Pour brown gravy over raw cube steaks, paired with 3 other ingredients, into slow cooker for a hearty weeknight dinner that’s the first thing I suggest when I don’t want to cook

Variations & Tips
For a creamier version, stir 1/2 to 1 cup of sour cream into the hot gravy right before serving; this gives the dish more of a stroganoff feel without much extra work. If you prefer carrots in your pot, tuck 2 to 3 sliced carrots in with the potatoes for a touch of sweetness. You can swap the potatoes for egg noodles by skipping the potatoes in the slow cooker and instead boiling noodles separately, then serving the cube steak and gravy over the noodles. For a bit more old-fashioned flavor, add a splash (about 1 tablespoon) of Worcestershire sauce to the brown gravy before you pour it over the meat. If your gravy ends up thinner than you like, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot gravy in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until thickened. Leftovers reheat well and can even be shredded and served on toast or over rice for an easy second-night supper.