Slow Cooker Light Mushroom Cube Steak Directions:
Lightly trim visible hard fat from the cube steaks while keeping minimal marbling intact.
Spread the sliced mushrooms evenly across the bottom of a 5–6 quart slow cooker.
In a medium bowl, whisk the condensed soup and dry onion soup mix for 30 seconds until fully smooth.
Arrange the cube steaks in a single layer over the mushrooms, slightly overlapping if necessary.
Pour the soup mixture evenly over the steaks and spread with a spatula to coat all surfaces.
Cover with lid and cook on LOW for 7 hours until the meat is fork-tender.
Stir the sauce gently to combine meat juices with the gravy.
Serve hot directly from the slow cooker with gravy spooned over each portion.
WW Points Calculation
Lean cube steak (2 lb / 4 servings): 24.00
Reduced-fat cream of mushroom soup (2 cans): 12.00
Dry onion soup mix (1 packet): 4.00
Mushrooms: 0.00
Points Information:
Total Points: 40.00
Servings: 4 servings (approximately 6 oz steak + 1/2 cup gravy per serving)
Points per serving: 10.00
Nutrition Information
Calories: 320
Fat: 9g
Protein: 38g
Carbohydrates: 18g
Sugar: 4g
Sodium: 780mg
I'm waiting for your comments! Enjoy!
