May Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead, so I can enjoy the warm weather outside.

This 3-ingredient slow cooker cube steak and gravy is one of those set-it-and-forget-it dinners I lean on when the weather is too nice to be stuck in the kitchen. Tenderized beef cube steaks simmer low and slow in a rich, savory gravy until they’re fork-tender and coated in a glossy, umami-rich sauce. It’s not a fancy, old-world recipe—just good, practical Midwestern comfort food that lets you handle dinner hours ahead so you can be outside with the kids, working in the yard, or enjoying a quiet evening on the porch.

Serve these tender cube steaks right from the slow cooker, spooning plenty of the thick gravy over the top. They’re perfect over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up every bit of sauce. Add a simple vegetable like green beans, corn, or a tossed salad on the side to round out the plate. Warm dinner rolls or crusty bread are great for mopping up the extra gravy, and if you want to stretch the meal, slice the steaks and tuck them into soft rolls for open-faced sandwiches with gravy drizzled over.

Servings: 4

2 to 2 1/2 pounds tenderized beef cube steaks

Lay the tenderized beef cube steaks on a cutting board and pat them dry with paper towels. If any pieces are very large, cut them in half so they fit easily in the slow cooker and cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup and the dry brown gravy mix until smooth and well combined. The mixture will be thick, and that’s exactly what you want for a rich, clingy gravy.

Lightly spray the inside of your slow cooker with nonstick cooking spray if you’d like easier cleanup. Spread a thin layer of the soup and gravy mixture over the bottom of the slow cooker to prevent sticking.

Arrange the cube steaks in the slow cooker in an even layer, overlapping them slightly if needed. It’s fine if you need to stack them in two layers; just try to distribute them as evenly as possible.

Pour the remaining soup and gravy mixture over the cube steaks, using a spatula to spread it so all the meat is coated. You want the steaks mostly covered in the sauce so they braise gently and stay moist.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cube steaks are very tender and easily cut with a fork. Avoid lifting the lid during the first few hours so the heat and moisture stay trapped inside.

Once the cube steaks are done, give the gravy a gentle stir around the edges. It should be thick, glossy, and bubbling, clinging to the meat. Taste and, if you’d like, add a pinch of salt or black pepper at the table (the gravy mix is usually salty enough on its own).

Serve the cube steaks hot straight from the slow cooker, spooning plenty of the thick, caramelized gravy over each portion. Keep the slow cooker on the WARM setting if your family is eating in shifts so the meat stays tender and the sauce stays silky.

For picky eaters, you can use condensed cream of chicken or cream of celery soup in place of the cream of mushroom soup if mushrooms are a no-go in your house; the texture and richness will stay the same, but the flavor will be a bit milder. If your family likes extra gravy, add an additional half can of condensed soup plus 2 to 3 tablespoons of water to stretch the sauce a bit while still keeping it thick. For a peppery twist, sprinkle freshly ground black pepper or a pinch of garlic powder over the cube steaks before pouring on the gravy mixture. To keep the recipe to just three ingredients, any add-ins should be optional, but if you don’t mind going beyond that, you can stir in a handful of sliced mushrooms or a small sliced onion under the steaks for more flavor and texture. Food safety tips: Always start with fully thawed cube steaks; cooking from frozen in a slow cooker keeps the meat in the temperature “danger zone” (40°F to 140°F) too long. Use a clean cutting board and utensils when handling raw beef, and wash your hands well before and after touching the meat. Keep the lid on the slow cooker during cooking so the temperature stays consistently hot. Leftovers should be cooled slightly, then stored in shallow containers in the refrigerator within 2 hours and eaten within 3 to 4 days, or frozen for up to 2 to 3 months. Reheat leftovers until they’re steaming hot all the way through before serving.