Irresistible Seafood Bisque Recipe with Shrimp and Crab

Dive into the Ultimate Seafood Bisque

Is there anything more comforting and luxurious than a bowl of creamy, flavorful bisque? For many, the answer is a resounding no. But, when it comes to seafood bisque, the perceived complexity often deters home cooks. The good news? It doesn’t have to be complicated! This recipe breaks down the process into simple, manageable steps, ensuring you achieve that velvety smooth texture and deep, satisfying seafood flavor without the fuss. We’re talking about a dish that will have your guests asking for seconds and your family begging for a repeat performance. It’s perfect for cozy nights in, impressive dinner parties, or just when you need a little culinary indulgence. Get ready to transform simple ingredients into an unforgettable experience.

Gather Your Glorious Ingredients

The secret to an exceptional bisque lies in the quality and freshness of its components. Here’s what you’ll need. Don’t worry if you can’t find an exact ingredient; substitutions are listed!

The Seafood Stars

• 1 lb large shrimp, peeled and deveined: Look for bright pink, firm shrimp. If using frozen, thaw completely. For extra flavor, save the shells for making stock.
• 1/2 lb lump crab meat: Fresh is best for its sweet, delicate flavor. If using canned, drain very well and rinse gently. Imitation crab will not yield the same richness.
• 1 tbsp olive oil: Or unsalted butter, for sautéing.

Aromatic Foundation

• 1 cup finely chopped yellow onion: Sweet and tender when cooked. Shallots can be used as a milder, more refined alternative.
• 1/2 cup finely chopped celery: Adds a subtle savory note.
• 1/2 cup finely chopped carrot: Provides a touch of sweetness and vibrant color.
• 2 cloves garlic, minced: Essential for depth of flavor.

Liquid Gold

• 4 cups seafood stock: Homemade is ideal! You can make it with shrimp shells, fish bones, or vegetable scraps. Store-bought is fine, but opt for low-sodium to control saltiness. Chicken or vegetable stock can be a substitute in a pinch, but will alter the seafood flavor profile.
• 1 cup dry white wine: Like Sauvignon Blanc or Pinot Grigio. This adds acidity and complexity. For a non-alcoholic option, use an equal amount of seafood stock with a splash of apple cider vinegar.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds a hint of sweetness and body.

Creamy Dreamy Finishers

• 1/4 cup all-purpose flour: Used to thicken the bisque. A gluten-free all-purpose flour blend can be used as a substitute.
• 1 cup heavy cream: For that luxurious, velvety texture. Half-and-half can be used for a slightly lighter, but still rich, result. Coconut milk is a delicious dairy-free alternative with a unique flavor.

Seasoning and Garnish

• 1/2 tsp dried thyme: Or other complementary herbs like parsley or tarragon.
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish: Adds a burst of freshness and color.
• Optional: a splash of brandy or sherry (for an extra layer of depth).

Perfect Timing is Everything

This recipe is designed to be efficient. While some bisques can take hours, this one strikes a balance between depth of flavor and your valuable time.

Compared to many traditional seafood bisques that can require hours for simmering and flavor development, this recipe offers a delicious, rich result in just about an hour, making it perfect for a weeknight treat or a well-prepared dinner party.

Crafting Your Irresistible Bisque: Step-by-Step

Follow these steps to create a bisque that’s both impressive and incredibly rewarding to make.

Step 1: Sautéing the Aromatics

In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7-10 minutes. This gentle cooking process releases their natural sweetness and builds a flavorful base.

Step 2: Adding the Seafood and Flour

Stir in the minced garlic and cook for another minute until fragrant. Now, add the shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Don’t overcook them at this stage. Sprinkle the flour over the vegetables and seafood, stirring well to coat everything. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste – this creates a roux that will thicken our bisque beautifully.

Step 3: Simmering the Broth

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes to allow the alcohol to evaporate. Add the seafood stock, diced tomatoes (with their juice), and dried thyme. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes. This allows the flavors to meld and deepen. If you used shrimp shells for stock, this is where you would strain them out if you hadn’t already.

Step 4: Blending and Straining

Remove the pot from the heat. Carefully remove the shrimp from the pot using a slotted spoon and set them aside. For a super smooth bisque, you’ll want to blend the soup. You can use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender (vent the lid and cover with a towel to avoid steam buildup). Blend until completely smooth. For an even more refined texture, pass the blended soup through a fine-mesh sieve back into the pot, discarding any solids. This step ensures a luxurious, velvety finish.

Step 5: Adding Cream and Finishing Touches

Return the pot to low heat. Stir in the heavy cream and the lump crab meat. Gently heat the bisque through, but do not let it boil, as this can cause the cream to separate. Stir in the optional brandy or sherry now, if using. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed. Add the reserved cooked shrimp back into the pot to warm through for just a minute or two.

Step 6: Serving Your Masterpiece

Ladle the hot bisque into warm bowls. Garnish with fresh chopped parsley and an extra grind of black pepper. For an added touch of luxury, a swirl of cream or a few pieces of reserved crab meat can be beautiful. Serve immediately and enjoy the accolades!

Nutritional Spotlight

Please note that nutritional information can vary based on specific ingredients and portion sizes. This is an estimate per serving (assuming 6 servings):

• Calories: Approximately 350-450 kcal
• Protein: 20-25g
• Fat: 20-30g (mostly from cream and seafood)
• Carbohydrates: 10-15g
• Sodium: Varies based on stock and added salt.

Healthier Alternatives

Looking to lighten up this decadent dish without sacrificing flavor?

• Reduce Cream: Use half heavy cream and half milk (2% or whole), or use evaporated milk for a rich texture with fewer calories. For a dairy-free option, a good quality full-fat coconut milk works wonderfully, though it will impart a subtle coconut flavor.
• Thickeners: Instead of a flour roux, you can create a slurry with cornstarch and water or blend in some cooked vegetables (like potatoes or cauliflower) for natural creaminess and thickness.
• Broth Quality: Use a very low-sodium seafood or vegetable broth. You can also make your own stock using lean fish bones and aromatics for ultimate control over sodium and fat.
• Leaner Seafood: While shrimp and crab are classic, you could also incorporate lean white fish like cod or haddock, which are lower in fat.

Serving Suggestions

This bisque is a star on its own, but here are a few ideas to make it even more special:

• Crusty Bread: Indispensable for dipping and soaking up every last drop of that glorious soup. Sourdough or a baguette are perfect.
• Side Salad: A light, fresh green salad with a simple vinaigrette cuts through the richness of the bisque beautifully.
• Seafood Sandwich: For a lighter lunch, serve small portions of bisque with elegant mini crab or shrimp salad sandwiches.
• Garnish Variations: Experiment with chives, a sprinkle of paprika, or a dollop of crème fraîche.

Common Mistakes to Avoid

Preventing these common pitfalls will ensure your bisque is a success:

• Overcooking Seafood: Shrimp cook very quickly. Adding them too early or cooking them for too long will result in tough, rubbery seafood.
• Boiling the Cream: High heat can cause cream to curdle or separate. Always add cream to a gently heated soup and avoid boiling.
• Not Cooking Out the Flour: If the flour taste is raw, your bisque will have an unpleasant starchy flavor. Ensure you cook the roux for at least 1-2 minutes.
• Skipping the Strain: For a truly silken texture, straining the blended soup is a crucial step many home cooks skip. Don’t miss it if you’re aiming for gourmet!
• Using Poor Quality Stock: The broth is the backbone of your bisque. Using a weak or artificial-tasting stock will noticeably impact the final flavor.

Storing Your Bisque

Leftovers are a delight! Once cooled completely, store the bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid high heat or boiling to preserve the creamy texture. You can also freeze bisque in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed. Note that the texture may slightly change after freezing and thawing, especially if you used lighter dairy alternatives.

A Bowl Full of Bliss

This Irresistible Seafood Bisque recipe is more than just a soup; it’s an experience. It’s a testament to how elegantly simple ingredients can be transformed into something truly special. The rich flavors of shrimp and crab, blended with aromatic vegetables and a touch of cream, create a symphony for your taste buds. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to impress. So, gather your ingredients, embrace the process, and prepare to serve a bowl of pure comfort that’s sure to become a cherished favorite. Don’t wait – whip up this delectable bisque tonight and treat yourself and your loved ones to a meal that’s both luxurious and incredibly satisfying!

Frequently Asked Questions

Seafood Bisque with Crab, Shrimp, and Lobster

• Author: Chef Sara

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Description

A decadent and creamy bisque featuring the rich flavors of crab, shrimp, and lobster. This dish is perfect for special occasions or when you’re craving a restaurant-quality meal at home.

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Ingredients

Scale 1x2x3x

• Seafood:½lb shrimp, peeled and deveined½lb lump crab meat½lb lobster meat, choppedBase and Aromatics:4 tbspbutter1small onion, chopped2cloves garlic, mincedThickening and Liquid:¼ cupall-purpose flour3 cupsseafood or chicken broth1 cupheavy creamSeasoning:1 tspOld Bay seasoning½ tsppaprikaSalt and pepper to tasteGarnish:Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• ½lb shrimp, peeled and deveined½lb lump crab meat½lb lobster meat, chopped
• ½lb lump crab meat½lb lobster meat, chopped
• ½lb lobster meat, chopped
• Base and Aromatics:4 tbspbutter1small onion, chopped2cloves garlic, mincedThickening and Liquid:¼ cupall-purpose flour3 cupsseafood or chicken broth1 cupheavy creamSeasoning:1 tspOld Bay seasoning½ tsppaprikaSalt and pepper to tasteGarnish:Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• 4 tbspbutter1small onion, chopped2cloves garlic, minced
• 1small onion, chopped2cloves garlic, minced
• 2cloves garlic, minced
• Thickening and Liquid:¼ cupall-purpose flour3 cupsseafood or chicken broth1 cupheavy creamSeasoning:1 tspOld Bay seasoning½ tsppaprikaSalt and pepper to tasteGarnish:Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• ¼ cupall-purpose flour3 cupsseafood or chicken broth1 cupheavy cream
• 3 cupsseafood or chicken broth1 cupheavy cream
• 1 cupheavy cream
• Seasoning:1 tspOld Bay seasoning½ tsppaprikaSalt and pepper to tasteGarnish:Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• 1 tspOld Bay seasoning½ tsppaprikaSalt and pepper to taste
• ½ tsppaprikaSalt and pepper to taste
• Salt and pepper to taste
• Garnish:Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• Fresh parsley, chopped (optional)Crusty bread for serving (optional)
• Crusty bread for serving (optional)

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Instructions

1. 1️⃣Cook the Aromatics:In a large pot, melt the butter over medium heat.Add the chopped onion and minced garlic, and sauté for 3-4 minutes, until softened and fragrant.2️⃣Make the Roux:Stir in the flour, cooking for 1-2 minutes while stirring constantly. This helps remove the raw flour taste and creates a thickening base for the bisque.3️⃣Add Liquids:Gradually whisk in the seafood broth, ensuring a smooth mixture.Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
2. In a large pot, melt the butter over medium heat.Add the chopped onion and minced garlic, and sauté for 3-4 minutes, until softened and fragrant.2️⃣Make the Roux:Stir in the flour, cooking for 1-2 minutes while stirring constantly. This helps remove the raw flour taste and creates a thickening base for the bisque.3️⃣Add Liquids:Gradually whisk in the seafood broth, ensuring a smooth mixture.Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
3. Add the chopped onion and minced garlic, and sauté for 3-4 minutes, until softened and fragrant.
4. 2️⃣Make the Roux:Stir in the flour, cooking for 1-2 minutes while stirring constantly. This helps remove the raw flour taste and creates a thickening base for the bisque.3️⃣Add Liquids:Gradually whisk in the seafood broth, ensuring a smooth mixture.Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
5. Stir in the flour, cooking for 1-2 minutes while stirring constantly. This helps remove the raw flour taste and creates a thickening base for the bisque.3️⃣Add Liquids:Gradually whisk in the seafood broth, ensuring a smooth mixture.Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
6. 3️⃣Add Liquids:
7. Gradually whisk in the seafood broth, ensuring a smooth mixture.Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
8. Bring the liquid to a gentle simmer, then add the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Stir to combine.4️⃣Add Seafood:Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
9. 4️⃣Add Seafood:
10. Gently stir in the shrimp, crab, and lobster meat. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. Be careful not to overcook the seafood.5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
11. 5️⃣Serve:Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.Serve warm with crusty bread or crackers for dipping
12. Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.
13. Serve warm with crusty bread or crackers for dipping

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Notes

Seafood Broth:For an extra depth of flavor, use homemade seafood stock made from shrimp shells and lobster shells.Texture:For a smoother bisque, blend the soup base (before adding the seafood) with an immersion blender.
Texture:For a smoother bisque, blend the soup base (before adding the seafood) with an immersion blender.

Garlic Butter Chicken Recipe with a Lemon Parmesan Twist

Why You’ll Love This Garlic Butter Chicken

Are you tired of the same old weeknight dinner routine? Do you find yourself asking, “What can I make that’s quick, delicious, and impressive enough for guests?” If so, you’re in the right place! This Garlic Butter Chicken recipe, perfectly complemented by a zesty Lemon Parmesan Pasta, is the answer to your culinary prayers. It’s a dish that balances rich, savory chicken with bright, tangy pasta, creating a symphony of flavors that will have everyone asking for seconds. Imagine tender, juicy chicken bathed in a decadent garlic butter sauce, served alongside al dente pasta tossed with tangy lemon and sharp parmesan. This recipe is designed for busy weeknights, requiring minimal fuss but delivering maximum flavor. It’s the perfect way to elevate your everyday meals and transform dinner into a delightful experience.

Ingredients for Garlic Butter Chicken and Lemon Parmesan Pasta

Gather your ingredients for a truly sensational meal. We’ve aimed for common pantry staples, but also included some ideas for substitutions to suit your needs and preferences.

For the Garlic Butter Chicken:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Thighs offer extra moisture and flavor, while breasts are leaner. Cut into bite-sized pieces for even cooking.
• 4 tablespoons Unsalted Butter: This forms the luscious base of our sauce. Substitution: Use ghee for a nuttier flavor or a good quality oil blend if dairy-free, though you’ll miss some richness.
• 4-6 cloves Garlic, minced: The star of the show! Adjust to your garlic love. Freshly minced is best for maximum impact.
• 1 teaspoon Dried Italian Seasoning: A blend of oregano, basil, thyme, and rosemary for aromatic depth.
• ½ teaspoon Red Pepper Flakes (optional): For a subtle hint of heat that cuts through the richness.
• ½ cup Chicken Broth: To create a sauce consistency. Substitution: Vegetable broth or water can be used, but chicken broth adds more savory notes.
• ¼ cup Heavy Cream (optional, for extra richness): Makes the sauce incredibly velvety. Substitution: Coconut milk (full fat) for dairy-free, or omit for a lighter sauce.
• 2 tablespoons Fresh Parsley, chopped: For a burst of freshness and color.
• Salt and freshly ground Black Pepper: To taste, essential for bringing out all the flavors.

For the Lemon Parmesan Pasta:

• 8 oz Pasta: Linguine, fettuccine, or spaghetti work beautifully. Choose your favorite!
• 2 tablespoons Olive Oil: To sauté aromatics and coat the pasta. Use a good quality extra virgin olive oil for best flavor.
• 2 cloves Garlic, minced: Complementing the garlic in the chicken sauce.
• Zest of 1 Lemon: This is where the bright, zesty flavor comes in. Use a microplane for fine zest.
• 2 tablespoons Fresh Lemon Juice: Adds that essential tangy pucker.
• ½ cup Grated Parmesan Cheese: Adds a nutty, salty, umami punch. Reserve some for garnish. Substitution: Pecorino Romano for a sharper, saltier flavor, or nutritional yeast for a dairy-free cheesy flavor.
• ¼ cup Reserved Pasta Water: Crucial for emulsifying the sauce and coating the pasta.

Timing is Everything

This recipe is designed for efficiency without sacrificing flavor. On average, most garlic butter chicken recipes can take anywhere from 30-45 minutes. This version is optimized to be on your table in under 45 minutes, perfect for a satisfying meal any night of the week.

Step-by-Step Instructions

Step 1: Prep the Chicken

Pat your chicken pieces dry with paper towels. This is a small but crucial step that helps achieve a beautiful sear. Season generously with salt and freshly ground black pepper. If using chicken breasts, consider pounding them slightly to an even thickness for consistent cooking.

Step 2: Create the Garlic Butter Sauce

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced garlic (4-6 cloves) and sauté for about a minute until fragrant, being careful not to burn it. Stir in the Italian seasoning and red pepper flakes (if using). Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

Step 3: Sear the Chicken

While the sauce base simmers, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons of butter (or a neutral oil if you prefer). Once hot, add the seasoned chicken pieces in a single layer. Cook for about 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

Step 4: Cook the Pasta

While the chicken is searing or resting, bring a large pot of salted water to a rolling boil. Add your preferred pasta and cook according to package directions until al dente. Before draining, reserve at least ½ cup of the starchy pasta water. Drain the pasta well.

Step 5: Finish the Sauce and Combine

Return the skillet with the garlic broth mixture to medium heat. If you’re using heavy cream, stir it in now until the sauce is smooth and slightly thickened. Add the seared chicken back into the skillet and toss to coat it in the sauce. In the pan used for searing (or a clean large bowl), add the cooked pasta, olive oil, minced garlic (2 cloves), lemon zest, lemon juice, grated Parmesan cheese, and ¼ cup of the reserved pasta water. Toss vigorously until the pasta is well coated in a glossy sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.

Step 6: Garnish and Serve

To serve, you can either toss the chicken with the pasta, or serve the chicken directly over the pasta. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately and enjoy the delightful explosion of flavors!

Nutritional Snapshot

Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: ~550-700 per serving (depending on chicken cut and cream inclusion)
• Protein: ~35-45g
• Fat: ~30-45g (with cream and butter)
• Carbohydrates: ~40-50g (from pasta)
• Sodium: Varies based on broth and cheese used.

Healthier Swaps for a Lighter Dish

Looking to lighten things up without sacrificing flavor? Try these smart substitutions:

• Chicken Breasts: Opt for chicken breasts over thighs for a leaner protein.
• Reduced Butter/Oil: Use just 2 tablespoons of butter and a light drizzle of olive oil for searing.
• Omit Cream: The sauce is still delicious and has a good coating consistency without heavy cream, relying on pasta water and lemon juice for emulsification.
• Whole Wheat Pasta: Swap regular pasta for whole wheat for added fiber and nutrients.
• Leaner Cheese: Use reduced-fat Parmesan or a smaller amount.

Serving Suggestions

This Garlic Butter Chicken with Lemon Parmesan Pasta is a complete meal on its own, but it also pairs wonderfully with a simple side salad dressed with a light vinaigrette, steamed asparagus, or crusty bread to soak up any extra sauce.

Common Mistakes to Avoid

• Overcrowding the Pan: This leads to steaming instead of searing, resulting in pale, less flavorful chicken. Cook in batches!
• Burning the Garlic: Burnt garlic is bitter and will ruin the entire dish. Keep the heat mild and watch it closely.
• Forgetting to Reserve Pasta Water: This starchy liquid is key to a silky, emulsified sauce that clings beautifully to the pasta.
• Not Tasting and Adjusting: Always taste your sauce and pasta before serving. Does it need more salt? Pepper? A squeeze of lemon? Adjust as needed!

Storing Your Lemon Parmesan Chicken

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to revive the sauce, or microwave; be careful not to overcook the chicken.

Enjoy Your Garlic Butter Chicken!

This Garlic Butter Chicken with Lemon Parmesan Pasta is more than just a recipe; it’s an experience. It’s a testament to how simple ingredients, when combined with a little technique and love, can create something truly extraordinary. Whether you’re looking for a quick weeknight dinner that feels special or a crowd-pleasing dish for a gathering, this recipe is sure to become a favorite. Don’t hesitate to make it your own by adding your favorite herbs or vegetables. Give it a try and let us know how it turns out in the comments below!

Frequently Asked Questions

Garlic Butter Chicken with Lemon Parmesan Pasta

• Author: Chef Sara

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Description

This dish combines tender, golden chicken bites with a creamy, zesty Parmesan pasta. The garlic butter and lemon infuse the chicken with vibrant flavor, while the rich pasta balances it out for a perfect weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1lb boneless, skinless chicken breast, cut into bite-sized piecesSalt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Salt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• ½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• ½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• 3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• 3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Zest and juice of 1 lemonFresh parsley, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• 8 ozlinguine2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• 2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• Salt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
• ½ tspgarlic powderFresh parsley, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. 1️⃣Prepare the chicken:
2. Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
3. Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
4. 2️⃣Add garlic and lemon:
5. Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
6. Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
7. 3️⃣Cook the pasta:
8. While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
9. 4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
10. In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.
11. Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
12. 5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
13. Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.
14. 6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
15. Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.

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Notes

Chicken alternative:Swap the chicken for shrimp for a seafood twist on this recipe.Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.

Easy Short Rib Soup Recipe with Tender Beef

Craving a Hug in a Bowl? Discover the Ultimate Easy Short Rib Soup.

Are you looking for a deeply satisfying, flavorful soup that feels both luxurious and surprisingly simple to make? If you’re like many home cooks, you’ve probably searched for “easy short rib soup” hoping to find a recipe that delivers tender, fall-off-the-bone beef without hours of complicated prep. You’re in luck! This easy short rib soup recipe is designed to give you all the rich, comforting flavors you crave with minimal fuss. Imagine succulent beef, infused with savory herbs and vegetables, swimming in a deeply flavored broth. This recipe is perfect for a cozy weeknight dinner, a special weekend meal, or even for meal prepping to have hearty goodness ready whenever hunger strikes. Let’s dive into creating a soup that will become a staple in your recipe collection.

Hearty Short Rib Soup Ingredients

The secret to an incredible short rib soup lies in quality ingredients and a little patience. Here’s what you’ll need:

The Stars of the Show

• Bone-in Beef Short Ribs: About 2-3 pounds. Look for meaty ones with good marbling. The bones add incredible depth and gelatin to the broth as they cook. (Substitution: Boneless short ribs work too, but may cook slightly faster and yield a less gelatinous broth).
• Olive Oil or other high-heat oil: For searing the ribs and sautéing the vegetables.
• All-Purpose Flour: About 1/4 cup, for dredging the ribs to help them brown and thicken the stew. (Gluten-Free Option: Use a GF flour blend or omit for a thinner broth).

Aromatic Foundation and Veggies

• Yellow Onion: 1 large, chopped. Provides a sweet, savory base.
• Carrots: 2-3 medium, peeled and chopped. Adds sweetness and a vibrant color.
• Celery Stalks: 2-3, chopped. Contributes fresh, slightly peppery notes.
• Garlic: 4-6 cloves, minced. Essential for deep flavor.
• Optional “Soup Veggies”: 1 cup of diced potatoes (Yukon Gold or Russet), parsnips, or sweet potatoes, added in the last hour of cooking for extra heartiness.

Rich Liquids and Essential Seasoning

• Beef Broth: 6-8 cups, low-sodium. Use good quality broth for the best flavor.
• Red Wine: 1 cup (optional, but highly recommended). A dry red like Cabernet Sauvignon or Merlot adds significant depth and complexity. (Substitution: If avoiding alcohol, use an extra cup of beef broth or a splash of balsamic vinegar).
• Tomato Paste: 2 tablespoons. Deepens the savory umami and adds a touch of acidity.
• Worcestershire Sauce: 1 tablespoon. Another umami booster that complements beef beautifully.
• Bay Leaves: 2. Fragrant and essential for slow-cooked depth.
• Fresh Thyme: A few sprigs (or 1 teaspoon dried). Its earthy notes pair wonderfully with beef.
• Salt and freshly ground Black Pepper: To taste.

Optional Garnishes

• Fresh Parsley, chopped (for freshness and color)
• Crusty Bread (for dipping!)
• A dollop of sour cream or plain Greek yogurt (for creaminess)

Short Rib Soup: Perfectly Timed

This recipe requires a longer simmering time to ensure the short ribs become incredibly tender. While the active preparation is quick (around 25 minutes), the magic happens slowly on the stovetop or in the oven. Compared to many other hearty soups that might take an hour or less, this short rib soup prioritizes flavor development through slow cooking, making it worth the wait.

Easy Short Rib Soup: Step-by-Step

Step 1: Sear the Short Ribs to Perfection

Pat the short ribs thoroughly dry with paper towels. This is crucial for achieving a good sear. Lightly season them with salt and pepper, then dredge them in the flour, shaking off any excess. Heat 2-3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned and caramelized. This step builds a foundational layer of flavor. Don’t overcrowd the pot; do this in batches if necessary. Remove the seared ribs and set them aside on a plate.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. This process, called building the mirepoix, releases their natural sweetness and forms a savory base for the soup.

Step 3: Deglaze and Build the Flavor Base

Add the minced garlic and tomato paste to the pot. Cook for another minute until fragrant, stirring constantly. If using, pour in the red wine and scrape the bottom of the pot to release all the browned bits (fond) that have accumulated. Let the wine simmer and reduce by about half, about 3-5 minutes. Stir in the Worcestershire sauce.

Step 4: Slow Cook the Tender Short Ribs

Return the seared short ribs to the pot. Pour in enough beef broth to mostly cover the ribs (start with 6 cups, add more if needed). Add the bay leaves and thyme sprigs. Bring the liquid to a gentle simmer. Cover the pot tightly, then transfer it to a preheated oven at 325°F (160°C) or reduce the stovetop heat to low. Let it simmer gently for 3 to 3.5 hours, or until the short ribs are fork-tender and easily pull away from the bone.

Step 5: Shred the Beef and Return to Pot

Carefully remove the tender short ribs from the pot and place them on a cutting board. Once cool enough to handle, shred the meat using two forks, discarding any large pieces of fat or bone. Skim off any excess fat from the surface of the broth if desired. Return the shredded beef back to the pot.

Step 6: Add Vegetables and Finishing Touches

If you’re adding potatoes or other hearty vegetables, now is the time. Add them to the simmering broth and cook for another 30-45 minutes, or until tender. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Remove the bay leaves and thyme stems before serving. Stir in fresh chopped parsley for a burst of color and freshness.

Nutritional Highlights

A typical serving (about 1.5 cups without additional vegetables) of this hearty short rib soup contains approximately:

• Calories: 450-550 (can vary based on fat content of ribs and amount of broth/oil)
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 10-15g (will increase if adding starchy vegetables)
• Fiber: 2-4g

Note: These are estimates and can vary significantly based on specific ingredients used and portion sizes.

Healthier Swaps for Your Short Rib Soup

While this soup is already packed with protein and nutrients, you can make it even lighter without sacrificing flavor:

• Leaner Beef Cuts: If possible, opt for short ribs with less visible marbling.
• Skim the Fat: After simmering, thoroughly skim any excess fat from the surface of the broth.
• Load up on Veggies: Instead of flour to thicken, rely on the natural starches from added vegetables like potatoes, parsnips, or even pureed cauliflower. You can also increase the amount of carrots, celery, and onions.
• Lower Sodium Broth: Use unsalted or low-sodium beef broth to control sodium intake.
• Skip the Wine: If you’re avoiding alcohol entirely, simply replace the wine with extra beef broth and a tiny splash of balsamic vinegar for acidity.

Serving This Cozy Bowl

This robust soup is a meal in itself. For a complete dining experience, consider serving it with:

• Crusty Bread: Perfect for soaking up every last drop of that rich broth.
• A Simple Salad: A light green salad with a vinaigrette can offer a fresh contrast.
• Garnishes: Fresh chopped parsley adds a pop of color and freshness. A dollop of sour cream or plain Greek yogurt can add a creamy tang.

Avoid These Common Soup Mistakes

* Skipping the Sear: This is where deep flavor is built! Don’t rush this step.

* Overcrowding the Pot: When searing, give the ribs space to brown properly. Sear in batches if needed.

* Using Water Instead of Broth: Broth is essential for flavor depth. Use good quality beef broth.

* Not Skimming Fat: Short ribs can be fatty. Skimming the fat after cooking yields a cleaner, more pleasant broth.

* Under-seasoning: Always taste and adjust salt and pepper towards the end of cooking.

Storing and Reheating Your Masterpiece

This short rib soup is fantastic for meal prep! Once completely cooled, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making it even tastier the next day.

To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. If the soup has thickened too much, you can add a splash of beef broth or water to loosen it up.

Enjoy Your Delicious Easy Short Rib Soup!

Making rich, tender short rib soup doesn’t have to be complicated. This easy recipe proves that with a few smart steps and a little patience, you can achieve restaurant-quality flavor right in your own kitchen. The result is a deeply satisfying, hearty bowl of comfort that’s perfect for any occasion. Gather your ingredients, take your time, and get ready to wow your family and friends (or just treat yourself!).

Frequently Asked Questions

***What is the best way to cut short ribs for soup?***

Bone-in short ribs are generally preferred for their flavor and gelatin contribution. They are typically cut about 2-3 inches thick. Boneless short ribs can also be used, but you might get a less rich broth.

***Can I make this soup in a slow cooker or Instant Pot?***

Yes! For a slow cooker, sear the ribs and sauté the aromatics as directed, then transfer everything to the slow cooker with the liquids and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sear the ribs under pressure, sauté the aromatics, then add liquids and seasonings. Cook on high pressure for 45-60 minutes, followed by a natural release of about 15 minutes.

***Why is my short rib soup not flavorful enough?***

Ensure you’re using good quality beef broth, searing the ribs well, and not skipping the aromatics (onion, carrot, celery, garlic). Deglazing the pot with wine or a splash of broth also helps incorporate those flavorful browned bits.

***How do I get the beef truly tender?***

Low and slow is the key! Beef short ribs need time for their connective tissues to break down. Simmering them gently for 3-4 hours (or even longer) is essential for achieving that melt-in-your-mouth tenderness.

***Can I make this soup ahead of time?***

Absolutely! In fact, this soup often tastes even better the next day as the flavors have more time to meld. Store cooled soup in an airtight container in the refrigerator for up to 3-4 days and reheat gently.

How to Make Tender Crockpot Cube Steak

Tired of Tough Cube Steak?

Are you struggling to achieve that elusive tender, melt-in-your-mouth texture with cube steak, particularly when using your slow cooker? You’re not alone. Many home cooks believe cube steak is destined for a chewy fate, but the truth is, with the right technique, it can transform into a succulent star of your dinner table. This recipe is your key to unlocking that potential. We’ve all had those busy weeknights where a comforting, easy meal is a must. Imagine coming home to the savory aroma of perfectly slow-cooked cube steak, a dish that requires minimal effort but delivers maximum flavor and tenderness. This isn’t just another recipe; it’s your blueprint for an effortless, crowd-pleasing meal that will make you rethink everything you thought you knew about cube steak. Ready to banish tough meat forever?

Key Ingredients for Tender Cube Steak

The magic of truly tender crockpot cube steak lies in a thoughtful selection of ingredients that work together to break down the meat and build layers of savory flavor. Here’s a breakdown of what you’ll need:

The Star: Cube Steak

You’ll need about 1.5 to 2 pounds of cube steak. Look for pieces that are relatively uniform in thickness, around 1/2 inch. The tenderizing process (the “cubing”) makes it leaner and more prone to drying out if overcooked, which is why slow cooking is so ideal. The visible “cubes” are actually indentations from a meat tenderizer, designed to help marinades and cooking juices penetrate.

The Flavorful Coating

This is crucial for both flavor and creating a slight crust that thickens the sauce later.

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

‍Substitutions: For gluten-free, use a gluten-free all-purpose flour blend. You can also forgo the seasoned flour and opt for a simple sear before adding to the crockpot if you prefer a lighter coating or are watching carbs.

The Tenderizing Embrace

This liquid is where the slow cooker truly works its magic, keeping the steak moist and breaking down its connective tissues.

• 1.5 cups beef broth (low sodium is preferred so you can control saltiness better)
• 1/2 cup water
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce (or tamari for gluten-free)

‍Substitutions: For a richer flavor, you can use half beef broth and half red wine. If you don’t have Worcestershire sauce, a touch of balsamic vinegar can provide a similar tangy depth, though the flavor profile will be slightly different.

Aromatic Boosters

These additions provide foundational savory notes.

• 1 large onion, sliced
• 2-3 cloves garlic, minced
• 1 tablespoon olive oil (for searing, optional but recommended)
• Fresh herbs like thyme or rosemary (optional, for added fragrance)

‍Substitutions: If onion powder alone isn’t enough, consider adding a teaspoon of dried onion flakes to the flour mixture. For a punchier garlic flavor, you can add an extra clove or two.

Mastering the Clock: Prep, Cook, and Total Time

On average, slow cooker recipes take around 4-8 hours in total. This cube steak recipe falls right within that sweet spot, especially when you consider the minimal active preparation time. The 15 minutes of prep work (chopping, mixing, and optional searing) leads to hours of hands-off cooking, making it perfect for busy schedules. You get that comforting, slow-cooked meal without spending your entire day in the kitchen.

Step-by-Step to Melt-in-Your-Mouth Perfection

Step 1: Patting Down the Palate

First things first, let’s get the cube steak ready. Take your cube steak out of its packaging and pat it thoroughly dry with paper towels. This step is super important because it helps the flour coating adhere better and promotes a more even sear if you choose that route. Don’t skip this!

Step 2: The Flavor Wash

In a shallow dish or a large zip-top bag, whisk together the flour, salt, pepper, garlic powder, and onion powder. Take each piece of cube steak and dredge it well in this seasoned flour mixture, ensuring it’s coated on all sides. Shake off any excess flour. This coating will not only add flavor but will also help to thicken the delicious sauce created in the slow cooker.

Step 3: Building the Aromatic Bed

Now, let’s lay the foundation for flavor in your slow cooker. Spread the sliced onion evenly across the bottom of your slow cooker insert. If you’re opting for the optional sear, this is where you’d heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear each floured cube steak for about 1-2 minutes per side until lightly golden brown. This step adds an incredible depth of flavor, caramelizing the exterior. Don’t overcrowd the pan; work in batches if necessary. Once seared, place the steak pieces on top of the onions.

Step 4: The Slow Cooker’s Magic

In a separate bowl or measuring cup, whisk together the beef broth, water, Worcestershire sauce, and soy sauce. Pour this liquid mixture evenly over the cube steak in the slow cooker. If you’re using fresh herbs like thyme or rosemary, tuck them in around the steak now. Cover the slow cooker and set it to cook on LOW for 4-6 hours or on HIGH for 3-4 hours. The goal is for the steak to be incredibly tender and easily fall apart with a fork. Low and slow is generally preferred for maximum tenderness.

Step 5: Finalizing the Flavor

Once the cooking time is up and the steak is fork-tender, carefully remove the cube steak from the slow cooker and place it on a serving platter. If you want a thicker, more cohesive sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the liquid remaining in the slow cooker, turn the heat to high (if your slow cooker has this setting), and let it thicken for about 15-20 minutes, stirring occasionally. Taste the sauce and adjust seasonings if needed. Discard the herb sprigs, if used. Spoon the thickened sauce over the tender cube steak.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Crockpot Cube Steak recipe (without a side of gravy, for example) provides:

• Calories: Approximately 350-450 kcal per serving (depending on steak cut and sauce thickness)
• Protein: 30-40g
• Fat: 15-25g (varies with cut of meat and amount of oil used)
• Carbohydrates: 10-15g (from flour coating and onions)
• Sodium: Varies significantly based on broth and soy sauce used. Opting for low-sodium versions is recommended.

(Please note: This is an estimate and can be calculated more precisely using a nutritional calculator with your exact ingredients.)

Lighter Twists for Guilt-Free Indulgence

Looking to lighten up this comforting classic? Here are a few swaps that won’t compromise on flavor or tenderness:

• Leaner Broth: Use low-sodium, fat-free beef broth.
• Reduced Flour: Lightly dust the steak with flour instead of a heavy coating, or skip it altogether and rely on the vegetables and liquid to thicken the sauce (perhaps by mashing some of the onion).
• Veggies Galore: Add more vegetables to the slow cooker, like carrots, celery, or mushrooms, for added nutrients and fiber.
• Portion Control: Serve with a generous portion of steamed greens or a large salad instead of starchy sides.

Serving Up Success

This tender cube steak is incredibly versatile. Here are some favorite ways to serve it:

• Classic Comfort: Serve over mashed potatoes (regular or cauliflower for a lighter option) with the savory gravy ladled generously over the top.
• Hearty Meal: Pair with a side of buttered noodles, rice, or polenta.
• Vegetable Focus: Enjoy with steamed green beans, roasted broccoli, or a fresh side salad.
• Sandwich Star: Shred the tender steak and mix it with the sauce for flavorful steak sandwiches.

Avoiding Cube Steak Pitfalls

To ensure your cube steak turns out perfectly tender every time, steer clear of these common mistakes:

• Overcooking: While slow cooking is forgiving, excessively long cook times (especially on high) can still dry out even tenderized meat. Aim for “fork-tender,” not “falling apart into dust.”
• Not Enough Liquid: The braising liquid is essential for keeping the meat moist and breaking down fibers. Don’t skimp on it!
• Skipping the Sear (When Desired): If you love that deep, caramelized flavor, don’t skip the initial sear. It makes a noticeable difference.
• Not Seasoning Adequately: Cube steak can be bland. Ensure your flour coating and braising liquid are well-seasoned to infuse flavor throughout.

Savoring Leftovers

Leftovers are a delicious bonus!

• Refrigeration: Store any leftover cube steak and sauce in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat in a saucepan over low heat with a splash of broth or water to keep it moist, or microwave for short intervals until heated through. The sauce might thicken further upon cooling, so a little extra liquid helps.
• Freezing: This dish freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Your New Go-To Crockpot Favorite

Making tender, flavorful crockpot cube steak doesn’t have to be a culinary mystery. With this simple yet effective recipe, you can consistently achieve fork-tender results that will impress your family and friends. It’s proof that humble ingredients, coupled with the magic of slow cooking, can create truly exceptional comfort food. So, dust off your slow cooker, gather your ingredients, and prepare to fall in love with cube steak all over again. Give this recipe a try this week and let us know how it turns out in the comments below!

Frequently Asked Questions

***What cut of meat is cube steak?***

Cube steak, also known as minute steak or steak-ums, is typically a cut from the round (like top round or bottom round), which is naturally lean. It’s mechanically tenderized by pounding it with a tenderizing mallet, creating the characteristic “cube” indentations. This process breaks down tough muscle fibers.

***Can I make this recipe without a slow cooker?***

Yes! You can adapt this recipe for the stovetop or oven. On the stovetop, sear the floured cube steak, then add the onions and braising liquid to a Dutch oven or heavy-bottomed pot, cover, and simmer on low for about 45-60 minutes, or until tender. In the oven, follow the stovetop method, but place the covered Dutch oven in a preheated oven at 300°F (150°C) for 1-1.5 hours.

***Why is my cube steak still tough?***

Toughness can result from a few things: overcooking (ironically, even in a slow cooker, extended high-heat cooking can make it tough), not enough braising liquid leading to drying out, or using a cut of meat that wasn’t properly tenderized or is inherently very tough. Ensure you’re cooking until fork-tender, not mushy, and that there’s ample liquid.

***Can I freeze the finished dish?***

Absolutely! It freezes quite well. Make sure to cool it completely before transferring to freezer-safe containers. It’s best to store the meat and sauce together. When reheating, you might need to add a splash of liquid to restore moisture.

***What’s the best way to thicken the sauce if it’s too thin?***

The easiest method is to make a cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering liquid in the slow cooker (if it has a high/simmer setting) or in a saucepan, and cook until thickened. You can also mash some of the softened onions into the sauce to help thicken it naturally.