Amish Mushroom Beef Slow Cooker… When you’re tired and stuck on dinner ideas, try this cozy slow cooker beef with mushrooms. Raw beef pieces go in with sliced fresh mushrooms and three easy pantry items. It cooks slow for tender meat in creamy gravy. Serve over potatoes for simple, yummy comfort food the whole family loves. Grandma-style easy!
Put sliced fresh mushrooms on raw beef cubed steak, plus 3 kitchen helpers, in the slow cooker. It’s my go-to family meal when I have no clue what to cook!
This 5-ingredient slow cooker Amish mushroom beef is my trusty dinner pick when my brain’s empty after a tough day. It comes from the basic, heartfelt cooking I knew as a kid in the quiet farmlands of the Midwest—easy foods, soft tastes, and tons of warmth right from the pot. You simply put raw beef cubed steak flat in the slow cooker, sprinkle fresh sliced mushrooms on top, add three usual pantry items, and let it bubble gently all afternoon. Come dinner, you have soft beef swimming in creamy mushroom gravy, just like Grandma whipped up on a cool farm night.
I love scooping this mushroom beef and gravy onto fluffy mashed potatoes, but soft noodles with butter or plain steamed rice are great too. Toss in a basic side like peas with butter, green beans, or mixed salad to add some fresh pop. Warm rolls or thick country bread are perfect for dipping up the leftover gravy. A jar of pickled beets or vinegar cucumbers on the table gives that fun old-farm mix of creamy and zingy.
Slow Cooker Amish Mushroom Beef
Servings: 4-6
Amish Mushroom Beef Slow Cooker
Ingredients
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2 pounds beef cubed steak, cut into big chunks if needed
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8 ounces fresh mushrooms, wiped clean and sliced
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1 (10.5-ounce) can cream of mushroom soup
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1 (1-ounce) packet dry onion soup mix
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1/2 cup beef broth or water
Amish Mushroom Beef Slow Cooker: Directions
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Lay the raw beef cubed steak flat on the bottom of your slow cooker. Cut big pieces in half or thirds if they don’t fit nice.
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Sprinkle the sliced fresh mushrooms all over the top of the raw beef. Let them drop into the gaps between pieces. Do it by handfuls for even cover.
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In a bowl, mix the cream of mushroom soup, dry onion soup mix, and beef broth or water. Stir until mostly smooth—no need for perfect.
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Pour the mix evenly over the beef and mushrooms. Make sure most meat gets sauce on top or tucked under.
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Put the lid on tight. Cook it on LOW heat for 6–8 rs, or HIGH heat for 3–4 hrs. Beef gets super soft, mushrooms tasty and tender.
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Stir gently to blend beef, mushrooms, and gravy. Taste it. Add a bit of salt and pepper if you want, but remember the mix has salt already.
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Serve hot over mashed potatoes, noodles, or rice. Spoon lots of mushroom gravy on every plate.