Amish Poor Man’s Steak Slow Cooker

Amish Poor Man’s Steak (Slow Cooker). This slow cooker dinner takes plain ground beef and turns it into soft, tender steak patties swimming in a thick, creamy mushroom gravy. It uses just a few basic ingredients, costs very little to make, and tastes just like a warm homemade meal your family will ask for again and again.

When someone asks me what to cook on a busy night, this is the first thing that comes to mind. You only need a handful of things from your pantry, and your slow cooker does almost all the work for you. The ground beef patties cook slowly right on top of the mushroom soup, and by dinner time everything comes together into a rich, saucy meal that feels like it took hours of real cooking. It is the kind of food that fills up your whole kitchen with a good smell and makes everyone at the table happy. Great for tight budgets, picky eaters, and nights when you just do not have the energy to cook something big.

The tastiest way to eat this is over a big scoop of mashed potatoes so the gravy soaks right in. Rice or egg noodles work great too. On the side, you can add steamed green beans, cooked carrots, or some frozen vegetables warmed up with a bit of butter. A fresh salad goes nicely with it as well. And do not forget a soft dinner roll or a slice of buttered bread to soak up every last drop of that gravy.

Servings: 4

Ingredients

• 1 can cream of mushroom soup (10.5 oz)
• 1/2 cup milk
• 1/3 cup dry bread crumbs
• 1 1/2 pounds lean ground beef
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon fresh parsley, chopped (optional, for topping)

Amish Poor Man’s Steak: Directions

1. Get the slow cooker ready — Rub a little oil or spray some cooking spray all around the inside of a 4- to 6-quart slow cooker so nothing sticks to the bottom or sides.
2. Make the gravy base — Open the can of cream of mushroom soup and pour it into the slow cooker. Pour in the milk and stir everything together until it looks smooth with no lumps. Spread it out flat across the bottom.
3. Mix the meat — Add the ground beef, bread crumbs, salt, and black pepper to a big bowl and stir everything together. Use your hands or a spoon to mix it all together softly. Stop as soon as everything looks mixed in. If you mix it too much, the patties will come out hard and tough.
4. Shape the patties — Split the beef into 4 to 6 same-size pieces. Press each piece down into a flat, round patty about half an inch to three-quarters of an inch thick.
5. Put the patties in — Lay each raw patty on top of the soup mixture in one flat layer. They can sit close together or touch a little at the sides, but do not put one on top of another.
6. Cook it low and slow — Put the lid on tight and let it cook. On LOW for 5 hours, or on HIGH for 2 and a half to 3 hours. The patties are done when the middle part reaches 160 degrees F (71 degrees C). While everything cooks, the juices from the beef mix into the soup and make a thick, tasty gravy.
7. Smooth out the gravy — Use a spatula to lift the patties out carefully and set them aside. Stir the gravy left in the pot until it is nice and smooth. Take a small taste and add more salt or pepper if you think it needs it.
8. Serve and enjoy — Lay the patties on your plates and pour plenty of warm gravy over the top. If you have fresh parsley, sprinkle a little on top to make it look nice. Serve it hot right away.

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