My grandfather used to request this hearty mock steak every Sunday. You only need 4 ingredients to transform basic pantry staples into a fork tender feast.

This slow cooker 4-ingredient poor man’s Swiss steak is my kind of Sunday comfort food: budget-friendly, low effort, and deeply nostalgic. It’s a mock version of classic Swiss steak, using simple ground beef patties instead of pricey cuts of beef, then letting the slow cooker do all the work. My grandfather used to request this kind of hearty “steak” every Sunday, and I love that it comes together with just four pantry staples: ground beef, onion, canned diced tomatoes, and condensed tomato soup. A long, gentle simmer turns those basics into fork-tender patties smothered in a chunky, bright red tomato-onion gravy that tastes like it took all day, even though you spent only minutes in the kitchen.

Serve these tender mock Swiss steaks right on a plate, spooning plenty of the chunky tomato-onion gravy over the top so those rich red juices can pool around the patties. They’re perfect over fluffy mashed potatoes, egg noodles, or simple buttered rice to soak up every bit of sauce. Add a basic green side salad, steamed green beans, or frozen mixed veggies for color and crunch. Leftovers reheat well for an easy worknight dinner or can be tucked into a toasted bun for a messy, delicious sandwich the next day.

Servings: 4

1 1/2 pounds ground beef (80–85% lean)

Shape the meat: On a clean surface or in a large bowl, gently form the ground beef into 4 thick oval patties, about 3/4 to 1 inch thick so they hold up during the long cook. Avoid overworking the meat so the patties stay tender.

Optional quick sear (for extra flavor, but not required): If you have a few extra minutes, heat a large skillet over medium-high heat and quickly brown the patties for 1–2 minutes per side, just until they get some color. You don’t need to cook them through—this step is only to add flavor. Transfer browned patties to the slow cooker.

Layer the onions: Place the sliced onions into the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer. This creates a bed for the patties and helps them soak up flavor while they cook.

Add the patties: Arrange the raw or lightly browned ground beef patties on top of the onion slices in a single layer, overlapping just slightly if needed to fit.

Mix the tomato sauce: In a medium bowl, stir together the undrained diced tomatoes and the condensed tomato soup until fairly smooth but still chunky. You’re looking for a thick, bright red sauce with visible tomato pieces.

Pour over the meat: Pour the tomato-soup mixture evenly over the patties in the slow cooker, making sure each one is well coated and some of the sauce seeps down around the onions. Use a spatula to spread it if needed so the meat is mostly covered.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the patties are cooked through and very tender. They should be easy to cut with a fork and surrounded by a chunky tomato-onion gravy with rich red juices.

Rest and serve: Carefully lift the patties out with a wide spatula, as they will be very tender. Spoon the chunky tomato and onion sauce over the top. Serve hot on a white plate or over mashed potatoes, rice, or noodles, letting the red juices pool around the patties for that rustic, hearty look.

You can easily tweak this four-ingredient base while still keeping it weeknight simple. If you like a bit of seasoning without adding more true ingredients, sprinkle the patties lightly with salt and pepper or a pinch of garlic powder from your pantry before cooking. For a slightly thicker, richer sauce, stir 1–2 tablespoons of tomato paste into the tomato soup and diced tomatoes mixture (this stretches the flavor without changing the main four ingredients). If you want a little sweetness and tang, add a small splash of Worcestershire sauce or a teaspoon of brown sugar to the sauce before pouring it over the meat. To make it stretch further for a larger family, form 5–6 slightly smaller patties and add an extra half can of diced tomatoes or a bit of water so there’s enough sauce. For meal prep, cook as directed, then cool and store the patties in their sauce in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave, adding a spoonful of water if the sauce thickens too much. You can also assemble everything in the slow cooker insert the night before (except turning it on), refrigerate, then set it in the base and start cooking in the morning so dinner is ready when you walk in the door.