There is something mighty comforting about a slow cooker supper that asks so little of you and still comes out tasting like you stood over the stove half the day. This old-fashioned four-ingredient meal brings to mind the kind of practical Midwestern cooking that made good use of pantry staples and a modest cut of meat, turning it into fork-tender beef medallions in savory gravy by supper time. It is the sort of dish you start in the cool of the morning and feel grateful for after a long July day outdoors.
Serve these tender beef medallions and gravy over mashed potatoes, buttered egg noodles, or fluffy white rice so not a drop of that rich sauce goes to waste. A side of green beans, sweet corn, or a simple cucumber-onion salad balances the hearty bowl nicely, and a slice of soft bread or a buttermilk biscuit is always welcome at the table.
4-Ingredient Slow Cooker Vintage Suppertime Staple
Servings: 6
Ingredients
2 pounds beef stew medallions or round steak medallions
1 packet onion soup mix
1 can cream of mushroom soup
1 cup beef broth
Directions
1. Lightly coat the inside of your slow cooker crock, then lay the beef medallions in an even layer in the bottom.
2. In a bowl, stir together the onion soup mix, cream of mushroom soup, and beef broth until smooth.
3. Pour the soup mixture over the beef, making sure all the pieces are well covered.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the gravy is rich.
5. Stir gently before serving, then spoon the beef and gravy into bowls over mashed potatoes, noodles, or rice.
Variations & Tips
Make it with pork: If you prefer, use thick pork loin medallions instead of beef. The flavor will be a little lighter but still savory and satisfying, and pork pairs especially well with buttered noodles.
For deeper flavor: If you have an extra few minutes in the morning, brown the medallions in a skillet before adding them to the slow cooker. It is not required, but that little step gives the gravy a darker, roastier taste.
Thin or thicken the gravy: For a thinner sauce, stir in a splash more broth near the end of cooking. For thicker gravy, leave the lid slightly ajar for the last 20 to 30 minutes so some moisture can cook off.
Add mushrooms: A handful of sliced mushrooms can go right into the crock with the meat if your family enjoys them. They stretch the dish nicely and make the gravy even more old-fashioned and hearty.
Best make-ahead note: This dish reheats beautifully the next day, and many folks think it tastes even better after the flavors have had time to settle together overnight. Store leftovers chilled and warm them slowly on the stove or in the microwave.