There is something mighty comforting about a slow cooker beef supper that asks so little and gives back so much. This Amish-style paprika beef leans on plain pantry staples and patient cooking, letting smoked paprika and the rich flavor of beef do the heavy lifting. It feels like the kind of practical meal that belongs in a farmhouse kitchen, where supper needs to be hearty, dependable, and good enough to ladle onto plates until the pot is nearly scraped clean.
Serve this tender paprika beef over mashed potatoes, buttered egg noodles, or fluffy rice to catch every bit of the savory juices. A side of green beans, glazed carrots, or simple corn makes it feel like a full country meal, and a piece of warm bread or a biscuit on the side is always welcome for sopping up the sauce.
Slow Cooker 4-Ingredient Amish Paprika Beef
Servings: 6
Ingredients
2 to 2 1/2 pounds beef sierra steak
2 tablespoons smoked paprika
1 packet onion soup mix (about 1 ounce)
1 cup beef broth
Directions
1. Place the beef sierra steak in the slow cooker. Dust the smoked paprika evenly over all sides of the raw beef.
2. Sprinkle the onion soup mix over the beef, then pour the beef broth around and partly over the meat.
3. 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 easy to pull apart with a fork.
4. Slice or shred the beef, stir it gently back into the juices, and serve hot with the cooking liquid spooned over the top.
Variations & Tips
For a richer gravy: If you like a thicker sauce, remove the cooked beef at the end and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir that into the hot juices in the slow cooker, cover, and cook on high for 10 to 15 minutes until slightly thickened, then return the beef.
For deeper flavor: If you have a few extra minutes, brown the beef in a hot skillet before placing it in the slow cooker. That step is not required, but it adds a deeper, roastier flavor that works beautifully with the smoked paprika.
For a milder smoke: Smoked paprika gives this dish its signature taste, but if your family prefers a gentler flavor, use half smoked paprika and half sweet paprika. You will still get that warm red color and mellow richness without quite as much smokiness.
For easy leftovers: This beef reheats well the next day and is wonderful piled onto buttered noodles or tucked into a sandwich roll. Store leftovers with plenty of juices so the meat stays tender and flavorful.