Pour vinegar sauce over hamburger patties, along with these 3 ingredients, into slow cooker for a dinner that’s I crave this week after week

This slow cooker 5-ingredient Amish hamburger steak supper is the kind of meal that reminds me of church basement potlucks and long harvest days on the farm. It’s as simple as laying raw hamburger patties in the crock, whisking together a tangy vinegar sauce, and pouring it right over the meat with just three pantry staples. The vinegar tenderizes the beef and gives it that old-fashioned, slightly sweet-and-sour flavor you still find in Amish and Midwestern community cookbooks. It’s the sort of no-fuss, stick-to-your-ribs dinner I find myself craving week after week, especially on days when I want something comforting but don’t feel like fussing with a skillet.

Serve these tender Amish hamburger steaks right in their vinegar gravy over a big scoop of buttery mashed potatoes or egg noodles, with the onions and mushrooms spooned on top. A side of buttered corn, green beans, or peas fits the farmhouse style perfectly. Warm dinner rolls or a slice of crusty bread are handy for soaking up every last bit of that tangy-sweet sauce. If you like a little freshness on the plate, add a simple lettuce salad with a creamy dressing or a dish of sliced tomatoes and cucumbers.

Servings: 4

1 1/2 pounds ground beef (80–85% lean), shaped into 4 hamburger patties

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.

Lay the raw hamburger patties in a single layer on the bottom of the slow cooker. It’s fine if the edges touch slightly, but try not to stack them.

Scatter the sliced onion evenly over and around the patties, then add the sliced mushrooms on top. These will cook down and mingle with the juices to make a simple gravy.

In a small bowl or measuring cup, whisk together the apple cider vinegar and brown sugar until the sugar is mostly dissolved. This is your old-fashioned tangy-sweet vinegar sauce.

Pour the vinegar sauce slowly and evenly over the raw hamburger patties, onions, and mushrooms in the slow cooker, making sure all of the meat gets a good splash. It should look like a thin, light brown liquid pooling around the patties.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the hamburger steaks are cooked through and very tender. They will release their juices and blend with the vinegar sauce to create a flavorful gravy.

Once cooked, taste the sauce and, if you like, add a pinch of salt and black pepper to balance the sweetness and tang. Gently lift out the hamburger steaks with a spatula and spoon the onions, mushrooms, and plenty of vinegar gravy over the top for serving.

For a slightly richer gravy, stir 1 to 2 tablespoons of butter into the hot sauce at the end of cooking, or whisk in a tablespoon of cornstarch mixed with a tablespoon of water and cook on HIGH for 10 to 15 minutes to thicken. If you prefer a little less sweetness, cut the brown sugar down to 1/3 cup or add a splash of water or beef broth to mellow the vinegar. You can swap white vinegar for apple cider vinegar in a pinch, though cider vinegar gives a more traditional farmhouse flavor. Ground venison or a beef-pork blend also works nicely, just be sure to keep the patties about the same size. For extra seasoning, sprinkle the raw patties lightly with salt, pepper, or a little garlic powder before adding them to the slow cooker. If your crowd loves onions, add a second onion or a handful of sliced bell peppers along with the mushrooms. Leftovers reheat well and can be tucked into a sandwich bun with a spoonful of the tangy gravy for an easy next-day lunch.