Pour brown gravy over raw cube steaks, paired with 3 other ingredients, into slow cooker for a hearty weeknight dinner that’s the first thing I suggest when I don't want to cook

This slow cooker Amish-style cube steak is the kind of supper I lean on when I’m tired to the bone and still want something warm and comforting on the table. It reminds me of the simple church suppers and farm kitchen meals I grew up with in the rural Midwest—nothing fancy, just good beef, brown gravy, and a few pantry staples doing the heavy lifting. You simply lay raw cube steaks in the slow cooker, pour brown gravy over the top, tuck in onions and potatoes, and let it all simmer low and slow until the meat is fork-tender. It’s the first thing I suggest when I don’t really feel like cooking, but still want the house to smell like someone’s been at the stove all afternoon.

Serve these tender cube steaks right out of the slow cooker, with the rich brown gravy ladled over each piece. They’re lovely alongside buttered egg noodles, mashed potatoes, or a slice of white bread to soak up every bit of gravy. A simple side of green beans, peas, or a tossed salad balances the richness. If you like, pass a little extra black pepper at the table and maybe a jar of pickled beets or cucumbers, just the way many Midwestern farm kitchens have done for generations.

Servings: 4

1.5 to 2 pounds cube steak (about 4 pieces)

Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.

Spread the sliced potatoes in an even layer on the bottom of the slow cooker, then scatter the sliced onion over the potatoes.

Lay the raw cube steaks in a single layer over the onions and potatoes. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.

Sprinkle the dry onion soup mix evenly over the top of the raw cube steaks.

In a bowl or large measuring cup, whisk the condensed brown gravy with about 1/2 to 1 cup of water until smooth and pourable. You want it thick but not pasty.

Pour the brown gravy mixture evenly over the raw cube steaks, letting it seep down around the potatoes and onions. The meat should be mostly covered in gravy, as in a cozy blanket.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cube steaks are very tender and the potatoes are soft when pierced with a fork.

Taste the gravy and adjust seasoning if needed with a little salt and black pepper. The onion soup mix and gravy are usually salty enough, so taste before adding more.

Serve the cube steaks hot, spooning plenty of the brown gravy and tender onions and potatoes over each serving.

For a creamier version, stir 1/2 to 1 cup of sour cream into the hot gravy right before serving; this gives the dish more of a stroganoff feel without much extra work. If you prefer carrots in your pot, tuck 2 to 3 sliced carrots in with the potatoes for a touch of sweetness. You can swap the potatoes for egg noodles by skipping the potatoes in the slow cooker and instead boiling noodles separately, then serving the cube steak and gravy over the noodles. For a bit more old-fashioned flavor, add a splash (about 1 tablespoon) of Worcestershire sauce to the brown gravy before you pour it over the meat. If your gravy ends up thinner than you like, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot gravy in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until thickened. Leftovers reheat well and can even be shredded and served on toast or over rice for an easy second-night supper.