My grandmother used to make this on Sundays. Just 4 ingredients for a rich and comforting meal that cuts like butter.

This slow cooker 4-ingredient savory round steak is the sort of Sunday supper that takes me right back to my grandmother’s farmhouse kitchen. She’d put it on after church, and by late afternoon the whole house smelled like onions, mushrooms, and tender beef. It’s a simple Midwestern comfort dish: just round steak, onion soup mix, cream of mushroom soup, and fresh mushrooms. Everything simmers low and slow into a rich, creamy light brown gravy that soaks into the meat until it cuts like butter. It’s the kind of practical, stick-to-your-ribs meal you make when you want something hearty without fussing over the stove all day.

Serve this tender round steak and its mushroom-onion gravy over a bed of creamy mashed potatoes, buttered egg noodles, or plain white rice so all that rich sauce has something to soak into. A side of buttered corn, green beans, or a simple tossed salad keeps the plate balanced. Warm dinner rolls or slices of soft white bread are perfect for sopping up every last bit of gravy. For a true old-fashioned Sunday spread, finish the meal with something simple and homey like applesauce or a slice of pound cake.

Servings: 6

2 to 2 1/2 pounds beef round steak, about 3/4-inch thick, trimmed and cut into large pieces

Lay the pieces of round steak out on a cutting board and trim any large, hard pieces of fat or gristle. Cut the steak into serving-size portions that will fit easily in your slow cooker.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and pale brown.

Spread a thin layer of the soup mixture over the bottom of a 5- to 6-quart slow cooker to lightly coat it.

Place the round steak pieces in the slow cooker in an even layer, overlapping them slightly if needed but not packing them too tightly.

Scatter the sliced fresh mushrooms evenly over the top of the meat, tucking some down around the sides if you like.

Pour or spoon the remaining soup-and-onion mixture over the steak and mushrooms, spreading it so the meat is mostly covered. Do not add water; the meat and mushrooms will release enough liquid as they cook to create a thick, creamy gravy.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or until the round steak is fork-tender and easily pulls apart. If you are short on time, cook on HIGH for 3 1/2 to 4 hours, but the texture will be most tender with the longer, lower cook.

Once the steak is tender, gently stir the gravy around the edges to blend any separated fat back into the sauce and to loosen the mushrooms and onions from the sides. Taste the gravy carefully and add a small pinch of salt or black pepper only if needed, keeping in mind the onion soup mix is already salty.

Serve the round steak hot, spooning plenty of the creamy mushroom and onion gravy over each portion.

If you prefer a slightly thicker gravy, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some moisture evaporate, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and cook until thickened. For extra savoriness, you can brown the steak pieces in a hot skillet for a few minutes per side before adding them to the slow cooker, though my grandmother usually skipped this step on busy Sundays. If you enjoy a deeper onion flavor, add a thinly sliced fresh onion along with the mushrooms (this will change the spirit slightly but keeps the same comforting profile). For a bit more richness, stir in 2 to 3 tablespoons of sour cream right at the end, off the heat, to keep the gravy silky. To keep the dish from becoming too salty, avoid adding extra salt until you have tasted the finished gravy, since both the soup and onion mix are seasoned. If using frozen beef, always thaw it completely in the refrigerator before placing it in the slow cooker; starting with frozen meat can keep it in the unsafe temperature zone too long. Make sure the steak is cooked until very tender and hot all the way through, with the gravy bubbling around the edges. Refrigerate leftovers within 2 hours of cooking, store them in a shallow covered container, and use within 3 to 4 days, reheating until piping hot before serving.