Out here in the country, a good slow cooker supper is worth its weight in gold, especially on those days when you’re busy from sunup to sundown. These creamy beef and mushroom tips remind me of the kind of church potluck dishes the ladies used to bring in old chipped Crock-Pots—simple, hearty, and comforting, with just enough ‘fancy’ to feel special. Using creamy Italian dressing as the base is a little shortcut that gives you the tang, herbs, and richness you’d normally build up with half a dozen jars and bottles. This is the sort of recipe you make when you want something warm and soothing on a weeknight, or when you’re feeding family who’ve driven in from out of town and you’d rather sit and visit than fuss at the stove.
These creamy beef and mushroom tips are right at home over a big scoop of mashed potatoes, the kind that still have a few lumps and plenty of butter. They’re also lovely spooned over buttered egg noodles or simple white rice, which soaks up every bit of that savory sauce. On the side, think like a Midwesterner: sweet corn, green beans simmered with a little onion, or a crisp lettuce salad with ranch all fit the bill. A pan of warm dinner rolls or even plain white bread for sopping up the gravy makes the meal feel complete, and if you happen to have a jar of pickles or beets in the fridge, set those out too—it’s exactly what our mothers and grandmothers would have done.
3-Ingredient Slow Cooker Creamy Beef & Mushroom TipsServings: 4
Ingredients
2 pounds beef stew meat or sirloin tips, cut into bite-size pieces
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup creamy Italian dressing (bottled)
Directions
1. Place the beef tips in the bottom of your slow cooker, spreading them out in an even layer so they cook evenly.
2. In a medium bowl, whisk together the condensed cream of mushroom soup and the creamy Italian dressing until smooth and well combined.
3. Pour the soup and dressing mixture over the beef in the slow cooker, stirring gently to coat all the pieces of meat in the creamy sauce.
4. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is very tender and the sauce is thick and creamy.
5. Once done, give everything a good stir and taste the sauce. If you like, you can add a pinch of salt and pepper to suit your taste, though the dressing usually seasons it well enough.
6. Serve the creamy beef and mushroom tips hot over mashed potatoes, egg noodles, or rice, making sure to ladle plenty of sauce over each serving.
Variations & Tips
If you grew up in a farmhouse kitchen, you know that recipes like this are meant to bend with whatever you have on hand. For extra mushroom flavor, stir in a handful of sliced fresh mushrooms during the last hour of cooking so they keep a bit of texture. If your family likes onions, add a sliced onion or a handful of frozen pearl onions along with the beef at the beginning. To stretch the dish for more people, add another half can of cream of mushroom soup and a splash of milk or water, then serve over extra noodles or potatoes. For a richer, more old-fashioned flavor, stir in 2–3 tablespoons of sour cream right before serving, turning it into something very close to stroganoff. You can also use pork loin chunks or chicken thighs instead of beef when that’s what’s in the freezer—just keep an eye on cooking time, as chicken and pork may get tender a bit sooner. And if your dressing is very tangy, balance it with a teaspoon of sugar or a splash of cream to soften the edges, just like our mothers did when they were taming a sharp sauce.
