There is something mighty comforting about a slow cooker supper that asks for just a handful of pantry staples and rewards you with a pot full of tender beef, sweet onions, and pasta in a rich, homey sauce. This Amish-style onion beef pasta leans into the kind of plain, sensible cooking that has fed Midwestern families for generations, where simple ingredients are treated with patience and turned into a meal that feels generous enough for Sunday dinner and easy enough for a weeknight.
Serve this hearty pasta with buttered green beans, a crisp lettuce salad, or a dish of applesauce for that old-fashioned sweet-and-savory contrast so many country tables are known for. Warm dinner rolls or thick slices of homemade bread are especially welcome for sopping up the savory juices, and if you want to round the meal out further, a side of cottage cheese or roasted carrots fits right in.
Slow Cooker 6-Ingredient Amish Onion Beef Pasta
Servings: 6
Ingredients
1 1/2 pounds beef sirloin, cut into bite-size strips or cubes
2 large yellow onions, thinly sliced
1 packet onion soup mix, about 1 ounce
1 can (10 1/2 ounces) condensed cream of mushroom soup
3 cups beef broth
8 ounces egg noodles
Directions
1. Place the beef sirloin in the bottom of the slow cooker in an even layer.
2. Layer the sliced yellow onions evenly over the beef.
3. In a bowl, stir together the onion soup mix, condensed cream of mushroom soup, and beef broth until smooth, then pour the mixture over the onions and beef.
4. Cover and cook on low for 6 to 7 hours, or until the beef is tender and the onions are soft and sweet.
5. About 20 minutes before serving, stir in the egg noodles, cover again, and cook until the noodles are tender. If needed, add a splash more broth to loosen the sauce.
6. Stir well, spoon into bowls, and serve hot.
Variations & Tips
Add mushrooms: If your family enjoys a little extra earthy flavor, stir in 8 ounces of sliced mushrooms during the last hour of cooking. They pair beautifully with the beef and onion gravy and make the dish feel even heartier.
Use a different noodle: Egg noodles are traditional and tender, but rotini or wide pasta shells can work too. If you swap pasta shapes, keep an eye on the liquid and don’t let the noodles overcook in the slow cooker.
Brown the beef first: This recipe is built for ease, but if you have a few extra minutes, browning the sirloin in a skillet before adding it to the slow cooker gives the finished dish a deeper, richer flavor.
Make it creamier: For a softer, silkier sauce, stir in 1/4 cup sour cream just before serving. Do this off the heat or on warm so the sauce stays smooth and doesn’t separate.
Season carefully: Onion soup mix and broth can both be salty, so it is wise to wait until the end before adding extra salt. A little black pepper and a sprinkle of chopped parsley on top are often all it needs.