There is something mighty comforting about a slow cooker supper that asks so little of you and still turns out rich, hearty, and worthy of a second helping. This Amish-style cream beef pasta leans into that plainspoken country way of cooking, where a handful of practical ingredients can feed a family well. The beef cooks low and slow until tender, the cream softens everything into a silky sauce, and when it all meets hot pasta, you get the kind of supper that feels old-fashioned in the very best way.
This dish is especially good with a crisp green salad, buttered green beans, or sweet corn on the side to balance the richness. A pan of warm dinner rolls or thick slices of homemade bread are welcome too, since folks will want something to swipe through that creamy beef sauce. If you like, finish the meal with sliced tomatoes, pickles, or stewed apples for a simple Midwestern-style table.
Slow Cooker 5-Ingredient Amish Heavy Cream Beef Pasta
Servings: 6
Ingredients
2 pounds beef round steak
2 cups heavy cream
1 packet dry onion soup mix
12 ounces egg noodles
1/2 teaspoon black pepper
Directions
1. Lay the beef round steak in the bottom of the slow cooker. Sprinkle the onion soup mix and black pepper evenly over the meat, then drizzle the heavy cream all across the top.
2. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easy to pull apart with a fork.
3. Shred the beef right in the slow cooker and stir it into the cream sauce until well combined.
4. Near the end of cooking, boil the egg noodles in salted water according to the package directions. Drain well.
5. Spoon the creamy beef over the hot noodles, or stir the noodles right into the slow cooker if you like everything coated. Serve hot.
Variations & Tips
Add mushrooms: If your family enjoys mushrooms, add 8 ounces of sliced button mushrooms over the beef before cooking. They bring an earthy flavor that fits right in with the creamy sauce.
Use a different pasta: Egg noodles are traditional and tender, but rotini, bow ties, or even mashed potatoes can carry this beef beautifully if that is what you have on hand.
Thin the sauce if needed: Depending on the cut of beef and how much liquid it gives off, the sauce may thicken as it stands. A splash of hot pasta water stirred in at the end will loosen it up nicely without watering down the flavor.
Make it extra homey: A spoonful of cream cheese or a little grated Parmesan stirred in at serving time makes the sauce even richer. That is not the old plain way, perhaps, but it surely tastes good on a chilly evening.
Don’t overcook the noodles: Keep the pasta just to tender so it does not go too soft once it meets the hot beef and sauce. If you expect leftovers, store the noodles separately from the beef for the best texture the next day.