There is something mighty satisfying about a slow cooker supper that asks for just a handful of pantry staples and turns them into a dish folks talk about long after the plates are cleared. This Amish-style beef pasta leans on the practical country habit of making simple ingredients stretch, and by the time that round steak cooks down in evaporated milk, it becomes tender enough to mingle beautifully with pasta for a rich, old-fashioned meal that feels both thrifty and comforting.
Serve this hearty pasta with buttered green beans, sweet corn, or a crisp lettuce salad with a simple vinaigrette to balance the richness. A pan of warm dinner rolls or a slice of homemade bread goes especially well for soaking up the creamy beef sauce, and if you like, a spoonful of cottage cheese or sliced tomatoes on the side gives the plate that familiar Midwestern supper-table feel.
Slow Cooker 4-Ingredient Amish Evaporated Milk Beef Pasta
Servings: 6
Finished creamy beef pasta plated in a rustic bowl
Finished creamy beef pasta plated in a rustic bowl
Ingredients
2 pounds beef round steak
2 cans (12 ounces each) evaporated milk
1 packet (1 ounce) brown gravy mix
12 ounces egg noodles
Round steak, evaporated milk, gravy mix, and egg noodles on a countertop
Round steak, evaporated milk, gravy mix, and egg noodles on a countertop
Directions
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