My dad grew up on this cheap cut that tastes like it cost triple the price. The secret is letting it go low and slow until it melts in your mouth

This slow cooker 3-ingredient hobo steak is exactly the kind of budget-friendly comfort food my dad grew up on in the Midwest—tough, inexpensive steak that transforms into something that tastes like it cost three times as much. The secret is patience: low heat, plenty of time, and a can of golden mushroom soup that turns into a rich, savory gravy. It’s a very old-school, working-class dish, sometimes called “hobo steak” because it relies on cheap cuts and pantry staples, but when you lift the lid and see those tender shreds of beef swimming in creamy brown sauce, it feels downright luxurious.

Serve the hobo steak and its mushroom gravy spooned generously over mashed potatoes, buttered egg noodles, or simple white rice to soak up every bit of sauce. A side of steamed green beans, peas, or a basic green salad balances the richness nicely. Warm dinner rolls or crusty bread are great for mopping up the gravy, and if you want to lean into the diner feel, add a side of buttered corn or roasted carrots.

Servings: 4

2 to 2 1/2 pounds inexpensive beef steak (such as chuck steak, blade steak, round steak, or arm steak), sliced thin against the grain

Trim any excessively thick or hard fat from the steak, but leave some marbling for flavor. Slice the steak thinly, about 1/4 inch thick, cutting against the grain so it will be extra tender after cooking.

In a medium bowl, whisk together the condensed golden mushroom soup and the dry onion soup mix until the seasoning is evenly distributed and no big clumps remain.

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray. Spread a thin layer of the soup mixture over the bottom of the slow cooker.

Add about half of the sliced steak in an even layer over the sauce. Spoon or pour about half of the remaining soup mixture over the meat, making sure the slices are coated.

Layer the rest of the steak on top, then pour the remaining soup mixture over everything. Use a spoon to gently press the meat down so it is mostly submerged in the sauce. Do not add extra water; the steak will release juices as it cooks and create a rich gravy.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or until the steak is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the slow cooker can maintain an even, low temperature.

Once the meat is fork-tender, use two forks to gently pull apart the steak into large shreds or bite-sized pieces right in the slow cooker. Stir to coat all the meat with the golden mushroom gravy. If the sauce seems too thick, you can stir in a splash of hot water or beef broth; if it seems too thin, let it cook uncovered on HIGH for 15 to 20 minutes to reduce slightly.

Taste the gravy and adjust the seasoning if needed. The onion soup mix is salty, so many people find no extra salt is necessary; a few grinds of black pepper are usually enough. Serve the hobo steak hot, spooned over your favorite starch with plenty of the creamy brown mushroom sauce.

To stretch the budget even further, you can add 8 ounces of sliced fresh mushrooms or 1 cup of sliced onions under or over the beef before pouring on the sauce; this keeps the ingredient list simple but adds more body and flavor. If you prefer a slightly tangier gravy, stir in 1 to 2 teaspoons of Worcestershire sauce or a splash of soy sauce along with the soup and onion mix (this technically adds another ingredient, but it’s an easy upgrade for nights when you’re not strict about the 3-ingredient concept). For a creamier finish, stir in 1/4 cup of sour cream or plain Greek yogurt right at the end, off the heat, to avoid curdling. You can also swap the onion soup mix for a mushroom or beef-flavored dry soup mix if that’s what you have on hand. For a bit of heat, add a pinch of crushed red pepper flakes. Food safety tips: Use a reliable slow cooker that heats properly, and always cook this recipe on LOW for the full time so the tough cut has time to tenderize and reach a safe internal temperature of at least 145°F (though it will go higher as it braises). Do not put frozen steak directly into the slow cooker; thaw it fully in the refrigerator first to ensure it moves quickly through the temperature danger zone. Keep the lid on during cooking to maintain a safe, even temperature. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and use within 3 to 4 days, reheating to at least 165°F before serving.