There is something mighty comforting about turning a handful of simple store-bought ingredients into a supper that tastes like you fussed all afternoon. This slow cooker creamy deli beef and mushroom is one of those practical, old-fashioned weeknight meals that fits right into a busy household, using sliced deli roast beef, cream of mushroom soup, and a few pantry staples to make a rich, savory dish with hardly any work at all. It has the spirit of Midwestern comfort cooking written all over it: hearty, creamy, and just the kind of meal folks gather around gladly.
Spoon this beef and mushroom mixture over hot egg noodles, mashed potatoes, rice, or even thick slices of toast if you want something extra cozy. A side of buttered green beans, glazed carrots, peas, or a crisp little salad helps balance the richness, and if you set out warm biscuits or dinner rolls, there usually is not a bit left by the end of supper.
Slow Cooker 5-Ingredient Creamy Deli Beef and Mushroom
Servings: 6
Ingredients
1 1/2 pounds sliced deli roast beef, cut or torn into large pieces
1 can (10.5 ounces) condensed cream of mushroom soup
1 packet (1 ounce) onion soup mix
8 ounces sliced mushrooms
1 cup sour cream
Directions
1. Lightly coat the inside of your slow cooker insert with a bit of cooking spray or butter if desired. Add the sliced deli roast beef to the slow cooker and scatter the sliced mushrooms over the top.
2. In a medium bowl, stir together the cream of mushroom soup and onion soup mix until well blended. Spread the mixture evenly over the beef and mushrooms.
3. Cover and cook on low for 2 to 3 hours, just until the beef is heated through and the mushrooms have softened. Since deli roast beef is already cooked, you only want to warm it gently so it stays tender.
4. Turn the slow cooker to warm or off, then stir in the sour cream until the sauce is smooth and creamy. Taste and adjust with a little black pepper if you like.
5. Serve hot over egg noodles, mashed potatoes, or rice, with a sprinkle of parsley if you have some on hand.
Variations & Tips
Noodle Supper Version: For the coziest old-school plate, serve this over wide egg noodles with a spoonful of the extra sauce over everything. The noodles catch every bit of that creamy mushroom gravy and make the meal stretch nicely.
Add a Little Garlic: If your family likes a bit more savory depth, stir in 1 teaspoon garlic powder with the soup mixture. It does not overpower the dish, but it rounds it out in a very pleasant way.
Use Fresh Mushrooms Generously: If you are a mushroom-loving bunch, you can increase the mushrooms to 12 ounces without hurting the recipe one bit. They cook down as they heat, and they give the sauce even more earthy flavor.
Keep the Beef Tender: Because deli roast beef is already cooked, resist the urge to let this go all day. A short, gentle slow cook is enough, and it keeps the meat from becoming dry around the edges.
Make It Richer or Lighter: Full-fat sour cream gives the smoothest, richest finish, but light sour cream works in a pinch. If you use light sour cream, stir it in after the heat is lowered so it stays nice and creamy.