Out here in the country, a good slow cooker supper is worth its weight in gold, especially on those days when you’re busy from sunup to sundown. These creamy beef and mushroom tips remind me of the kind of church potluck dishes the ladies used to bring in old chipped Crock-Pots—simple, hearty, and comforting, with just enough ‘fancy’ to feel special. Using creamy Italian dressing as the base is a little shortcut that gives you the tang, herbs, and richness you’d normally build up with half a dozen jars and bottles. This is the sort of recipe you make when you want something warm and soothing on a weeknight, or when you’re feeding family who’ve driven in from out of town and you’d rather sit and visit than fuss at the stove.
These creamy beef and mushroom tips are right at home over a big scoop of mashed potatoes, the kind that still have a few lumps and plenty of butter. They’re also lovely spooned over buttered egg noodles or simple white rice, which soaks up every bit of that savory sauce. On the side, think like a Midwesterner: sweet corn, green beans simmered with a little onion, or a crisp lettuce salad with ranch all fit the bill. A pan of warm dinner rolls or even plain white bread for sopping up the gravy makes the meal feel complete, and if you happen to have a jar of pickles or beets in the fridge, set those out too—it’s exactly what our mothers and grandmothers would have done.
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