Slow Cooker Ground Beef Stroganoff
Description
Beef Stroganoff doesn't have to be prepared with an expensive cut of beef or canned soups. Make it with ground beef, a shallot, mushrooms, beef stock, fresh herbs and some sour cream on a bed of buttered egg noodles. It's easy too because you just cook it
Ingredients
1 shallot, thinly sliced
2 lb. ground beef
8 oz. Cremini mushrooms
1 T. Worcestershire sauce
1 T. brandy, optional
1/4 c. beef stock
1/2 t. salt
1/4 t. black pepper
1 pkg. egg noodles
2 T. butter
1 c. sour cream
1 T. fresh parsley, chopped, divided
1 T. fresh dill, chopped, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Coat the bottom of a 5 qt. slow cooker with a good layer of non-stick cooking spray.
Spread the sliced shallot across the bottom; top with ground beef; add mushrooms.
Sprinkle with Worcestershire sauce, brandy, beef stock, salt and pepper. Stir all ingredients, breaking ground beef apart into small chunks.
Cook on Low for 7-8 hours or on High for 4-5 hours.
With 20 minutes remaining, cook egg noodles according to package directions; drain; toss with butter.
While egg noodles are still cooking, add the sour cream and half of the fresh herbs to the slow cooker; stir; cover; cook until heated through.
Serve buttered egg noodles topped with a generous portion of stroganoff. Garnish with the remaining herbs.
6-8 servings.