Bring ground beef and mushroom together in a slow cooker for hearty favorite


How to make ground beef stroganoff in the slow cooker


2 lbs. (900 g) ground beef
8 oz. (225 g) cremini mushrooms
1 shallot, thinly sliced.
1 T. (15 ml) Worcestershire sauce
1 T. (15 ml) brandy (optional)
1/4 c. (60 ml) beef stock
1/2 t. (3 g) salt
1/4 t. (1 g) pepper
1 c. (235 ml) sour cream
1 T. (1 g) each fresh parsley and dill, chopped
1 pkg. egg noodles
2 T. (30 g) butter


1. Coat the bottom of a 5 qt. slow cooker with a liberal layer of cooking spray. 2. Spread shallots across the bottom, top with ground beef and mushrooms. 3. Sprinkle with Worcestershire, brandy (if using), beef stock,salt and pepper. Mix all the ingredients, breaking ground beef apart into smaller chunks. Turn crock pot on low and cook for 7-8 hours (or high and cook for 4-5).
4. When 20 minutes remains, cook noodles according to package directions. 5. While the noodles are cooking add sour cream and half the fresh herbs to the crockpot. Stir and cover; heat through.
6. When pasta is tender, drain thoroughly and toss with butter.
Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.


Tip: To get a milder, richer flavor from your shallots, caramelize them slightly by sautéing over medium heat in 1 T. of olive oil for 10 minutes before adding to the slow cooker. For even more flavor, deglaze the pan with the brandy, or a bit of the beef stock, to get all the tasty brown bits; pour over the shallots in the slow cooker.