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I grew up eating beef stroganoff, and I always loved it. The combination of silky egg noodles, creamy sauce and earthy richness was perfect on cold winter nights. My mom’s version of the dish combined a well-cooked pot roast, cream of mushroom soup and dry onion soup mix to get a creamy texture and earthy flavor. My version is more decadent but just as easy to throw together as the one I grew up with.
When I adapted the classic, I wanted to keep the essentials — egg noodles, sour cream and beef — but instead of starting with pot roast, I opted for the firmer texture of ground beef. I replaced the onion soup mix with thinly sliced shallots and added fresh cremini mushrooms and a touch of brandy. I’ve also incorporated a sprinkle of fresh herbs, which add color and balance the richness of the dish.
Slow Cooker Ground Beef Stroganoff
Ingredients:
- 1 shallot, thinly sliced
- 2 pounds ground beef
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brandy (optional)
- 1/4 cup beef stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 package egg noodles
- 2 tablespoons butter
Directions:
