ground beef slow cooker recipes
This hearty Slow Cooker Beef Stroganoff is a comforting dish made with tender ground beef, mushrooms, and a creamy sauce. It's perfect for a busy weeknight, served over egg noodles or rice.
Equipment
- 1 Slow cooker (5-6 quart)
- 1 Skillet
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Serving bowl
Ingredients
- 1.5 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream Add in the last 30 minutes of cooking.
- 4 tablespoons all-purpose flour Optional for thickening.
- 12 ounces egg noodles For serving.
- as needed fresh parsley, chopped For garnish.
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer the beef to the slow cooker.
- Add the diced onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and black pepper to the slow cooker. Stir well to combine.
- Cover the slow cooker and cook on low for 6 hours.
- In the last 30 minutes of cooking, stir in the sour cream. If you prefer a thicker sauce, mix the sour cream with all-purpose flour before adding.
- Cook egg noodles according to package instructions in a separate pot. Drain and set aside.
- Once the cooking time is up, serve the beef mixture over the cooked egg noodles and garnish with fresh parsley.
Notes
Adjust seasoning to taste and feel free to add your favorite vegetables to the dish.
This recipe can be made in advance and stored in the refrigerator for up to 3 days.
To freeze, allow the stroganoff to cool completely and store in an airtight container for up to 3 months.