Slow-Cooker Ground Beef Stroganoff
TOTAL TIME: Prep: 25 min. Cook: 4-1/4 hours
YIELD: 8 servings.
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. —Sue Mims, Macclenny, Florida
Ingredients
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2 pounds ground beef
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1-1/2 teaspoons salt
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1 teaspoon pepper
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1 tablespoon butter
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1/2 pound sliced fresh mushrooms
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2 medium onions, chopped
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2 garlic cloves, minced
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1 can (10-1/2 ounces) condensed beef consomme, undiluted
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1/3 cup all-purpose flour
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2 tablespoons tomato paste
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1-1/2 cups sour cream
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Hot cooked noodles
Directions
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1.
In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker.
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2.
In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker.
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3.
In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.
Nutrition Facts
1 cup (calculated without noodles): 357 calories, 22g fat (11g saturated fat), 104mg cholesterol, 802mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 25g protein.
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