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Ground Beef Mushroom Stroganoff
Andre Lewis

Ground Beef Mushroom Stroganoff

Ground beef makes stroganoff a weeknight dinner, while two pounds of mushrooms keep it from tasting like noodles under hamburger gravy. Brown the mushrooms in batches so they develop color. Sour cream goes in after the heat is off and stays smooth.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 lbs cremini mushrooms sliced
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 12 oz egg noodles

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot.
  2. Brown the mushrooms in the butter in 2 batches for 6 minutes per batch and add them with the garlic.
  3. Whisk the broth, Worcestershire, mustard, salt, pepper and flour until smooth and pour it into the crock.
  4. Cook covered on low for 5 hours, and cook the egg noodles separately near serving time.
  5. Switch off the crockpot, temper the sour cream with 1 cup hot gravy, stir it back in, and spoon the stroganoff over the noodles.