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Slow Cooker Dump Beef Stroganoff Dinner
Andrew Fowler

Ground Beef Stroganoff

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1/4 cup plain fine breadcrumbs
  • 2 tbsp whole milk
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small shallot finely minced
  • 12 oz cremini mushrooms finely chopped into small dice
  • 1 garlic clove minced
  • 3 cups low-sodium beef broth
  • 1/2 cup water reserved as needed
  • 8 oz dry pappardelle broken into 4-inch lengths
  • 2 tsp Dijon mustard
  • 1/2 cup creme fraiche

Method
 

  1. Mix beef, breadcrumbs, milk, 1/2 teaspoon salt and pepper lightly in a bowl. Form 24 small meatballs about 1 inch across.
  2. Heat oil in a deep 12-inch 5-quart saute pan over medium heat. Brown meatballs for 5 to 6 minutes, turning gently; transfer to a plate while still partly cooked.
  3. Cook shallot and mushrooms in the same pan for 8 to 10 minutes until their moisture evaporates. Add garlic and remaining salt for 30 seconds.
  4. Pour in broth and scrape the bottom. Add pappardelle, bring to a simmer and separate the ribbons with tongs; return meatballs and their juices.
  5. Simmer uncovered for 9 to 12 minutes, gently lifting the noodles every 2 minutes, until pasta is tender and the centers of several meatballs reach 160°F. Add reserved water in small splashes if the noodles need more liquid.
  6. Remove from heat. Stir Dijon and creme fraiche with a few spoonfuls of the hot sauce in a bowl, then fold this mixture gently into the pan without boiling. Serve with 6 meatballs per person.