Bring ground beef and mushrooms together in a slow cooker for a hearty favorite

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: