Slow Cooker Ground Beef Stroganoff
Ingreadient
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1 pound ground beef
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1 tablespoon butter
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1 onion, finely chopped
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8 ounces sliced mushrooms
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salt and freshly ground black pepper to taste
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1 (10.5-ounce) can beef consomme
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2 tablespoons tomato paste
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8 ounces plain Greek yogurt
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4 ounces whipped cream cheese
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1 tablespoon Worcestershire sauce
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1 tablespoon soy sauce
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3 3/4 cups egg noodles
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2 tablespoons beef broth, or as needed
Direction
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to slow cooker.
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Add butter to the skillet, and cook and stir onions and mushrooms until onions are softened, about 3 minutes. Season with salt and pepper. Add onion mixture to slow cooker; stir to combine.
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Pour consommé into slow cooker. Stir in tomato paste, Greek yogurt, whipped cream cheese, Worcestershire sauce, and soy sauce. Cover and cook on High for 4 hours.
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Stir dry egg noodles into slow cooker. Cover and cook until noodles are softened, about 30 minutes. If stroganoff seems too dry, stir in beef broth, 1 tablespoon at a time, as needed to thin sauce.
