Have I mentioned how much I LOVE and USE my crock pot?!! Here is an easy peasy one - just a bit of prep, throw in, put the lid on, and in 7-8 hours - VOILA!!!
(serve 4-6)
Coconut* oil cooking spray
2 lbs. ground beef
8 oz. cremini mushrooms, sliced
1 shallot, thinly sliced and caramelized in Kerrygold butter*
1 T. Worcestershire sauce
1 T. brandy or Cognac
1/4 c. low sodium* beef stock
1/2 t. kosher* salt
1/4 t. freshly* ground black pepper
1 cup sour cream or plain Greek yogurt*
1 T. each flat-leaf* parsley and dill, chopped
1 pkg. wide* egg noodles
2 T. Kerrygold* butter
Coat the bottom of a 5 qt. slow cooker with a liberal layer of cooking spray. Spread shallots across the bottom, top with ground beef and mushrooms. Sprinkle with Worcestershire, brandy, beef stock, S&P. Mix all the ingredients, breaking apart the ground beef into smaller chunks. Turn crockpot on low and cook for 7-8 hours (or on high for 4-5). When 20 min. remains, cook noodles according to package directions. While noodles are cooking, add sour cream and half the fresh herbs to the crockpot. Stir and cover; heat through. When pasta is tender, drain thoroughly and toss with butter. Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.
"Every day, in so many ways, YOU make a difference!"
Love,
Machete Milletti
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