Slow Cooker Ground Beef Stroganoff

A cozy, slow-cooked classic made easy, with tender beef and mushrooms in a creamy sauce, served over buttery egg noodles.

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

Prep the slow cooker with cooking spray.

Layer shallots, beef, and mushrooms.

Season with Worcestershire, brandy, beef stock, salt, and pepper. Cook on low for 7-8 hours or high for 4-5 hours.

Cook noodles per package directions in the last 20 minutes.

Stir in sour cream and half the herbs. Cover and heat through.

Toss noodles with butter.

Serve stroganoff over noodles, garnished with remaining herbs.