Categories: Slow Cooker
Ingredients
- 2 lbs. ground beef
- 1/4 tsp kosher salt
- Black pepper
- 1 cup chopped onion
- 2 tbsp. tomato paste
- 16 oz. sliced cremini mushrooms
- 2 sprigs of fresh thyme
- 1 tsp Worcestershire
- 1 cup sour cream
- 1/4 cup flour
- 4 tsp chicken bouillon
- 1 tsp sweet paprika
- 1/4 cup chopped fresh parsley, for garnish
Directions
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Set a large nonstick skillet over high heat. Add the beef and season with the salt and pepper. Cook, using a wooden spoon to break the meat into small pieces as it browns, 4-5 minutes. Reduce the heat to medium, add the onion and tomato paste, and cook, stirring, until the onions are soft, 4-5 minutes. Transfer to a slow cooker and add the mushrooms, thyme, and Worcestershire.
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In a blender, combine 1 1/2 cups water, the sour cream, flour, bouillon, and paprika and blend until smooth. Pour the mixture over the beef.
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Cover and cook on LOW 6 hours. Discard the thyme. Garnish with the parsley and serve.