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.

1 shallot, thinly sliced
2 pounds ground beef
8 ounces cremini mushrooms
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

1. Coat the bottom of a 5-quart slow cooker with a liberal layer of cooking spray.

2. Spread shallots across the bottom. Top with ground beef and mushrooms.

3. Sprinkle with Worcestershire sauce, brandy (if using), beef stock, salt and pepper. Mix all the ingredients, breaking ground beef apart into smaller chunks. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.

4. When 20 minutes remains, cook noodles according to package directions.

5. While the noodles are cooking, add sour cream and half the fresh herbs to the slow cooker. Stir and cover; heat through.

6. When pasta is tender, drain thoroughly and toss with butter.

7. Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.

Tip: To get a milder, richer flavor from your shallots, caramelize them slightly by sauteing over medium heat in 1 tablespoon olive oil for 10 minutes before adding to the slow cooker. For even more flavor, deglaze the pan with the brandy or a bit of the beef stock to get all the tasty brown bits; pour over the shallots in the slow cooker.