Ground Beef Stroganoff

This ground beef stroganoff trades the traditional sirloin strips for an affordable slow cooker version that simmers all day and feeds a crowd. Brown the beef with onions, garlic, and mushrooms in the morning, dump everything into the Crock-Pot, and come home to a thick, savory gravy.

The sour cream mixed with flour before going into the pot is a smart move. The flour keeps the sour cream from breaking or curdling during those long hours of cooking, so you end up with a smooth, creamy sauce instead of a grainy mess.

Tomato paste adds concentrated umami depth and a hint of acidity that balances the richness of the sour cream. It’s a small addition that separates a flat-tasting stroganoff from one with real complexity. Ladle it over hot buttered egg noodles or steamed rice.

Pro Tips

• Brown the beef thoroughly before adding to the slow cooker; skipping this step means a washed-out, boiled flavor
• Drain excess fat after browning so the sauce doesn’t end up greasy
• Mix the flour into the sour cream completely before adding; lumps of flour won’t dissolve during slow cooking
• Low and slow is a must here; cooking on high will curdle the sour cream despite the flour

Variations

• Use ground turkey instead of beef for a lighter version with the same creamy sauce
• Stir in a tablespoon of Dijon mustard for a tangy, sharper flavor
• Add a splash of Worcestershire sauce with the beef broth for extra savory depth