Beefburger Stroganoff
Submitted by lucky89109
Slow cooker ground beef and bacon stroganoff in a creamy mushroom soup and red wine sauce with sour cream, spooned over toasted buns. Just 15 minutes of prep for a 4-hour hands-off dinner.
YIELD
6 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsStroganoff meets sloppy joe in this low-effort, high-reward crock-pot mashup that’s about to become your new weeknight go-to.
Ground beef and diced bacon get browned together, then slow-cook for hours in a paprika-spiked cream of mushroom soup with a splash of dry red wine. A generous cup of sour cream stirred in at the end makes it ridiculously creamy.
Skip the noodles and spoon it over toasted, buttered hamburger buns for something that feels like a whole new meal. Fifteen minutes of prep, four hours of doing nothing, six happy plates.
Kitchen Tips
- Brown the beef and bacon together so the bacon fat flavors everything from the start.
- Drain the meat well after browning. The mushroom soup and sour cream bring all the richness you need.
- Stir the sour cream in at the very end, after cooking. The crock-pot’s heat over hours would curdle it.
- Toast and butter the buns right before serving. That crispy, buttery base is what makes this feel like a proper sandwich instead of an afterthought.
Ingredients
Directions
In large skillet, brown beef and bacon until no longer pink.
Drain.
In crock pot, mix together drained beef, bacon, onion, flour, paprika and salt. Stir in undiluted soup and wine.
Cover pot and cook on Low for 4 to 5 hours.
Stir in sour cream.
Spoon mixture over toasted buns.
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