This is something I cooked this week. It is based off a recipe that can be found online, but I substituted fresh mushrooms for canned and added soy sauce for that bit of umami wang.
Ingredients
2 lbs. of ground beef
Half of a Vidalia onion, finely chopped
3 cloves of garlic, minced
1 and half cups of beef stock
4 tablespoons of tomato paste
1 and half cups of sour cream
2 containers of button mushrooms, sliced
Healthy smidge of soy sauce
Salt and pepper to taste
Process
In a bit of oil, brown the onion on medium-high heat. Add the ground beef and cook through. Add the garlic for the last five minutes of cooking.
Put the beef stock and paste into the crock pot, dump the ground beef concoction into the crock pot, and stir.
Cook on low for approximately six hours. Add in the the sliced mushrooms, sour cream, soy sauce, and seasoning into the cooker and cook for another 45 minutes.
Serve over rice of wide egg noodles.
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