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

1. 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.

2. 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.

3. Cover and cook on LOW 6 hours. Discard the thyme. Garnish with the parsley and serve.

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