One pound of ground beef is required.
1 small chopped onion and 2 minced garlic cloves
one 10-and-a-half ounce can soup with reduced cream of mushroom
a cup of animal broth
Worcestershire sauce, measuring 1 tablespoon
1.5 milliliters of yellow mustard
slice 1 cup of mushrooms
half a cup of sour cream
Toss with salt and pepper.
Serve over cooked rice or egg noodles
Chopped fresh parsley (optional; use as garnish)
Instructions:
Brown the ground beef in a skillet over medium heat until it’s done. Remove any surplus of fat from the pan.
Put the ground beef in the slow cooker when it has cooked.
Chopped garlic and onion should be added to the same pan. After two or three minutes of sautéing, the onion should be transparent and the garlic should smell good.
Along with the ground beef, add the sautéed garlic and onion to the slow cooker.
Pour the beef broth, Worcestershire sauce, Dijon mustard, chopped mushrooms, and condensed cream of mushroom soup into the slow cooker. Toss everything together until it’s well combined.
Toss in some salt and pepper, and season to taste.
Put the lid on the slow cooker and let it cook for 6-8 hours on low heat or 3-4 hours on high heat. The meat will become soft and the flavors will combine if you do this.
