- Prep Time: 35m
- Cook Time: 2h
- Total Time: 2h 35m
- Serves: 24 people
Ingredients
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 3/4 pound ground beef
- 2 cups yellow onions, diced
- 2 teaspoons butter
- 8 ounces cremini mushrooms, finely chopped
- 1 cup truffle aioli (found in specialty stores or make your own)
- 1 cup sour cream
- 1 tablespoon dijon mustard
- 1/2 cup panko bread crumbs (for garnishing, optional)
Instructions
- Season ground beef with paprika, onion powder and salt. Brown ground beef in 10-inch skillet over medium-high heat, stirring occasionally and breaking into small pieces until no longer pink; drain on paper towels and set aside.
- In the same skillet, melt butter over medium heat just until bubbly. Add the onions to skillet and stir thoroughly to coat with butter. Increase the heat to medium high and sauté for approximately 15 minutes, stirring constantly (add a little water if they start to stick). Add the chopped mushrooms and sauté for another 5 minutes. Drain. Reduce heat to low. Stir in cheese, truffle aioli, corn starch, corn starch and ground beef until well mixed and cheese starts to melt.
- Turn mixture into a 2 quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.
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