optional garnishes - sliced dill pickles, shredded cheese, bacon crumbles and lettuce or spinach
Slice the bacon into lardons and slowly sauté in a large stock pot to render fat. When crispy remove the bacon from pan & drain on a paper towel.
Increase the heat to medium and brown the ground beef. Drain fat if desired.
Add the onions and mushrooms, season with salt, black & red peppers and steak seasoning. Sauté for about 5 minutes until veggies just soften. Add the garlic & sauté until fragrant, about 30 seconds.
Add the potatoes and beef broth, Increase the heat to high and bring to a boil, cook until potatoes are fork tender, about 10 minutes.
Remove from the heat. Add the shredded cheese and stir until it is completely melted.
Garnish with reserved bacon bits, chopped dill pickles, crumbled bacon, tomato and lettuce or spinach.
Chop bacon into lardons sauté in a large stock pot until crispy. Remove from the pan and drain on a paper towel, set aside.
Add the hamburger to the pan and sauté until brown. Drain off the fat.
Add the hamburger, onion, mushrooms, potatoes, garlic, beef stock and seasoning to the crockpot. Cover and cook on low for 6-8 hours or high 4-6 hours or until potatoes are tender.
Add the cheese and stir to melt completely.
Pressure Cooker Instructions
Turn your Instant Pot to the sauté function. Once the pot has heated up, brown the beef bacon and drain off all the extra grease. Drain the bacon on a paper towel, set aside.
Add the hamburger and sauté until brown. Drain off the fat.
Add the hamburger, onion, mushrooms, potatoes, garlic, beef stock and seasoning to the pressure cooker. Set the timer on manual for 5 minutes. When the timer beeps allow to natural pressure release for 10 minutes. Then release any pressure that remains.