One-Pot Creamy Beef Stroganoff
One-Pot Creamy Beef Stroganoff might be a good recipe to expand your main course repertoire. One serving contains 377 calories, 22g of protein, and 14g of fat. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have button mushrooms, chive & onion cream cheese spread, egg noodles, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Eastern European food. This recipe from Pillsbury has 7679 fans. From preparation to the plate, this recipe takes about 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. Try One-Pot Beef Stroganoff, Creamy Beef Stroganoff, and Instant Pot Beef Stroganoff for similar recipes.
Servings: 10
Preparation duration: 25 minutes
Ingredients:
2 packages (8 oz each) sliced button mushrooms
1 container (12 oz) chive and onion sour cream
1 lb uncooked medium egg noodles
1 can (12 oz) evaporated milk
1 lb lean (at least 80%) ground beef
Equipment:
dutch oven
Cooking instruction summary:
1 In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain. 2 Add mushrooms and salt to taste. Cook about 5 minutes or until browned. 3 Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream. 1 In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain. 2 Add mushrooms and salt to taste. Cook about 5 minutes or until browned. 3 Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.
Step by step:
1. 1
2. In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.
3. 2
4. Add mushrooms and salt to taste. Cook about 5 minutes or until browned.
5. 3
6. Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first.
7. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender.
8. Remove from heat; do not drain; stir in sour cream.
9. 1
10. In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.
11. 2
12. Add mushrooms and salt to taste. Cook about 5 minutes or until browned.
13. 3
14. Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first.
15. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender.
16. Remove from heat; do not drain; stir in sour cream.
Nutrition Information:
covered percent of daily need
