Tuesday, January 6, 2015

One-Pot: Part 3

This one was a good recipe, but required a bit of tweaking before it really hit the spot for me. Be sure to be generous with your salt and pepper and add garlic salt or powder to taste to get the flavor just right.

One-Pot Creamy Beef Stroganoff


1 lb. lean (at least 80 percent) ground beef
2 packages (8 oz each) sliced button mushrooms
1 can (12 oz) evaporated milk
1 lb uncooked medium egg noodles
1 container (12 oz) chive and onion sour cream
Salt and pepper, to taste (my addition)
Garlic salt or garlic powder, to taste (my addition)


In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain. Season with salt and pepper and garlic salt or powder.

Add mushrooms. Cook about 5 minutes or until browned.

Add evaporated milk, 4 1/2 cups hot water. Bring to a boil. Once boiling, add the noodles. Noodles will not be completely covered at first. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; stir in sour cream.

Source: Pillsbury website. You can find it here.

Notes: On its own, following the recipe exactly, it was just a little lacking in flavor. However, adding the garlic, to taste, as well as the salt and pepper helped. Some of the reviewers on the Pillsbury website suggested some other additions. One reviewer suggested cooking some chopped onion with the beef while it was browning. One reviewer substituted beef broth for the water. Other reviewers suggested added a can of cream of mushroom soup or cream of onion soup.

I topped mine with some fresh chopped flat leaf Italian parsley.

This made a lot, and we had a lot of leftovers. It reheated very well.

Above: Mushroom money shot.

No comments:

Post a Comment