My love of one-pot meals will never die. Especially ones that require minimal prep! This one-pot Beef Stroganoff is not only super delicious, but is very easy to make and can be on the table is less than 30 minutes! Now, this is not something I make very often because I live with a bunch of mushroom haters. Even my dog won’t touch them. So when I do make this, I enjoy every morsel and what I don’t eat, I vacuum seal and store in the freezer in portions that are perfect for my work lunches!
Here are the ingredients you will need. I find it helpful to have everything out and ready to go when you start preparing this. Be sure to dice your onion, chop your mushrooms and mince your garlic before getting started!
In a dutch oven, brown 1.5 lbs of ground beef with a diced onion and 8 oz. of roughly chopped baby bella mushrooms. Once the meat is cooked, drain the grease. (And as I always say, this is optional, it is just a personal preference!)
Add 6 minced garlic cloves.
Season with salt, pepper, umami seasoning, and Worcestershire sauce. Add a heaping tbs of Sauteed Onion Flavored Better than Bouillon. See picture below.
Add 2 cans of Campbell’s Cream of Mushroom with Roasted Garlic Soup.
Stir it up.
Now stir in 12 oz of extra wide egg noodles.
Add 5 cups of water and stir. Make sure all the noodles are covered with the liquid. (We are using water because broth would make the dish too salty)
Bring to a gentle boil. Put the lid on, reduce heat to a simmer and cook for about 6 minutes or until noodles are tender.
Once they are finished, add half of a block of cream cheese.
Then add 1 cup of sour cream.
Stir well until all of the cheese is melted, then let sit for 5-10 minutes to thicken up. Serve with some hot dinner rolls and enjoy!
One-Pot Beef Stroganoff
Ingredients
- 1.5 lbs Ground Beef
- 1 Yellow Onion, diced
- 8 oz Baby Bella Mushrooms, chopped
- 6 Garlic Cloves, minced
- 2 10.5 oz Cans of Campbell's Cream of Mushroom with Roasted Garlic Soup
- 5 Cups Water
- 1 Cup Sour Cream
- 4 oz Cream Cheese
- 2-3 tbs Worcestershire Sauce
- 1 tbs Sauteed Onion Flavor Better than Bouillon
- 12 oz Extra Wide Egg Noodles
Seasonings
- 1 tsp each Salt and Pepper
- 1 tbs Umami Seasoning
Instructions
- Brown the ground beef with the onions and mushrooms. Once cooked, drain the grease (optional)
- Add the garlic, the salt, pepper, umami seasoning and the Worcestershire Sauce. Mix well.
- Add the Better than Bouillon and mix it in well.
- Stir in the 2 cans of soup, then stir in the egg noodles
- Add the water and stir well. Make sure all of the noodles are covered with liquid. Bring to a gentle boil, put the lid on, reduce heat to a simmer, and cook for about 6 minutes or until the noodles are al dente.
- Once they are cooked, add the cream cheese and sour cream. Stir until the cheese is melted, then let it sit for 5-10 minutes to thicken up.
Linda
Need to add “egg noodles” to your ingredients.
cwilken
Thank you so much!