One-Pot Beef Stroganoff
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!
In a large pan or dutch oven, brown 1 lb of ground beef with 5-6 minced garlic cloves, a diced onion, and 8 oz. of roughly chopped fresh mushrooms.
Season it with salt, pepper, garlic powder, onion powder, Umami seasoning, Dijon mustard and Worcestershire sauce. Then stir in one can of Cream of Mushroom with Roasted Garlic. (Or you can just use regular cream of mushroom.)
Now stir in 12 oz of wide egg noodles and 5 cups of beef broth. Mix well and let it come to a boil. Put the lid on, reduce the heat to a simmer and cook until the noodles are tender. You will want to stir it occasionally to make sure the noodles don’t stick.
Once they are finished, add half of a block of cream cheese and a 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 freshly grated parmesan on top and some freshly chopped parsley for garnish if desired!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One-Pot Beef Stroganoff
Ingredients
- 1 lbs Ground Beef
- 1 Yellow Onion, diced
- 8 oz Baby Bella Mushrooms, chopped
- 5-6 Garlic Cloves, minced
- 1 tsp Each Garlic Powder, Onion Powder, Umami Seasoning if you can't find the Umami seasoning just leave it out
- 1 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1/8 tsp each Salt and Pepper
- 1 10.5 oz Cans of Campbell's Cream of Mushroom with Roasted Garlic Soup
- 12 oz Amish Wide Egg Noodles
- 5 Cups Beef Broth
- 1 Cup Sour Cream
- 4 oz Cream Cheese
- 1 tbsp Chopped Fresh Parsley optional for garnish
- Grated Parmesan for serving
Instructions
- In a large pot, brown the ground beef with the onions, garlic and mushrooms.
- Add the garlic powder, onion powder, salt, pepper, umami seasoning, Dijon Mustard and the Worcestershire Sauce. Mix well.
- Stir in the can of mushroom soup, then stir in the egg noodles and beef broth. Mix 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 15-18 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.
- Season with more salt and pepper if needed.
- Garnish with chopped parsley and top with fresh grated parmesan for serving.
Need to add “egg noodles” to your ingredients.
Thank you so much!
Loved this recipe! Made slight adjustments for on hand ingredients. But the taste was superior to anything in the box. Love your simple comforting recipes.
Thank you Angela! I am so happy that you enjoyed the recipe!