$5.54 RECIPE / $1.39 SERVING
What time is it, exactly? Comfort-food-o’clock.
What greater comfort food than this One-Pot Beef and Mushroom Stroganoff? Another dinner that is “better than the box”. It’s similar to hamburger helper stroganoff in that it cooks in one pot, but it’s created from scratch.
This is a dish you’ll want to keep on hand for those times when you’re exhausted and in need of a hearty meal.
INCLUDE ALL BEEF, NONE AT ALL, OR BOTH!
To save money, I used half ground beef and half mushrooms, but you could use all mushrooms or all beef instead. Use mushroom or vegetable broth instead of beef broth if you’re making a vegetarian version with only mushrooms.
SUCCESS IN “ONE POT”
For those who find one-pot dishes challenging, here are a few pointers:
- To ensure that the components heat evenly, use heavy, thick cookware.
- To cook the noodles, the broth does not need to totally cover them, so resist the impulse to add more water or broth.
- Ensure that the liquid remains at a low simmer throughout the pasta cooking process. If the heat is turned down too low, the spaghetti will get gummy.
- Stir the pot occasionally to keep it from sticking, but not too much, or the spaghetti will break down.
- Make your own decisions. If the pasta is almost done but there is still too much liquid in the skillet, remove the lid and allow it to continue simmering. If the liquid has evaporated but the pasta has not yet become tender, add a dash of water or broth and continue to cook.
- Because every piece of cookware and range top is unique, one-pot recipes are like riding a bike. You’ll have to experiment to discover the sweet spot for the gear you’re using.
CHOOSE A GOOD BROTH
The broth gives this beef and mushroom stroganoff a lot of flavors, so choose one that’s tasty and salty enough.
I like to use Better than Bouillon to make broth for dishes since it’s incredibly tasty, I can mix up any amount I need, and the jar lasts for months in the refrigerator, so there’s no waste.
If your stroganoff remains bland after all of this, a touch of salt can really make the flavors stand out.
BEEF AND MUSHROOM STROGANOFF
- 2 cloves of garlic ($0.16)
- 2 Tbsp. butter ($0.22)
- 1/2 lb. ground beef ($2.50)
- 8 oz. mushrooms ($1.49)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 2 cups beef broth ($0.26)
- 1 Tbsp. Worcestershire sauce ($0.03)
- 1/2 tsp Dijon mustard ($0.02)
- 8 oz. wide egg noodles ($0.60)
- 1/3 cup sour cream ($0.15)
- 1 Tbsp. chopped parsley (optional) ($0.10)
- Garlic must be minced. In a large pot or skillet, combine the garlic and butter and cook for one minute, or until the garlic is tender and aromatic.
- Continue to sauté the ground meat until it is well browned.
- Slice the mushrooms while the beef browns. Toss the cut mushrooms into the pot with the beef, along with some freshly cracked pepper. Sauté until the mushrooms are tender (about five minutes).
- Add the uncooked egg noodles, beef broth, Worcestershire sauce, and Dijon mustard to the pot. To blend, whisk everything together. Although the liquid will not completely cover the noodles, this is fine.
- Cover the pot and bring the liquid to a boil over medium-high heat. When it comes to a boil, give it a good stir, cover it, and turn the heat down to low. Allow the saucepan to simmer for 7-10 minutes on low heat, stirring occasionally and replacing the lid every few minutes. The pasta should be soft and most of the liquid absorbed after 7-10 minutes.
- When the noodles are soft, mix in the sour cream until everything is thick and creamy. Taste the noodles and season with more salt or pepper if desired. Sprinkle a handful of parsley leaves over the top, roughly chopped. Serve when still heated.
NUTRITION IN BEEF AND MUSHROOM STROGANOFF
- Serving: 1.5 Cups
- Calories: 476 kcal
- Carbohydrates: 44 g
- Protein: 22 g
- Fat: 24 g
- Sodium: 614 mg
- Fiber: 3 g
BEEF AND MUSHROOM STROGANOFF – STEP-BY-STEP INSTRUCTIONS
- Begin by softening 2 garlic cloves in 2 tablespoons of butter (1-2 minutes). You can use a large saucepan or skillet as long as it’s large enough to handle all of the pasta and has a lid (the lid will be used later).
- Next, add 1/2 pound of beef and cook until well browned.
- Slice 8 oz. mushrooms while the beef browns. White button mushrooms are good, but baby Bella mushrooms are even better.
- Add the mushrooms and freshly cracked pepper once the beef has browned. Sauté until they are tender (about five minutes).
- Add 1/2 pound broad egg noodles, 2 cups beef broth, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon Dijon mustard to the skillet. To blend, whisk everything together. The soup will not completely cover the noodles, which is fine. The steam in the skillet will assist in the cooking process, and they will be tossed to ensure even cooking.
- Bring the broth to a boil in a covered skillet over medium-high heat. Once it’s boiling, give it a quick swirl to free the noodles from the bottom, then quickly replace the cover and reduce the heat to low. Allow the skillet to boiling for 7-10 minutes, stirring regularly and always reinstalling the lid, or until the noodles are cooked and only a tiny amount of thick sauce remains in the skillet.
- Finally, fold in 1/3 cup sour cream until the noodles are creamy and delicious!
- It’s time to plunge into that pan full of creamy goodness, so top the beef and mushroom stroganoff with a bit of chopped parsley for color (since stroganoff is sort of boring to look at). You can taste it at this point to check if you need more salt or pepper (depending on the salt concentration of your broth), but otherwise, it’s time to eat! And there’s only one dish to wash.