Easy One Pot Beef & Mushroom Stroganoff

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy one pot beef & mushroom stroganoff. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Easy One Pot Beef & Mushroom Stroganoff is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Easy One Pot Beef & Mushroom Stroganoff is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have easy one pot beef & mushroom stroganoff using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Easy One Pot Beef & Mushroom Stroganoff:
  1. Get 1⁄2 lb ground beef
  2. Take 4 oz mushrooms, chopped (I use white button or baby portabello)
  3. Make ready 1⁄4 tsp dried thyme
  4. Take 1⁄4 tsp garlic powder
  5. Make ready 1⁄2 tsp onion powder
  6. Get 1⁄2 tsp salt
  7. Take 1 can cream of mushroom soup
  8. Take 1 1⁄2 cup milk
  9. Prepare 1 1⁄2 cup low sodium beef broth
  10. Take 8 oz egg noodles - uncooked
  11. Make ready 1⁄3 cup sour cream
  12. Take to taste additional salt, and pepper,

Beef & Pepper Skillet I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky. Heat the olive oil in a large Dutch oven or pot over medium heat. Heat oil in a Dutch oven over medium-high.

Steps to make Easy One Pot Beef & Mushroom Stroganoff:
  1. In a large, deep sided sautee pan over medium heat begin browning ground beef, chopping up to crumble. When beef is about half done add mushrooms, thyme, garlic powder, onion powder and salt. Continue cooking, stirring frequently until beef is cooked through.
  2. Turn heat up to med-high. Add soup, milk and beef broth. Stir to combine. Add egg noodles and stir to coat. Bring to a boil. Reduce heat to med-low, cover, with lid tilted to vent slightly. Simmer 10-12 minutes or until noodles are tender and sauce has absorbed by about half.
  3. Turn heat down to low and stir in sour cream until combined. Taste and add salt and pepper if desired. Let sit uncovered 5 minutes to thicken. Enjoy.
  4. Note: If sauce seems too soupy before adding sour cream turn up to med and simmer vigorously uncovered for a couple more minutes to reduce. Then follow steps above.

Heat the olive oil in a large Dutch oven or pot over medium heat. Heat oil in a Dutch oven over medium-high. In darkest winter, not only is this version better than having no boeuf Bourguignon at all but it also more than holds its own against the real thing. Saute beef until brown on all sides. Add wine, tomato paste, oregano, thyme, parsley, salt, pepper, paprika and mix everything together.

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