One-Pot Beef Stroganoff

There are more times than I can count when I go to the supermarket, buy ground meat to make ‘something new’, and then end up just making meatballs… again. I make a lot of meatballs – asian meatballs, veggie turkey meatballs, cranberry, grapefruit meatballs, sweet & sour meatballs, slow cooker beef meatballs, turkey meatballs, honey hot sauce meatballs, turkey meatball soup…. for real, a lot of meatball recipes! Yes, you can make meatloaf from ground beef too (and I have), but I don’t love meatloaf.

So this week, when I found myself with yet another package of ground meat, I wanted to try something other than meatballs. After doing a little digging, I decided to make beef stroganoff with it. Typically, you use some kind of stew meat (like I did here) when you make it. But, I made it tonight with ground meat and I’m probably going to make it this way from now on.

It’s seriously so much easier, less work, cooks faster and tastes so good! It’s also less expensive too. I bet you’ll like it too! Let me know in the comments below!

One-Pot Beef Stroganoff

Servings: 4
Time: 30 minutes
Difficulty: easy
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Ingredients

2 tablespoons butter
2 cloves garlic, minced
1lb. ground beef
8 oz. fresh button mushrooms, sliced
Freshly cracked pepper
2 tablespoons all-purpose flour
2 cups beef broth
8 oz. wide egg noodles
1/3 cup sour cream
handful fresh parsley for garnish

Directions

In a large skillet, add the garlic and butter and sauté over medium heat for about one minute, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.
Add the sliced mushrooms and some freshly cracked pepper to the pot. Continue to sauté until the mushrooms are soft (about five minutes).
Add the flour and sauté for about two minutes more.
Add the beef broth to the pot and stir to dissolve the flour off of the bottom.
Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer for about 7-10 minutes, stirring the noodles and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed. Once the noodles are tender, stir in the sour cream. Roughly chop a handful of parsley leaves and sprinkle over top. Enjoy!