One-Pot Creamy Beef Stroganoff

By ldelmas

Ingredients

• 1 1 80%) lb lean (at least 80%) ground beef
• 2 2 2 packages (8 oz each) sliced button mushrooms
• 1 1 1 can (12 oz) evaporated milk
• 1 1 1 lb uncooked medium egg noodles
• 1 1 1 container (12 oz) chive and onion sour cream

Details

Servings 1
Cooking time 25mins
Adapted from pillsbury.com

Preparation

Step 1

In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.

Add mushrooms and salt to taste. Cook about 5 minutes or until browned.

Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.

In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.

Add mushrooms and salt to taste. Cook about 5 minutes or until browned.

Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.

Don't have a nonstick Dutch oven? A regular Dutch oven would work but might require more attentive stirring.