One-Pot Creamy Beef Stroganoff

Ingredients

• 1 lb ground beef (at least 80% lean)
• 8 oz button mushrooms (sliced)
• 0.5 cup onion (chopped)
• 0.5 tsp salt
• 32 oz Progresso™ beef flavored broth (1 carton)
• 12 oz evaporated milk (1 can)
• 12 oz medium egg noodles (uncooked, about 7 cups)
• 8 oz sour cream (1 container)

Steps

1. 1

   In a 5-quart Dutch oven, add the ground beef, sliced mushrooms, chopped onion, and salt.

2. 2

   Cook the mixture over medium-high heat for 9 to 11 minutes, stirring frequently, until the beef is brown and the vegetables are tender. Do not drain the fat.

3. 3

   Stir in the beef broth, evaporated milk, and uncooked egg noodles. Note that the noodles will not be completely covered by liquid at first.

4. 4

   Heat the mixture to boiling over high heat.

5. 5

   Once boiling, reduce the heat and simmer uncovered for 7 to 8 minutes, stirring frequently, just until the noodles are tender and most of the liquid has been absorbed.

6. 6

   Remove the Dutch oven from the heat. Do not drain any remaining liquid.

7. 7

   Stir in the sour cream until well combined and creamy.

Notes

The evaporated milk is a key ingredient that cooks with the noodles to create a thick, creamy sauce without needing a separate roux or draining the beef. Serving size is approximately 1 1/4 cups.

Nutrition per serving

• main
• one-pot
• beef
• pasta
• dinner
• quick
• comfort food