Beef Stroganoff made completely from scratch in ONE POT in under 30 minutes. And it tastes 10,000 times better than packaged ones!
I have to admit that during my college years, Burger helper saved my life.
All I had to do was buy a pound of ground beef. That's all.
And then I was able to cook a “homemade” meal. Obviously from a box.
It was cheap, fast and easy.
But guess what? This creamy version of homemade mushroom stroganoff is also cheap, easy and quick.
And it's also made completely, 100% from scratch. In a to separate pan in 30 minutes or less.
Even the pasta is cooked directly in the pot!
It's a win-win situation.
- 1 table spoon olive oil
- 1 pound Ground beef
- Kosher salt and freshly ground black pepper, taste
- 1 pound cremini mushrooms, finely sliced
- 1 table spoon tomato paste
- 1 table spoon All purpose flour
- 3 cups beef soup
- 8 ounces wide egg noodles
- ¼ cup sour cream*
- 1 teaspoon Dijon mustard
- 2 spoons chopped fresh parsley leaves
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until the meat is browned, about 3 to 5 minutes, making sure to crumble it as it cooks; Season with salt and pepper to taste. Drain excess fat.
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Stir in the mushrooms and cook, stirring occasionally, until tender and golden, about 3 to 4 minutes. Stir in tomato paste until lightly browned, about 1 minute. Stir in flour until lightly browned, about 1 minute.
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Stir in the beef broth and egg noodles. Bring to the boil; cover, reduce heat, and simmer until noodles are cooked through, about 10 to 12 minutes.
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Stir in the sour cream and Dijon mustard until well combined.
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Serve immediately, garnished with parsley, if desired.
*You can replace it with plain Greek yogurt.
