Just one pan, six ingredients, and 30 minutes and you've got a delicious and nutritious dinner on the table!
School started for my youngest son last week and the madness has begun! Since he plays football and has practice every day, I really need to make use of my time in the kitchen. By the time he gets home he is starving and isn't in the mood for me to make a complex, time intensive dinner. I can save those for the weekends!
I've always loved Beef Stroganoff, but my standard recipe for years has been in the slow cooker. I love my slow cooker and of course it's perfect for busy weeknights, but I wanted to come up with a lighter version of stroganoff that could be made in 30 minutes or less. And I did it!
There is no need to cook the noodles separately in this dish, everything cooks in one pan. And to be sure I had tender meat, I used lean ground beef rather than a steak or stew meat. The dish came out perfectly! Only six ingredients, one pan, and it was done in just under 30 minutes. This has easily become one of my new favorite weeknight meals, and I hope it will be yours too!
One Pan Easy Beef Stroganoff
Recipe written by The Chef Next Door
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1 lb. lean ground beef
1/2 cup chopped onion
14.5 oz reduced-sodium beef broth
8 oz fresh mushrooms, roughly chopped
4 cups small egg noodles, uncooked
8 oz light sour cream
Salt and pepper
In a large high sided skillet, sprinkle the beef and onions with salt and pepper and cook until the beef is browned, stirring frequently. (If needed, drain off any grease from beef. Since I used very lean beef, I did not need to do this.)
Add the broth, mushrooms and noodles to the pan, sprinkle with a little more salt and pepper, and stir. Bring the mixture to a boil, then lower the heat to a simmer and cover. Continue to cook for 15 minutes, stirring occasionally, until the noodles are tender.
Stir in the sour cream and cook an additional 5 minutes to heat everything through. Taste for seasoning and add any additional salt if pepper if needed.