What time is it? Comfort-food-o’clock. What could be better than a creamy, rich pasta dish like this? One Pot of Beef & Mushroom Stroganoff to bring you comfort? Another “better-than-the-box” meal. This home-made is cooked in one pot just like the hamburger helper stroganoff. This recipe is perfect for nights when you are tired and want a comforting meal.
Use all beef, no beef, or both!
To stretch my budget, I used half beef and half mushrooms. You could use all beef or all mushrooms if you like. Use mushroom or vegetable stock instead of beef broth if you make a version of all mushrooms.
Succeed with “One Pot” Recipes: Tips and Tricks
Here are some tips for those who need help with one-pot recipes.
To ensure that ingredients are heated evenly, use heavy cookware.
If you add more water or broth, the noodles will not cook.
The liquid should simmer throughout the cooking process. The pasta will become gummy if the heat is set too low.
Stir occasionally to avoid sticking but do not stir too much, or you risk breaking the pasta.
Use your judgment. Let it simmer with the lid removed if your pasta is almost cooked but there’s still too much liquid in the pan. If your pasta still isn’t tender after the liquid evaporates, add more water or broth to continue simmering.
Each piece of cookware is unique, and so are the range tops. So one-pot recipes can be compared to riding a bicycle. Experimenting and finding out what works best for your equipment is essential.
Use Good BROth
This beef and mushroom stew is an excellent example of how a good broth can make a dish taste unforgettable. Better Than Bouillon is my favorite broth to use for recipes. It’s flavorful, can make any amount, and stays fresh in the fridge for months. A pinch more salt will help bring out the flavors in your stroganoff if it is still bland.
Ingredients
Buy two cloves of garlic for $0.16
2 Tbsp Butter ($0.22)
1/2 lb. Ground beef (2.5 dollars)
8 oz. Mushrooms ($1.49)
1/8 tsp Black pepper freshly cracked ($0.01)
2 cups beef broth (0.26)
1 Tbsp Worcestershire sauce ($0.03)
1/2 tsp Dijon mustard ($0.02)
Eight oz. wide egg noodles ($0.60)
1/3 cup sour cream ($0.15)
Parsley, chopped (optional), 1 Tbsp ($0.10)
Instructions
Garlic should be minced. Sauté the garlic in a large skillet or pot with butter over medium heat for approximately one minute or until it is fragrant and soft.
Continue to cook the beef until it has browned.
Slice the mushrooms while the beef browns. Add the sliced mushrooms, freshly cracked pepper, and beef into the pot. Continue sautéing until the mushrooms become soft (about 5 minutes).
Stir together the egg noodles, beef broth, Dijon mustard, and Worcestershire sauce. Stir well to combine. It’s okay if the liquid does not entirely cover the noodles.
Put the lid on the pot, and let the liquid come to a rolling boil over medium heat. Once it has boiled, stir the pot, replace the cover, and turn the heat down to low. Stir occasionally and replace the lid every few minutes. Allow the pot to simmer for 7-10 minutes on low heat. After 7-10 mins, the pasta should be soft and the liquid absorbed.
Add the sour cream and fold into the noodles once they are soft. Taste the noodles and season with extra salt or pepper if necessary. Sprinkle a handful of chopped parsley on top. Serve immediately.
