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Creamy One-Pot Beef Stroganoff

This beef stroganoff recipe is basically magic. Just five ingredients, and completely ready to serve in 25 minutes! If the addition of evaporated milk has you doubting this recipe, never fear—it cooks with the noodles to create an unbelievably creamy sauce, all in one pot. And talk about easy—you don’t even need to drain the beef. Just keep adding ingredients and let them simmer together into a satisfying stroganoff that’s the very definition of comfort food.

Course: Main Course, Pasta

Keyword: beef

Servings:

Author: Pillsbury

Ingredients

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

Instructions

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.