The luscious sauce of sauteed mushrooms and sour cream is ready in half.
One-Pot Ground Beef Stroganoff
We know and love this recipe with egg noodles, however beef stroganoff was traditionally served with potatoes, and across the world has also been known to pair with rice.
Recipe Summary One-Pot Ground Beef Stroganoff
My family loved the boxed version of this ground beef stroganoff, but we have done away with processed foods. I created this out of necessity, and they don't miss the box at all! It's creamy and delicious!Ingredients | Beef Stroganoff With Rice
1 pound ground beef
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¾ cups milk
1 ¼ cups beef stock
1 (8 ounce) package egg noodles
½ cup sour cream
¼ cup freshly grated Parmesan cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.
Info | Beef Stroganoff With Rice
prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
