JBug's Kitchen Antics: One Pot Noodleburger Stroganoff

05/16/2014

One Pot Noodleburger Stroganoff

Although ground beef is a King's ransom these days, if and when you manage to find it on sale, stretch it out and feed a crowd with this quick and easy one pot wonder.

Loaded with all the things that normally go into a traditional stroganoff including mushrooms, onion, and sour cream, this one's beefed up even more with the addition of dry marsala wine and nice chunky egg noodles are included in the pot too.

It tastes pretty gourmet and is sure to please even the pickiest eaters in the family. Good thing we don't have any of those around here - heck in our house anything with booze in it is automatically gourmet.

One Pot Hamburger Noodle Stroganoff from JBug’s Kitchen Antics adapted from chow.com

1 tablespoons vegetable oil

8 ounces sliced mushrooms

2 tablespoons unsalted butter

1 large onion, diced

4 cloves garlic, minced

1 pound ground beef

3 tablespoons all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1/2 cup dry marsala wine (or sherry or red wine)

1 can beef consommé

1 package dried onion soup mix

2-1/2 cups water

1/4 cup ketchup

Salt and coarse ground black pepper

8 ounces egg noodles

3/4 cup sour cream

Chopped fresh parsley

Heat oil in a large Dutch oven over medium high heat. Add mushrooms, season with salt and pepper and cook until browned. Remove from pot and set aside. Add butter to pot and when melted add onions and garlic. Cook until vegetables are softened, then crumble in ground beef and cook stirring often until beef is no longer pink. Stir in flour, paprika, garlic powder and Worcestershire sauce. Cook for approximately 2 minutes, stirring up browned bits from bottom of the pot. Add wine and stir pot until the wine has evaporated. Add consommé, dry onion soup mix, water and ketchup. Bring to a boil and add noodles. Reduce heat to a simmer and cook uncovered for 7 to 8 minutes or until noodles are soft. Remove from heat and taste for seasoning, adding salt and pepper as needed. Stir in sour cream and fresh parsley. Allow mixture to sit for 5 minutes so noodles absorb liquid. Serves 4 to 6.

May 16, 2014 11:24:24 AM | Beef, Casseroles, Easy on the Cook, Pasta