Page 71 - UMass2018_CookBook

One-Pot Easy Beef Stroganoff
Kafel Family, Foxboro, MA
“Dad is the master chef in the family. This recipe is one of the few ‘no-fail’ recipes that Mom makes. It is quick and easy, and left- overs never go to waste!” — Laurie Kafel
Preparation
1. In a large pot over medium-high heat, combine the ground beef and onion. Cook, crumbling the beef with a wooden spoon, until the meat is no longer pink. Do not drain.
2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are beginning to soften, 4 to 5 minutes. Season with salt and pepper.
3. Add the egg noodles, evaporated milk and hot water. Don’t worry if the noodles aren’t fully submerged. Bring to a boil, then reduce the heat and simmer, stirring frequently, until the noodles are cooked to the desired doneness, 7 to 8 minutes (we like al dente).
4. Remove from the heat, stir in the sour cream and serve.
Ingredients
Serves 4 to 6
1 pound ground beef (80 to 85% lean)
1 yellow onion, chopped
1 pound button mushrooms, sliced
Salt
Ground black pepper
1 pound extra-wide egg noodles
1 (12-ounce) can evaporated milk
4 1⁄2 cups hot water 1 1⁄2 cups sour cream
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