One-Pot Creamy Beef Stroganoff
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  • 1 lb lean (at least 80%) ground beef
  • 12 packages (8 oz each) sliced button mushrooms
  • 11 can (12 oz) evaporated milk
  • 11 lb uncooked medium egg noodles
  • 11 container (12 oz) chive and onion sour cream1 In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.
  • 12 Add mushrooms and salt to taste. Cook about 5 minutes or until browned.
  • 13 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.



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