One-Skillet Hamburger Stroganoff
Comfort food doesn’t get any easier than this one-skillet hamburger stroganoff. Use hamburger to quickly feed your hungry crowd. Comforting egg noodles cook right in the creamy mushroom sauce making after dinner clean up a cinch!
- Yield: About 4-6 Servings 1x
Ingredients
1 pound ground beef
1 T. extra virgin olive oil
3–4 oz. cans sliced mushrooms and pieces, drained
1/2 tsp. paprika
1 small onion (about 1/2 cup), diced
3 cloves garlic, minced
1 T. tomato paste*
1–15 oz. can beef stock (about 1–3/4 cup)
1 T. Worchestershire sauce
1 c. water
3 c. dried egg noodles
2 oz. cream cheese, at room temperature
1/2 c. sour cream
1–3 T. heavy cream (if needed)
2–4 T. fresh chives and parsley, chopped
Instructions
Over medium-high temps, heat a large nonstick skillet and add the ground beef. Season with salt and black pepper. (Don’t eat raw hamburger.). Cook beef until it’s crumbly and no pink remains, about 5-7 minutes. Transfer beef to a bowl, leaving any grease in the pan. Turn heat down to medium and add olive oil to the pan.
Add the mushrooms, paprika, and onion. Cook until onion is lightly brown and softened, about 10 minutes. Stir in minced garlic and tomato paste. Cook until paste evenly coats the vegetables and is lightly browned, about 2-3 minutes.
Stir in beef stock, Worchestershire sauce and water. Bring to a boil. Stir in egg noodles until evenly mixed. Cover skillet and cook noodles according to the package directions, about 9-11 minutes.
When noodles are al dente, uncover the skillet. Stir in hamburger, cream cheese and sour cream until well combined and sauce is creamy. (If needed, add heavy cream to thicken the sauce.). Garnish with chopped chives and parsley.
Notes
*Tomato paste is typically bought in 6 ounce cans. For most recipes, only a tablespoon or two of tomato paste is used. To save any extra tomato paste, try this: lay a sheet of plastic wrap on a flat surface. Portion leftover tomato paste into tablespoon dollops spaced about 2-inches apart down the center of the plastic wrap. Roll the plastic wrap lengthwise with the tomato paste in the center. Twist the plastic wrap between the paste dollops. Freeze. When needed, cut off portions to use.
Find it online: https://gloveboxeats.com/?p=10764