Recipe of the Day: Stroganoff made in 1 pot

ONE-POT CREAMY BEEF STROGANOFF

1 pound lean (at least 80 percent) ground beef

2 packages (8 ounces each) sliced button mushrooms

1 can (12 ounces) evaporated milk

1 pound uncooked medium egg noodles

1 container (12 ounces) chive and onion sour cream

In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.

Add mushrooms and salt to taste. Cook about 5 minutes or until browned.

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. Serves 10.

Tips: Medium egg noodles vary widely by brand. Opt for smaller noodles for this recipe.

Don't have a nonstick Dutch oven? A regular Dutch oven would work, but might require more attentive stirring.

Pillsbury

This story was originally published April 25, 2016 at 3:38 AM.