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
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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.