My love for one pot meals runs deep!
I love the delicious flavors that develop from cooking everything together, and even more, I love the fact that you only have to wash one pot when the meal is over 😉
Last week I was really craving mushrooms, and I had a pound of ground beef in the fridge, so I thought, what if I make a creamy mushroom beef pasta dish, basically beef stroganoff!
I combined the homemade version of cream of mushroom soup that I made for my Mushroom Brussels Sprout Casserole, (don’t worry, it’s super easy and way tastier than the stuff in the can!) with the ground beef and pasta in one pot, and this last minute recipe I decided to whip up, totally became one of my new favorites!
My boyfriend Kurt and I finished off the entire pan, using a baguette to literally get every last bit of sauce out of the pan, it was THAT GOOD!
I seriously get so giddy with excitement when a new recipe that is so easy is also so tasty! This is definitely going in the quick & easy dinner recipe monthly line-up!
- 2 tbsp butter
- 8 oz baby bella or crimini mushrooms (sliced)
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 lb ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 cups beef broth
- 1 cup half-and-half
- 2 cups macaroni or cavatappi noodles
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- 2 tbsp fresh parsley (chopped)
Add the butter to a large pan over medium high heat. Once melted, add the mushrooms and onion.
Saute 5-6 minutes, then add the garlic and saute for an additional minute.
Add the ground beef and cook through, 6-8 minutes.
Drain any grease from the beef, then add the salt, pepper and paprika to the pan.
Pour the beef broth and half-and-half into the pan, then add the noodles.
Stir everything to combine. Reduce the heat to low, cover and cook for 20-25 minutes.
Remove the lid and stir in the sour cream.
Top with the parmesan cheese and serve.
Seriously, so simple and scrumptious!