Classic Beef Stroganoff
- 1 tsp Extra Virgin Olive Oil
- 1 Yellow Onion diced, (about 125 grams)
- 2 cloves Fresh Garlic diced, (about 10 grams)
- 2 cups White Mushrooms sliced, (about 175 grams, or 1 pint container)
- 25 oz Ground Beef 85% Leans
- 1 tbsp All-Purpose Flour
- 3 cups Creamy Mushroom Soup low sodium, (about 24 oz)
- 6 cups Wide Egg Noodles (about 230 grams)
- ½ tsp Black Pepper
- ¼ tsp Red Pepper Flake
- ⅛ tsp Sea Salt
- 2 stalks Scallions optional, sliced, (about 20 grams, or ⅛ cup)
- ¼ cup Microgreens optional, (about 10 grams
- Heat a large deep saute pan with lid to medium heat. Once the pan is hot add the oil, onions, garlic, and mushrooms to the pan, cooking for 3-5 minutes to soften. Stirring every 30 seconds or so.
- Then add the ground beef to the pan. Using a heavy spatula break up the ground beef into smaller chunks, about the size of marbles. Cook the beef for 7-10 stirring often to prevent burning.
- Once the beef has browned and looks almost cooked through, but might still have some pink you will want to remove most of the excess liquid (fat juice). To do this you can either strain the meat and mushrooms using a strainer or if there is not much in your pan you can use paper towel to dab away most of the liquid. However, you will want to reserve about 1 tablespoon to make a rue.
- Next push the meat and mushrooms to the side, allowing any additional liquid to pool into the middle of the pan. Now add the flour into the liquid. Combine the flour and liquid together until the flour has turned into a soft paste.
- Then add the cream of mushroom soup and uncooked noodles to the pan. Stir everything and using your spatula spread the burger, mushroom, noodle mixture out into an even layer. Sort of pushing the noodles into the sauce. Cover with a lid, turn the heat down to medium-low and cook for 10 minutes. Stir halfway thru.
- After 10 minutes season with salt, pepper, and red pepper flake, and give another stir. Check on your noodles, they should be done by now, but if not cover with the lid and cook for another minute or 2.
- Serve garnishing with a little sliced scallions and micro greens. (The garnish is optional, but is great for presentation if you are feeding friends or family)
When I was a kid I used to crave Hamburger Helper. I love my mother however, she was never the best cook growing up. But for some reason, she could make a mean hamburger helper! Whenever I make my homemade One Pot Beef Stroganoff Recipe I think of her, thankful for all the meals we shared together…good or bad! LOL.
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
The fat In this recipe comes from the ground beef. In this recipe I am using 85% lean beef but you could reduce the fat by choosing. a leaner ground beef.
Pasta, easily adjust the amount of pasta to adjust the amount of carbs.
The beef In this recipe Is what provides the majority of the protein making It very easy to adjsut.
Yes. This recipe can be meal prepped. In the fridge this recipe will last up to 6 days.
Yes. This Is an outstanding freezer friendly recipe! It reheats so well after being defrosted.