Thanks for sharing the link to my Creamy Chicken & Rice ð. My Mom and the myself, has always made it with stew meat. Any suggestions on how best to double the recipe? I also use philadelphia cheese instead of sour cream and it’s perfect. The texture of the pasta might not hold very well. It was delicious! Season with salt and pepper, then remove from the pot into a bowl and set aside. Next time I’ll just add 3 cups instead of 4. Making this right now ð After reading through the comments and having made one pot pasta dishes in the past I have tweaked the amount of stock and pasta. That would account for the extra liquid remaining and I think 16 oz would be about 3 cups of noodles. Can’t stop. Me too! Absolutely perfect and definitely not too much liquid left! Thanks so much for sharing- leftovers taste even better and disappear very quickly in my home : ), I’m going to have to try the Golden Mushroom soup! I let the mushrooms simmer in the sauce and it turned out perfectly. Sorry! Can the leftovers be frozen? I have the mushrooms, onion, garlic & beef done now I’m just waiting on hubby to get home with the broth and noodles so I can finish it! There’s only two of us, but the leftovers are delicious too. I do believe the problem is an altitude issue. Ground beef holds up well in the slow cooker and adds great flavor and protein to sauces, soups and more! I ended up adding a corn starch slurry to thicken this up. ð So glad you loved it! If the sauce is too thin or watery for your liking, then I would uncover the pan at the end and let some of the excess evaporate off. Excellent recipe! can you make a chicken version? One question: when should the mushrooms be added to the rest? Love that you recreated his favorite with ground beef and made it into a one-pot meal! It’s super creamy and filling. Smells so good ð. It would be about 3 cups of dry rotini noodles. Very good! No adjustments needed also came out creamy and wholesome. Lightened it up by using only 1/2 of the olive oil, 96% lean ground sirloin and light sour cream, We’re also watching our sodium. I haven’t tried doubling this, but I’m guessing that it would work just fine if you doubled all the ingredients. delicious. I think this needs to be supper one of these nights! It’s not worth the risk. Most recipes require the ground beef to be cooked and drained before adding the the slow cooker. I’m so glad that it turned out! Hi! Never heard of using ground meat instead until fairly recently. When browning ground beef, I prefer a medium-high temperature and a tiny bit of oil to get a nice brown on the meat. This was quite tasty and my family really liked it. ð. Sources: For details about data sources used for food storage information, please click here My greatest passion is creating in the kitchen and making deliciously comforting recipes! You stir in the sour cream after the pasta is cooked. Heat the remaining 2 tablespoons of oil in the same pot. even after the pasta had cooked, there was TONS of broth left. I used egg noodles and they turned out a bit overcooked but thats only because i didnât strictly follow the package directions for cook time. BINGO!! I doubled the recipe so we could have leftovers and it still turned out perfect. But if there is a lot, feel free to drain it. I put it in my “Keepers” folder on Pinterest. And yes – this ground beef stroganoff is the perfect one pot meal. The only thing I changed was I reduced the broth to 3 Cups and it came out just right. I’ll be adding this one as a monthly-repeat!! Then I doubled the amount of meat. Home > Recipe Collections > Best Ever Ground Beef Recipes. It did a little bit. Jump to the Equipment List. I haven’t tried, so I’m not sure. Delicious and the whole family loves it. What I would do, I freeze food in my Food Saver , it like the seal a meal..let it thaw out, then place the bag in boiling to heat up.. ð, Sorry left a couple of words out..Place the bag in boiling water to heat up.. it’s like the seal a meal. I did not measure my olive oil, but mine came out pretty oily in the end, so I would caution to pay attention and be sparing with the oil. I ended up with too much liquid, and so added some flour to thicken it up, and some Worcestershire sauce for flavor. Come join me in my kitchen! This recipe is easy and amazingly delicious. But I have had commenters let me know that they will sometimes end up with too much liquid at the end. I have been making this for YEARS… it’s a go to for quick, tasty, and filling. I tend to leave the lid off for part of the cooking time. I would recommend cutting back on the liquid to 3 cups or increasing your pasta by 2-3 oz. I put the yogurt and mushrooms in with the pasta. How to tell if cooked beef roast is bad? My boyfriend likes extra meat so we do lean ground beef and sausage. My husband went right back for seconds! I completely agree with the other reviewers who said this was too watery! I’m not sure. Sorry – just seeing your comments. I added chili powder since we like spicy food. I just made this using egg noodles instead of rotini- in doing so I decreased the broth by one cup and lowered the covered cook time to 7-10 min. Beef and pasta casseroles usually reheat and freeze well meaning cook less and eat more! I’m so glad you both loved it – and what a good friend you are!! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! Remember to always cook ground beef to a minimum temperature of 160 °F. Made this for a good friend of mine who was in need of some TLC and comfort. We left out the mushrooms and used 1 1/2 tsp of the paprika. A team of Ohio State business and meat science specialists have compiled a Meat Processing Business Tool Kit for people who are exploring the meat processing business. Can’t wait to make it again. ð I always strain my hamburger meat after cooking. Easy to make. Can I use water instead if broth? I could eat a bowl of the mushrooms alone. This is certainly one of my favorite dishes! You will need a large pan or pot, though. I cheated a little as I only had canned mushrooms. I sometimes make mine now with French onion soup combined with one can of red wine, and then enough beef bouillon to make the four cups of liquid required. I also make meatball stroganoff. It doesn’t get any better than a heaping bowl of homemade comfort food. So good and so simple! Designed as a decision making aid for people exploring investing in or expanding a meat processing facility, this online tool kit can help entrepreneurs evaluate the business and navigate business planning. So glad you like the recipe. Already making it a second time this month ð it looks so good- would live to make it vegetarian for myself! Cooked rice according to box, but boiled it a little longer than it said to, and let it simmer a little longer as well. I haven’t tried it, but I did a quick search online and found that pureed silken tofu is a good substitute for sour cream. I had promised myself that I would make him a version that he would love, not that he didn’t like the first – just that it wasn’t what he expected. Bring to a light boil then cover the pot. It does smell good!! Most of the recipes below have a mixture of beef and pasta and can easily be made well ahead of time! Wondering how I would work in straining the fat from the ground beef – what do you suggest? Texture-wise, you wouldn't be able to tell it apart from ground meat. My omnivore husband and brother scarfed it down. You don't marinate ground meat; just work the spices into it during or after grinding. So stupid question but… Should it look just like the pics? Today’s recipe is from a great new cookbook, Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast, by Urvashi Pitre. I want to make some meals ahead of time (back to work from mat leave). Bonus it was quick and easy! The cut of the pasta that you use will also affect how much liquid you need. Read More. I’m going to have to try it with butter next time now. I added a few shakes of Worcestershire sauce and used penne pasta. Hi – you definitely could just use the fat from the beef, but you’d have to cook the beef first, then transfer it to another pan before continuing on with the recipe. Thanks for the versatile recipe. I have two sons (12 & 13) and a bonus one (15) who once told me heâd like to have this beef stroganoff as the meal served at his future wedding. ð. I’m glad you love it and have found the best way to make it work for you! Yay! I’m so glad that you were able to make it work well for you!! Thanks for a delicious and versatile recipe! I generally don’t crave or miss meat, nor do I cook much with “fake” meat, but the pictures looked so yummy, I just had to try. My sous chef (aka, my mom) agreed that our best veggie burger tastes just like a blended ground chicken and beef burger. I was hesitant to use the 4 cups of broth because of the comments but I did and it was the perfect amount. I now have to make it dairy free and gluten free do to fining out my daughter and I are allergic. 10 min prep or less! This recipe was originally posted March of 2015. Or double the pasta! We are now in the season of needing fast, easy meals as the holiday season gears up, and this is always one of my go-tos. I used greek yogurt instead of sour cream because it’s what I had on hand and used less beef broth to cover the pasta well. Maybe you want something lower carb, but still full of flavor. I can’t wait to buy criminis next trip to town. I would guess that the noodles would get too mushy after too much time in the slow cooker. Excellent recipe. We drain it really well. Yours looks perfect ð, I’m a big fan of stroganoff and I love love that you turned it into a one-pot pasta dish. Keywords: ground beef, stroganoff, one pot. It would take an extra step, but you definitely could do that. But it surprises me how much I still learn about him, even after all of this time. Trying this recipe tonight. Yeah, I cut the broth down to 3 C. and it was just right. How to brown ground beef for use in recipes from tacos to casseroles! I made this for dinner tonight. i tried to get it to thicken by cooking it longer, but then the pasta just turned to mush. Ground beef is such an easy protein to add to recipes so let your imagination guide you! Really delicious and easy dish! Sour cream is the ingredient that makes it stroganoff. Will definitely make this again:). Just made a batch for me and my father. All of these are family favorites time and again. Everything was done in the one pot with wide noodles. I have updated the recipe. ð. It has become a family favorite over the years – one my husband asks for regularly. I used a lot of broth because my noodles werenât covered enough, but now I have it simmering like the recipe says and keep stirring. My husband and I have been married for almost 10 years now. Then the sour cream. This was delicious. Jump to the Recipe Instructions. Get with it. Made it last night and wanted to lick the pot clean! I should have thickened it with cornstarch, but was too lazy. The best part is you can usually toss in whatever you want… onions, garlic, veggies. I used a mix of mushrooms and some dried shiitake ones too. I am below sea level (and I suspect those who have had similar problems are also at a low altitude). The third time I used smoked paprika and it was a huge hit! Soups are great meals for families. I used frozen onions, and canned mushrooms. Preheat oven to 350 degrees F. Brown the ground beef and onion in a skillet over medium-high heat; drain off any excess grease. Even tho it might’ve been common sense to drain (which I did like half) I didn’t drain it all hoping the sour cream thickened it.. Initially, my husband was unimpressed but I think it’s because I just skipped mushrooms all together. 6 minutes on high pressure (rice setting on my Power Cooker Xl) was just right. I’m the only one who eats them in my house. This was delicious. Recipe also had excess liquid. So I got really excited when I went to make him a beef stroganoff recipe, only to find out that while the recipe I used had cubed chunks of beef, he had only ever had stroganoff with ground beef. Not bad, but kinda bland. This is the same recipe I’ve been using for 56 years, one my father taught me to make when I was eight years old. Will it hold well? I made this tonight! Don't stir too much, cooking the beef without stirring allows it to actually 'brown' which adds great flavor! Sharing of this recipe is both encouraged and appreciated. It was not creamy at all and there was too much broth for my taste. I loved this so much I made it for my boyfriend and mom theyâre my biggest supporters in my cooking dreams. Maybe add some cooking Sherry next time. But thatâs okay, no take backs on compliments and we wonât let him plan the wedding menu. I’ve made it a few times now and I always have to ask him to go do me a “favor” when it comes time to add the sour cream in. Turned out awesome! Try making this Korean Ground Beef into lettuce wraps. Apart from adding flavour, it gives a lovely fleck of colour through it. Regardless of the preparation method, cook ground beef to a minimum temperature of 160 °F to destroy harmful bacteria. The mushrooms do bring in a lot of flavor, though! Subscribe to email updates for new recipes delivered to your inbox! This is an acceptable guy mesl. I tend to pair beef with a tomato base most often and either spoon it on top or mix it all in and bake with cheese of course! I hope it all worked out for you! This was delicious. Thanks so much. Can this recipe be converted to use a crock pot? I won’t be surprised if we are still learning things about each other after our 50th anniversary. (Then drain off the fat before adding the paprika, broth and noodles). Making this tonight….couldn’t find crimini mushrooms at either grocery store I went to, so using baby bellas. This recipe was perfect and absolutely delish! I use tortiglioni pasta and the mixture gets into each tube which is lovely. I actually have 2 dishes to clean up!! I use butter instead of oil and smoked paprika. I’ve never used crimini mushrooms before (I always use white) but they really add an extra layer of delicious, earthy awesomness. He would seriously not eat it if he knew it was in there, but what he doesn’t know won’t hurt him! And the sour cream that you add at the end should turn it into the sauce – no flour needed! Thank you! Just made this tonight and my husband and son loved it. This dish was awesome! I use potato flakes when I make a gravy instead of flour…..Works great!! It came out AMAZING. Can’t wait to taste it! I haven’t tried freezing it, so unfortunately I’m not sure how it would turn out frozen. I did not have any mushrooms but I still wanted to make this for dinner last night. This looks delicious AND easy! Most of the broth should get absorbed and anything that is left over will form a sauce. Cook over medium-high heat breaking up meat stirring only occasionally. I’m sure your husband loved this! Making this tonight with these changes: no mushrooms, using ground Wagyu (75/25) so no extra fat necessary, double the onions and garlic, smoked paprika, more sour cream, and lots of fresh-chopped parsley. One of my all-time FAVORITE comfort foods!! This recipe was just ok. Definitely need to drain the grease after cooking beef. Thank you for the simple and delicious recipe. We love this easy weeknight dish. If you’re going to keep it longer than that, freeze it! I’m sure adding them at the end works fine. Two things i did different were that i only had mini portobellos on hand and used them and it turned out good, also i did drain the hamburger although it does not say to. My kids loved it and are making it for their kids today. It probably takes a total of 20 min. Won’t stop. I really do appreciate the one-pot aspect of it, and now I’ve got leftovers for the next couple of nights! I’m also a brocolli fan so I steam some and add it to the end dish with the mushrooms. Would I drain the ground beef grease after browning the meat or leave it? Any suggestions on where I may have gone wrong in the recipe? Thank you for the recipe! The final dish is super flavorful and comforting – just like beef stroganoff should be. 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