It’s turkey hunting season in Vermont.
For those of you who don’t have a hunting obsessed significant other I will explain that this means I will be pretty much on my own for the next couple weekends since I don’t find getting up at 3:30am on the weekends all that much fun, especially if it means my old lady behind needs to be in bed by about 7pm.
He can go do his thing and I will gladly take the time alone to have chick dates and adult play time, which usually includes paint, and wine, or big ol’ novels and wine, or jewelry making and wine. Do get where I am going with this? I cherish my alone time right now, don’t worry by the time this season is over I will be begging for some attention, because like any girl I can’t stay happy forever.
Usually when I’m on my own I like to get fancy and make all of the food that Chuck is none too fond of, but after a while even that gets old, and I’m just looking for the quickest thing to shove in my face so I can get back to whatever I am doing. Enter the one pan meal. I love these things lately and have been experimenting with all kinds of awesome single pan dishes (eg. Spinach artichoke pasta, Sausage & Tomato Ruggout).
This one I decided to try mainly because I had fresh mushrooms
sitting in the fridge and super lean ground beef was on super sale at the grocery store. It came out really good. Like really, really good. I think that there is something to be said about imparting a little extra flavor into the noodles when they are cooked with broth, herbs, and other ingredients.
Now I want some ideas. I’m really in love with this idea and really want to come up with a few more one pat meals. I would super love to hear your ideas, or anything that you would like to see turned into a one pot wonder. Please, Please and Please!
One Pot Ground Beef Stroganoff
Prep time:
Cook time:
Total time:
Serves: 1 Serving
Ingredients
- ¼ lb lean ground beef
- 1 small onion, chopped
- 1 cup cremini mushrooms, chopped
- 1 tsp pepper
- 1 cup egg noodles
- 1 ½ cups beef broth
- 1/3 cup sour cream
- 1 tbsp parsley
Instructions
- In a large thick bottomed sauce pan add olive oil and cook the ground beef over medium high heat until browned.
- Add onion, mushrooms and pepper and cook until the onions become translucent and the mushrooms have released their liquid.
- Add the egg noodles and broth, mixing well to combine. Cover and cook for 20-25 minutes or until the noodles are tender.
- Remove from heat and stir in the sour cream.
- Serve immediately topped with parsley.
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