I just posted one of my favorite quick ‘n easy One Pot Wonders on my Facebook Page.
Have you joined One Pot Wonders Yet? If not…here is the link…
I am having a great giveaway this Sunday, so it’s not too late to join. I am giving away this Cuisinart Cast Iron 3-quart Cookpot in my fave color – RED! 🙂
In the meantime, here is my recipe…
Beef and Portobello Stroganoff Bake
Here’s What You Will Need:
2 Tbs Olive Oil – 1 Large Onion, chopped – 2 stalks celery, chopped
1 pound 90% lean ground beef – 1/4 tsp salt – 1/4 tsp pepper
2 cloves garlic, finely chopped – 1/2 tsp dried marjoram
12 oz portobello mushroom caps, sliced
1/4 cup dry white wine – 1 Tsp cornstarch
1 can (14oz) no-salt-added Beef Broth
12 oz farfalle pasta or egg noodles
1/4 cup reduced fat sour cream
1/2 cup reduced fat parmesan cheese
Chopped, fresh parsley, for garnish
(opt) 1/4-1/2 cup bread crumbs
Here’s What You Do:
- 1) Preheat oven to 400 degrees F. Bring a large saucepan, filled 2/3 full with salted water to a rolling boil.
- 2) In a large ovenproof skillet, heat 1 tablespoon oil on medium-high on the stovetop. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to plate covered with paper towels to drain.
- Drain all but 3 teaspoons of meat grease from skillet.
- 3) To meat drippings, add garlic and marjoram. Cook about 15-20 seconds. Then add mushrooms. Cook 4 minutes or until tender, stirring frequently. Add wine, heat until mixture comes to a boil, and cook 2 minutes,
- stirring to prevent burning.
- 4) In small bowl, whisk together cornstarch and 1 tablespoon beef broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally.
- 5) Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to pot with meat mixture.
- 6) Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into skillet and cook 1 minute or until creamy, stirring.
- 7) Add drained noodles. Gently stir to coat all noodles. Sprinkle top with parmesan cheese and parsley. (*see optional toping below) Bake 18 to 20 minutes.
Optional: I like to create a “crunchy” topping. To do this, prior to baking, sprinkle about a 1/4 cup bread crumbs, then add the parmesan cheese followed by a good drizzle of about 1 Tablespoon olive oil. Then garnish with your parsley. Just before pulling from the oven, turn on your Broiler and brown the cheese and allow the crumbs to get nice and toasty. Yum!
Optional: I also like to use No-Yolk Egg Noodles. Again, only boil the noodles for half the cooking time. The baking/oven time will further cook the noodles to the right consistency.
I hope you enjoy this One Pot Wonder.
Have a great weekend! ~ Barb
I am joining in on Foodie Friday with Michael at
Designs By Pinky says
I used to make this and LOVE it! Thanks for the reminder! Fall is the perfect time to enjoy this dish! XO, Pinky
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