One Skillet Beef Stroganoff

This pic was taken in a quick hurry with my cellphone
so it doesn’t do the recipe justice, but it’s worth trying!
This was a Kraft recipe that I revamped. The reviews were OK on it, but it was obvious why they were just OK. With a little revamping this recipe is excellent. It’s super simple and actually tastes great. I love the concept of this recipe because it’s a one pot recipe. During the week it’s a breeze to make. Its not the most calorie friendly because of the cheese, but to help with calories and fat I used Fat free cream of mushroom soup and it was great. We didn’t miss the extra fat at all.

  • 1 lb. ground beef
  • 2.5 cups beef broth
  • ½ chopped onion
  • 2 cloves of garlic minced
  • 3 cups medium egg noodles, uncooked
  • 5 oz. VELVEETA®, cut into 1/2-inch cubes
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • ¼ tsp. black pepper
  • Salt

  1. Brown your ground beef in a large skillet then drain the oil from it
  2. Add onion and garlic to the ground beef and cook until onion is tender
  3. Stir in beef broth, and then bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
  4. Add Velveeta, cream of mushroom soup, salt and pepper; cook 5 min. or until Velveeta is melted and mixture is well blended, stirring frequently.
  5. If needed you can thin with extra beef broth 
*Note: I think this recipe is one that you could do so many things with. I think one huge change besides the fat free cream of mushroom soup is the cheese. I think you could add some really amazing mixtures of cheese like Gouda, Havarti, or even goat cheese for the creaminess.*

Original Recipe Source

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