1-skillet hamburger stroganoff with mushroom is a healthier way to enjoy the simplicity of a boxed mix. Easy recipe to modify for vegetarian or dairy-free.
Ingredients
- 8 oz portabella or crimini mushrooms sliced
- 1 cup onion thinly sliced
- 2 teaspoon olive oil
- 1 lb 90% lean ground beef
- 1 tablespoon whole wheat flour
- 2 ¾ cups hot water
- 1 teaspoon better than bouillon beef flavor dissolved in the hot water to make broth
- ½ teaspoon dried Italian herbs
- Pinch chili flakes
- 2 cups 3 oz mini farfalle (bow tie) pasta
- ½ cup plain yogurt
- Optional: ½ cup fresh parsley minced
Instructions
- In a large (12 inch) skillet, heat oil over medium-high then sauté the mushrooms and onions with a pinch of salt until mushrooms are brown, set them aside on a plate
- Use the same pan to brown the hamburger, then set it aside with the mushrooms.
- Add the flour to the hot pan and toast it for 1-2 minutes until brown. Whisk in a small amount of the broth, stir quickly to eliminate any lumps then add the remaining water. To the broth add the herbs and chili flakes the return ground beef, mushrooms, and onions to the pan. Stir and simmer 1-2 minutes.
- Add pasta, reduce to low then cover and simmer for 15 minutes until pasta is tender.
- Remove from heat and stir in yogurt. Optional: Serve with fresh parsley on top.
Notes
Zero-prep method: Use pre-sliced mushrooms & substitute dehydrated minced onion for the fresh sliced onion. Add the dehydrated onion with the spices.
Easily convert to a non-dairy dish by omitting the yogurt.
Make vegetarian by omitting the ground beef and using vegetable base instead of beef.
Easily convert to a non-dairy dish by omitting the yogurt.
Make vegetarian by omitting the ground beef and using vegetable base instead of beef.