This One pot Beef Stroganoff Macaroni is a delicious one pot meal that is ready in less than 30 minutes!
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Y’all I am exhausted. You may have noticed my lack of posts last week. I constantly had something to do. Baking a test batch of a birthday cake in a bowl for my nephew’s first birthday party, cleaning house, baking 48 cupcakes and a beach ball smash cake for said birthday on Friday, getting up early to help my sister-n-law decorate for the party on Saturday, and spending the entire day at the beach for the party. I slept in today (it’s Sunday night), but I still feel like I could sleep for four more days!
I was so exhausted yesterday evening when we got home from the party/beach that we went to Chick’fil A for dinner and to Toy’s R Us after, because of a Disney Infinity sale that was ending, that I didn’t even fix my hair or put on makeup!! If you know me personally you know that I never walk out of this house where I may have to see people without my hair fixed and makeup on. I just don’t roll that way. But exhaustion tends to do that to a person.
If I had hamburger meat handy last night I would have made this One Pot Beef Stroganoff Macaroni, because it’s so simple and literally ready in less than 30 minutes. It basically just cooks itself. Note to self: always have hamburger meat! Or I would have task Zack with this job because even he cane make it in less than 30 minutes! There is no prep, it’s just cook meat, throw the stuff in a pan, stir some stuff, and done. My kind of meal. If you’re looking for more one pot meals check out my 14-One Pan Meals to Save you Time and Clean up!
One pot Beef Stroganoff Macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- salt and pepper to taste
- 8 ounces white mushrooms pre-sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 3 cups beef broth
- 1 tablespoon flour
- 8 ounces macaroni noodles
- 1/2 cup sour cream
- 2 teaspoons dijon mustard
- 1 tablespoon chopped chives for topping
Heat the oil in a large pan (one that has a lid), over medium to high heat.
Brown the ground beef, drain away excess fat.
Toss in the mushrooms, tomato paste, Worcestershire sauce, flour, and salt and pepper to taste. Cook for 5 minutes over medium heat.
Pour in the beef broth and the macaroni, bring to a boil.
Turn down the heat, cover and simmer for 15 minutes or until the liquid has absorbed.
Stir in the sour cream and dijon mustard.
Top with chopped chives and serve.
Chives are not traditional, I know - But trust me, they bring the dish to a whole new level. My family loved the addition. 🙂