One Pot Beef Stroganoff

Ingredients

1 tablespoon olive oil

½ medium onion, chopped (about ½ cup)

1 pound lean ground beef

2 teaspoons minced garlic (or 1 tsp garlic powder)

1-15 oz can beef broth

1-10 oz. can Cream of Mushroom Soup  

1 cup milk

½ pound (about 2-2/12 cups) small, dry pasta

½ cup sour cream, room temperature

2 tablespoons freshly chopped parsley

Salt and pepper to taste

Instructions

Heat olive oil in a 4-5 quart pot or 12" skillet. Add onions and cook for 3-4 minutes, until they just start to become translucent.

Crumble ground beef into the pan and cook until no long pink; about 5-6 minutes. Soak up most of the grease from the pan with paper towels. Season meat with a little salt and pepper.

To the pot or skillet add beef broth, cream of mushroom soup + one can of nonfat milk, garlic and pasta. Stir to combine and bring to a boil over medium-high heat. Reduce heat to low, cover and cook for 15-20 minutes, or until pasta is tender.

Sauce will be thin, but will thicken as it sits. To speed up the thickening, increase heat to medium-low and bring to a low boil for a few minutes, stirring often, until sauce is thickened to your liking. Stir in sour cream, chopped parsley and season to taste with salt and pepper.

Divide into bowls and serve immediately.