One-Pot Cheesy Beef Stroganoff with Velveeta and Pasta
Ingredients:
2 lbs ground beef (80/20 for more flavor)
12 oz wide egg noodles
1 small red onion, finely chopped
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon seasoned salt
1 teaspoon black pepper
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream (adds tangy richness)
1/2 cup heavy cream (for velvety texture)
1 1/2 cups beef broth
1 (16 oz) block Velveeta cheese, cubed
1 tablespoon salted butter
Fresh parsley, chopped (garnish with vibrant green pop)
Directions:
Melt butter in a large deep skillet over medium heat. Sauté chopped red onion for 3–4 minutes until soft and slightly golden.
Add ground beef, breaking it up as it browns. Once fully cooked, drain any extra fat.
Stir in garlic, Worcestershire, paprika, cayenne, seasoned salt, and pepper. Let it bloom in the hot pan for 1–2 minutes.
Add mushroom soup, sour cream, heavy cream, and beef broth. Stir well until everything combines into a creamy base.
Pour in uncooked egg noodles. Simmer on medium-low heat, stirring occasionally, for 10–12 minutes until noodles are tender.
Fold in Velveeta cheese cubes and stir until fully melted into the sauce thick, gooey, and golden.
Taste and adjust salt or pepper if needed. Garnish with parsley and serve hot!
Cooking Time: 30 minutes | Servings: 6 | Calories: ~830 per serving