One of my SO’s favorite recipes is the Beef Stroganoff his Mother makes. While I was unable to make it like his Mom does, I thought I would at least make him a version of it that would also help us use the 2 pounds of ground beef we had in the fridge. He enjoyed it so I thought I would share the recipe. I love any and all “One Pot” recipes; I don’t know anyone who enjoys cleaning up a huge mess in the kitchen after cooking a meal. All photo & recipe credits belong to Deborah from tasteandtellblog.com
3 tablespoons extra-virgin olive oil, divided
8 oz crimini mushrooms, sliced
salt and pepper
½ cup diced onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 cups low sodium beef broth (all we had was regular broth- it worked just fine, it’s just not the healthy alternative)
8 oz dry rotini
½ cup sour cream
fresh parsley, for serving
- Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
- Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
- Serve topped with fresh parsley.