---
id:
aliases: []
title: Stroganoff
tags:
  - authorship/original
  - destiny/permanent
  - topic/hobbies/cooking
  - type/recipe
---
# Stroganoff

## Ingredients

* **3 tbsp.** extra-virgin olive oil, divided
* **8 oz** crimini mushrooms, sliced
* **1⁄2 cup** onion, diced
* **2 cloves** garlic, minced
* **1 lb** ground meat[^1]
* **2 tsp.** paprika
* **3-4 cups** low sodium beef broth
* **8 oz** dry pasta[^2]
* **1⁄2 cup** sour cream
* fresh parsley for serving

[^1]: Beef is the obvious choice,
    but turkey is a bit cheaper and is still plenty flavorful,
    and pork has its own unique appeal.

[^2]: Egg noodles or any small pasta shape ought to be suitable.
    Rotini is a common choice.

## Instructions

1. Heat 2 tbsp. of **oil** over medium heat in a large pot.
   Add the **onion**, season with salt and pepper,
   and cook until translucent, about 4-5 minutes.

2. Stir in the **garlic** and cook until fragrant, 30--60 seconds.

3. Add the **ground meat** and continue to cook,
   breaking up the meat with a spoon as it cooks,
   until it is browned and cooked through, about 5 minutes.

4. Add the **paprika**, **broth**, and **pasta**.
   Bring to a light boil then cover the pot.
   Continue to cook, stirring often, until the pasta is al dente, about 17--20 minutes.

5. While the pasta cooks,
   heat 1 tbsp. of the **oil** over medium heat in a medium skillet.
   Add the **mushrooms** and cook until they are tender, about 5 minutes.
   Season with salt and pepper, remove from the heat, and set aside.

6. Around 5 minutes before the pasta has finished cooking, check the consistency.
   If the dish has more liquid than preferred,
   remove the lid for the remaining time to allow some to evaporate.

7. Remove the pot from the heat
  and stir in the **mushrooms** and **sour cream**.

8. Serve with **fresh parsley**.

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## Chef's Notes

It's tempting to use ground chicken or dilute the broth
to save a couple bucks on ingredients,
but I advise strongly against it.
This is not an especially flavorful dish to begin with,
and those two ingredients are pulling most of the weight.

Certainly don't do both in the same batch.
That's a recipe for food that will make you sad to eat.
(I've done it multiple times.)

%%