# Stroganoff

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

### Ingredients

- **3 tablespoons** extra-virgin olive oil, divided
- **8 oz** crimini mushrooms, sliced
- **1/2 cup** diced onion
- **2 cloves** garlic, minced
- **1 lb** ground beef or turkey
- **2 teaspoons** paprika
- **3-4 cups** low sodium beef broth
- **8 oz** dry rotini
- **1/2 cup** sour cream
- fresh parsley for serving

### Instructions

1. Heat 1 tablespoon of the **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.

2. Heat the remaining 2 tablespoons of **oil** in the same pot.
   Add the **onion**, season with salt and pepper,
   and cook until translucent, about 4-5 minutes.

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

4. 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.

5. Add the **paprika**, **broth**, and **pasta**.
   Bring to a light boil then cover the pot.

6. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
   If at this point the dish has more liquid than preferred,
   leave the lid off of the pan for the last 5 minutes 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**.