# Stroganoff

## Ingredients

- **3 tbsp.** 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 tsp.** paprika
- **3-4 cups** low sodium beef broth
- **8 oz** dry rotini
- **1/2 cup** sour cream
- fresh parsley for serving

## Instructions

1. Heat 2 tablespoons 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 tablespoon 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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