49 lines
1.5 KiB
Markdown
49 lines
1.5 KiB
Markdown
# Stroganoff
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
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Servings: 4
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### Ingredients
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- **3 tablespoons** extra-virgin olive oil, divided
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- **8 oz** crimini mushrooms, sliced
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- **1/2 cup** diced onion
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- **2 cloves** garlic, minced
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- **1 lb** ground beef or turkey
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- **2 teaspoons** paprika
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- **3-4 cups** low sodium beef broth
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- **8 oz** dry rotini
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- **1/2 cup** sour cream
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- fresh parsley for serving
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### Instructions
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1. Heat 1 tablespoon of the **oil** over medium heat in a pot or large skillet.
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Add the **mushrooms** and cook until they are tender, about 5 minutes.
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Season with salt and pepper, then remove from the pot into a bowl and set aside.
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2. Heat the remaining 2 tablespoons of **oil** in the same pot.
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Add the **onion**, season with salt and pepper,
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and cook until translucent, about 4-5 minutes.
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3. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
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4. Add the **ground meat** and continue to cook,
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breaking up the meat with a spoon as it cooks,
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until it is browned and cooked through, about 5 minutes.
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5. Add the **paprika**, **broth**, and **pasta**.
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Bring to a light boil then cover the pot.
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6. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
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If at this point the dish has more liquid than preferred,
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leave the lid off of the pan for the last 5 minutes to allow some to evaporate.
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7. Remove the pot from the heat
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and stir in the **mushrooms** and **sour cream**.
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8. Serve with **fresh parsley**.
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