2.2 KiB
id, aliases, title, tags, dg-publish
| id | aliases | title | tags | dg-publish | ||||
|---|---|---|---|---|---|---|---|---|
| Stroganoff |
|
true |
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 meat1
- 2 tsp. paprika
- 3-4 cups low sodium beef broth
- 8 oz dry pasta2
- 1⁄2 cup sour cream
- fresh parsley for serving
Instructions
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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.
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Stir in the garlic and cook until fragrant, 30--60 seconds.
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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.
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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.
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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.
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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.
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Remove the pot from the heat and stir in the mushrooms and sour cream.
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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.)
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