76 lines
2.2 KiB
Markdown
76 lines
2.2 KiB
Markdown
---
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id:
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aliases: []
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title: Stroganoff
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tags:
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- topic/hobbies/cooking
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- type/recipe
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dg-publish: true
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---
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# Stroganoff
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## Ingredients
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* **3 tbsp.** extra-virgin olive oil, divided
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* **8 oz** crimini mushrooms, sliced
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* **1⁄2 cup** onion, diced
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* **2 cloves** garlic, minced
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* **1 lb** ground meat[^1]
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* **2 tsp.** paprika
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* **3-4 cups** low sodium beef broth
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* **8 oz** dry pasta[^2]
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* **1⁄2 cup** sour cream
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* fresh parsley for serving
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[^1]: Beef is the obvious choice,
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but turkey is a bit cheaper and is still plenty flavorful,
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and pork has its own unique appeal.
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[^2]: Egg noodles or any small pasta shape ought to be suitable.
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Rotini is a common choice.
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## Instructions
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1. Heat 2 tbsp. of **oil** over medium heat in a large 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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2. Stir in the **garlic** and cook until fragrant, 30--60 seconds.
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3. 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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4. Add the **paprika**, **broth**, and **pasta**.
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Bring to a light boil then cover the pot.
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Continue to cook, stirring often, until the pasta is al dente, about 17--20 minutes.
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5. While the pasta cooks,
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heat 1 tbsp. of the **oil** over medium heat in a medium 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, remove from the heat, and set aside.
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6. Around 5 minutes before the pasta has finished cooking, check the consistency.
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If the dish has more liquid than preferred,
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remove the lid for the remaining time 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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%%
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## Chef's Notes
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It's tempting to use ground chicken or dilute the broth
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to save a couple bucks on ingredients,
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but I advise strongly against it.
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This is not an especially flavorful dish to begin with,
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and those two ingredients are pulling most of the weight.
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Certainly don't do both in the same batch.
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That's a recipe for food that will make you sad to eat.
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(I've done it multiple times.)
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%% |