Mushroom and Beef Stroganoff

Ingredients

2 Tbsp Safflower Oil (or preferred cooking oil)

1 lb Crimini mushrooms

salt and pepper, to taste

1/2 cup yellow onion

 2 cloves garlic

1 lb ground beef

2 teaspoons paprika

4 cups beef broth

8 oz dry rotini

1 cup sour cream

fresh parsley, to taste

Equipment

Large pot and skillet

Wooden Spoon

Knife of choice for cutting mushrooms, onions, and garlic

Bowls and silverware for serving

 

Directions

1. Slice mushrooms, dice onion, mince garlic. 
2. Heat Safflower oil over medium high heat. 
3. Add the mushrooms and cook until they begin to release liquids, about 5 minutes, stirring regularly. Season with salt and pepper.
4. Add onions to mushrooms and cook until onions are translucent, about 3 minutes. 
5. Stir in the garlic, and cook until fragrant, about 30 seconds. 
6. Add the ground beef and paprika. I season to taste with salt and pepper throughout the entire cooking process!
7. Continue to cook, breaking up the beef with a spoon.
8. Season to taste with salt and pepper. 
9. Once beef is browned, add in the beef broth and the pasta. 
10. Bring to a simmer then cover the pot. 
11. Continue to cook, stirring often, until the pasta is al dente, 20 minutes. 
12. Remove from the heat and stir in the sour cream and fresh parsley.

This is one of my favorite recipes to eat on a weeknight after a long day at work. It cooks up quickly, and takes a minimal amount of prep work. The left overs store easily in the fridge for about a week, and can quickly be reheated in the microwave or on the stove top. Always remember to re-season with salt and pepper when reheating leftovers!