Saturday, January 30, 2016

Ground Beef Stroganoff

This was a recipe that I found just last week and decided it looked nice and easy so we'd try it out.  I found it at Taste and Tell Blog and the only thing I did was to add a little more sour cream to it since I didn't feel it had enough but I also think I added a little more pasta to it than I should.  :)  But the kids LOVED it and some even gave it a 10 on a scale of 1-10 and Bob gave it a positive 8 - it was very good but he couldn't give it a 9 or 10 because those are for those really special recipes.  :)  There is a good 8 and a bad 8 and this was the good one.  So it will now find it's way into the rotation - thus it's posting here!!  I find this blog to be REALLY helpful when I'm at the grocery store and forgot to check to see what the ingredients were before I left home or if I'm just picking them up when I'm out and I don't remember what I needed to make the recipe.  I can look up here on my blog and quickly get the ingredients!  So with that said, if you try it, let me know what you think!  Oh and what's even better is that it is all made in one pot!

Ground Beef Stroganoff

3 Tbsp. extra virgin olive oil, divided
8 oz. crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb. ground beef
2 tsp. paprika
4 cups low sodium beef broth
8 oz. dry rotini
1/2 - 1 cup sour cream
fresh parsley for serving

1.  Heat 1 Tbsp. of the olive oil over medium heat in a pot or large skillet.  Add the mushrooms and cook until they are tender, about 5 minutes.  Season with salt and pepper, then remove from the pot into a bowl and set aside.

2.  Heat the remaining 2 Tbsp. of oil in the same pot.  Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.  Stir in the garlic and cook until fragrant, 30-60 seconds.  Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes.  Sprinkle the paprika over the top and stir to combine.

3.  Pour in the beef broth and the pasta.  Bring to a light boil then cover the pot.  Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.  Remove the pot from the heat and stir in teh mushrooms and sour cream.

4.  Serve topped with fresh parsley.