ONE POT GROUND BEEF STROGANOFF #HEALTHYFOOD #MUSHROOMS
extra-virgin olive oil – you can substitute vegetable oil, however I lean toward the additional flavor olive oil brings. crimini mushrooms – otherwise called child bellas. You can likewise utilize ordinary white mushrooms, however again – I think the crimini mushrooms have more flavor. salt and pepper – consistently! diced onion – I generally utilize yellow onions, however white would fill in also. garlic – another fixing I use *all* the time! ground hamburger – I attempt to utilize a ground meat that is a little on the less fatty side, however not very lean, as then you lose a portion of the flavor.
paprika – an unquestionable requirement for stroganoff! I more often than not utilize standardpaprika, yet I've truly been adoring smoked paprika of late. hamburger juices – I have utilized chicken juices after all other options have been exhausted when I was out of meat stock, however the meat soup truly is ideal. I simply utilize one box of juices. rotini – you can utilize any alternate route pasta, yet it might influence how much soup you need. We adore the rotini the best! sharp cream – another must for stroganoff. This makes the end dish so smooth and scrumptious.
Tips for Making this Ground Beef Stroganoff
I have been making this formula for quite a long time, and 4 cups of stock is consistently the ideal sum for me. Yet, I have had analysts told me that they will some of the time end up with a lot of fluid toward the end. You can generally begin with 3 cups of juices and include more if necessary. Or on the other hand if your end dish has more fluid than you like, you can leave the cover off of the search for gold most recent 5 minutes with the goal that a portion of the fluid will dissipate. The cut of the pasta that you use will likewise influence how much fluid you need.
- 3 tablespoons 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 teaspoons paprika
- 4 cups low sodium beef broth*
- 8 oz dry rotini
- 1/2 cup sour cream
- fresh parsley, for serving
Instructions:
- Heat 1 tablespoon 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.
- Heat the remaining 2 tablespoons 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.
- 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 the mushrooms and sour cream.
- Serve topped with fresh parsley.
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