Beef Stroganoff

Even though I have been so busy these days. 

Cooking still always relaxes me. 

Made this delicious dish for hubby.

Probably the last time I'll be cooking in this house. 

I don't know when is the next time I'll be able to cook in my own kitchen!

But. It probably won't be too long. 

Anyways, this dish is so easy I don't think you can mess it up!

So easy and so delicious!

Let me know what you think!

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 8 oz crimini mushrooms, sliced
• salt and pepper
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 teaspoons paprika
• 4 cups low sodium beef broth
• 8 oz dry rotini
• ½ cup sour cream
• fresh parsley, for serving

Instructions

1. 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.
2. 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.
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 the mushrooms and sour cream.
4. Serve topped with fresh parsley.

Enjoy!

xo

-Jen