Thursday, February 25, 2016

Ground Beef Stroganoff

Thank heavens for Pinterest!

The other day I had thawed a pound of ground sirloin with the intention of making a wonderful spaghetti sauce.  Then I found out that MGG had eaten spaghetti for lunch that day, so here I was with a pound of ground sirloin and no inspiration at all.  My plans were thwarted...and at this point I wanted to make something different than the usual burger, burrito, or taco.

Off to Pinterest I went in search for recipes using ground beef and came across a pin called, One Pot Ground Beef Stroganoff from the blog, Taste and Tell.  This looked to be interesting enough to try.  I mean I love Beef Stroganoff that includes steak, but I've never tried it with ground beef. Would it be beefy enough?  

The other plus about this recipe is that it is all made in one pot.  Gotta love that, as clean up is a breeze.  Since this was a first for us I decided to make the recipe but cut it in half for the two of us and save some of the ground sirloin for tostadas another day.  Still, cutting it in half it made plenty of left overs for MGG to take to work the next day.

This was a quick, tasty, and comforting meal.  A perfect weeknight meal.  One that MGG really loved.  Another dinner saved by the fabulous pins on Pinterest!


Ground Beef Stroganoff

Slightly adapted from:  Taste and Tell

serves 4

2 tablespoons extra-virgin olive oil, divided
4 oz crimini mushrooms, sliced
salt and pepper
1/4 cup diced onion
1 cloves garlic, minced
1/2 lb ground sirloin
1 1/2 teaspoons paprika
2 cups low sodium beef broth
4 oz farfalle pasta
1/4 cup sour cream
fresh parsley, for serving

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 1 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. 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.  Stir in the garlic and cook until fragrant, 30-60 seconds. 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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