This one pan wonder by Taste and Tell Blog is very filling and perfect for families (or husbands!) with big appetites. This serves two with leftovers, so larger families might want to double ingredients. I love how this uses ground beef, a staple in our freezer, rather than the more traditional cubed beef. The one pan used makes for a quick dish washing afterward. While rotini is used in this particular recipe, any smaller sized and shaped wheat pasta would do. If you choose thinner pasta such as egg noodles or broken up fettichini, I’d encourage you to keep an eye on it as the time might need to be reduced. I also love a little more garlic in mine, but to each his own taste buds!
One Pot Ground Beef Stroganoff
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
- 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.