One Pot Ground Beef Stroganoff

3 tsp. extra-virgin olive oil, divided

8 oz crimini mushrooms, sliced

salt and pepper

1/2 C. diced onion

2 cloves garlic, minced

1 lb ground beef

2 tsp. paprika

4 C. low sodium beef broth*

8 oz dry rotini

1/2 C. sour cream

fresh parsley, for serving

 

Heat 1 tsp. 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 tsp. 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.

 

*While 4 C. of beef broth always works well for me, many have commented that they ended up with too much liquid. You can always start with 3 C. of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta will also affect how much liquid you need.