Beef Stroganoff

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tsp olive oil

400 grams egg noodles or pasta of choice (I am using Strozzapreti)

1 lb lean ground beef

3 garlic cloves (minced)

1 shallot (chopped fine)

1½ cups white button mushrooms (227 grams)`

2 tbsp worcestershire sauce

4½ cups beef stock (salted)

3/4 cup sour cream

3 tbsp heavy cream

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp onion powder

1/2 tsp dried parsley

1/2 tsp smoked paprika

parmesan (optional to garnish)

fresh parsley (optional to garnish)

Directions

To a large pan, add the olive oil and set to medium/high heat.

Add the ground beef and fry for 3-4 minutes, or until it begins to brown.

Add the garlic, shallot, mushrooms and seasionings, and let cook for an additional 2-3 minutes, just until the mushrooms are softened and the garlic becomes fragrant.

Add the pasta and beef stock and stir to combine.

Cover, and let simmer for 8-10 minutes, or until the pasta has fully cooked and the liquid has been absorbed.

Once the pasta is almost cooked, remove the lid, add the sour cream, heavy cream, and mix to combine until. Let simmer uncovered for the last 2-3 minutes.Tip: If it appears to be too dry, add more beef stock and continue cooking. If there seems to be too much liquid, continue to simmer with the lid removed.

Top with parmesan cheese and fresh parsely.

Enjoy right away!