- 4
- 10 mins
- 45 mins
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 8 oz crimini mushrooms, sliced
- salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 lb ground beef
- 2 teaspoons paprika
- 4 cups low sodium beef broth
- 8 oz dry rotini
- 1/2 cup sour cream
- fresh parsley, for serving
Preparation
Step 1
Instructions
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.
Instructions