School Night Suppers - Skillet Stroganoff

From the kitchen of One Perfect Bite...Here is another quick-fix meal that will help you cope with a busy fall schedule. The base of the dish is ground beef and the addition of mushrooms and sour cream make it a bit like a beef Stroganoff. However, the addition of pasta takes this one-skillet dish in a whole other direction. The recipe which was the inspiration for this meal comes from the blog Taste and Tell. Rotini was used as the pasta in that recipe. I've come to the conclusion that rotini is nothing more than small rotelle, and I honestly think that any small pasta can be used in its place. It takes about 15 minutes to assemble the skillet and you'll need another 30 minutes to cook it. The good news is that all of the cooking is done in the same skillet, so the dish also qualifies as a one dish meal. The pasta makes this a substantial meal and it is one I think your family will enjoy. Here is how it is made.

Skillet Stroganofff ...from the kitchen of One Perfect Bite inspired by Taste and Tell

Ingredients:
3 tablespoons extra-virgin olive oil, divided
8-oz. crimini mushrooms, sliced
salt and pepper
1 cup diced onion
1 tablespoon minced garlic
1 pound ground beef
2 teaspoons paprika
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 quart low sodium beef broth
8-oz. dry rotini
1/2 cup sour cream
Garnish: parsley

Directions:
1) Heat 1 tablespoon of olive oil over medium heat in a pot or large skillet. Add mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from pot into a bowl and set aside.
2) Heat remaining 2 tablespoons of oil in same pot. Add onions, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in garlic and cook until fragrant, 30-60 seconds. Add ground beef and continue to cook, breaking up beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle paprika over top and stir to combine.
3) Pour in beef broth then and add Worcestershire sauce, tomato paste and pasta. Bring to a light boil, then cook, covered, stirring occasionally, until pasta is al dente, about 17-20 minutes. Remove pot from heat and stir in mushrooms and sour cream. Adjust seasonings to taste with salt and pepper. Garnish with parsley and sere immediately. Yield: 4 servings.