Last night, I had a pound of beef that needed to be used… at 5:30pm I started searching for ideas online and came across a recipe on the Food Network. With just a couple of modifications, this sounded like a great dish for someone like me who loves a lot of food. I made a quick run to the corner store, grabbed a couple of missing items (don’t normally keep cream cheese on stock) and by 7pm, I was enjoying what turned out to be a delicious meal for a cold snowy night. Here’s Beef Skillet Stroganoff!
- 1 pound ground beef
- 10oz mushrooms, sliced (white mushroom is fine)
- 3 cloves garlic, finely chopped
- 1 carrot cut into thin slices
- 1/2 onion cut into thin strips
- One can (12-16oz) beef broth
- 2 cups dried penne pasta
- 4 ounces cream cheese
- 1/3 cup sour cream
- 3 tbsp green onions, chopped
- 3 tbsp parsley, chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp paprika (not smoked)
- 1 tbsp Worcestershire sauce
Heat a large nonstick skillet on medium-high (by the very end, you will be very close to the top of the skillet). Add 1lb of beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. With slotted spoon, move beef to a bowl, leave oil and drippings in pan, and reduce the heat to medium.
Put 10oz of sliced mushrooms to the skillet, season with salt and cook until brown, about 8 minutes. Transfer cooked mushrooms to the bowl with beef, using slotted spoon, leaving oil and drippings.
Add 2 tbps of olive oil, 1 teaspoon paprika, 3 cloves of fine minced garlic, 1 chopped carrot, and 1/2 onionchopped to the skillet and cook until the carrots are soft and the onion is lightly browned, about 8 minutes.
Stir in 2 tbps of tomato paste trying to coat the vegetables, 2 to 3 minutes. Add can (about 12-16oz) of beef broth, 1 tbps of Worcestershire Sauce and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Salt generously! Cover and cook according to package directions until al dente (usually 11 minutes).
Uncover, stir in the beef and mushrooms and cook until heated.
Remove from the heat and stir in 4oz of cream cheese, 1/4 cup of sour cream, chopped chives and chopped fresh parsley until the cream cheese melts and the sauce is creamy.
Enjoy and remember, the Heavens Declare the Glory of God!