Simple One Pot Beef Stroganoff Pasta

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Paprika

  Spices

  1 tsp or 2g

• Worcestershire sauce

  ½ tbsp or 9g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• Cream cheese

  Low fat

  6 tbsp or 90g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat half of the oil in a large deep skillet or Dutch oven over medium-high heat. Season the beef lightly with salt, add to the pan, and sear until well browned on the outside, 2–4 minutes. Transfer to a plate.
2. Add the remaining oil, then the sliced onions. Cook, stirring, until softened and lightly golden, 3–4 minutes.
3. Stir in the mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and begin to brown, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Splash in a little broth to deglaze, scraping up browned bits. Stir in the paprika and Worcestershire sauce.
5. Add the pasta and the remaining broth. Bring to a boil, then reduce to a lively simmer, cover, and cook, stirring once or twice, until the pasta is just al dente, about 8 minutes.
6. Uncover and stir in the cream cheese and Dijon mustard until melted and the sauce is creamy. Return the beef and any accumulated juices to the pan and simmer gently, uncovered, 2–3 minutes to warm through.
7. Season to taste with salt and pepper. Sprinkle with parsley and serve.