Ground beef stroganoff

3 tbsp olive oil, divided

8 oz crimini mushrooms, sliced

Salt

Pepper

½ cup diced onion

2 cloves garlic, minced

1 lb ground beef

2 tsp paprika

3-4 cups low sodium beef broth

8 oz dry rotini

½ cup sour cream

1. 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.

2. 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. 

3. 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. 

4. Sprinkle the paprika over the top and stir to combine.

5. 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.

6.  Remove the pot from the heat and stir in the mushrooms and sour cream.

7. Serve.