One of the classics of Russian and global cuisine meets an American favorite! The Hamburger Stroganoff Skillet has the tender cooked pasta, hearty mushrooms, and creamy, herby, rich sauce of traditional stroganoff. Unlike traditional stroganoff, Hamburger Stroganoff Skillet uses ground beef to ensure every bite is meaty and extra savory. This is a one-pot meal that makes clean-up a snap, especially because there are rarely leftovers from a meal this delicious.
Ingredients• 1 pound ground beef • 1 (10 ounce) package white mushrooms, halved • 1 tablespoon extra-virgin olive oil • 1/2 teaspoon paprika • 3 cloves garlic, finely chopped • 1 carrot, diced • 1 small onion, chopped • 1 tablespoon tomato paste • 1 (15 ounce) can low-sodium beef broth • 1 tablespoon Worcestershire sauce • 1 1/2 cups water • 2 cups penne pasta, uncooked • 2 ounces cream cheese, room temperature • 1/4 cup sour cream • 3 tablespoons chives, chopped • 3 tablespoons parsley, chopped • kosher salt, to taste • ground black pepper, to taste
In a large, non-stick skillet, brown the beef over medium-high heat, breaking the beef as it cooks, about 5 minutes.
Once browned, transfer the meat to a medium bowl.
Reduce the heat to medium and cook the mushrooms until golden brown, about 8-10 minutes.
Transfer the mushrooms to the same bowl as the beef.
Add the oil, paprika, garlic, carrots, and onions to the same skillet and cook until the carrots have softened and the onion has browned, about 10 minutes.
Add the tomato paste to the vegetables and coat them evenly.
Add the broth, Worcestershire sauce, and water to the skillet.
Bring the mixture to a simmer and add the pasta.
Cover the skillet and cook the pasta until al dente according to package directions.
Add the beef and mushrooms back to the skillet and cook until heated through.
Remove the skillet from the heat.
Stir in the cream cheese, sour cream, chives, and parsley.
Allow the cream cheese to melt.
Season with salt and pepper and serve!