Hamburger Stroganoff Skillet ​

Servings: 8

Ingredients

	2 pounds ground beef
	kosher salt and freshly ground black pepper
	ounce one 10- package white mushrooms, halved or quartered if large
	1 teaspoon paprika
	6 tablespoons garlic, finely chopped
	2 tablespoons extra-virgin olive oil
	2 carrots, cut into 1/4-inch dice
	2 small onions, chopped
	2 tablespoons tomato paste
	ounce one 15- can low-sodium beef broth
	2 tablespoons Worcestershire sauce
	4 cups dried penne pasta
	1/4 pound cream cheese, at room temperature
	1/2 cup sour cream
	6 tablespoons chopped fresh chives
	6 tablespoons chopped fresh parsley leaves

Directions

Step 1Heat a sizable nonstick skillet over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef into small pieces with a wooden spoon until well browned about five minutes. Transfer to a medium bowl, abandoning any drippings, and decrease the heat to medium.

Step 2 To the same skillet, add the mushrooms, season with salt, and cook until golden brown, 8 to ten minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot, and onion to the skillet and cook before carrots are soft and the onion is lightly browned about ten minutes.

Step 3 Stir in the tomato paste and cook before tomato paste has toasted and is evenly coating the vegetables, 2-3 three minutes. Add the broth, Worcestershire, and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from heat and stir in the cream cheese, sour cream, chives, and parsley before cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.