Ingredients
1 lb ground beef
1½ cups beef broth
2 cups button mushrooms, or any fresh mushrooms of your choice, sliced
½ cup yellow onions, minced
½ cup sour cream
red wine, ⅓ cup + 1 tbsp, divided
2 garlic cloves, minced
2 tbsp olive oil
2 tsp cornstarch
2 tsp paprika
Salt and ground black pepper, to taste
1 lb sour cream, chopped
8 oz fettuccine pasta, torn in half, cooked and kept warm
8 oz cream cheese , at room temperature
½ cup parmesan cheese, grated or powdered
2 tbsp unsalted butter, at room temperature
½ tsp salt
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp paprika
parsley, chopped
Preparation
Heat up a deep skillet with oil over medium heat. Add your mushrooms and saute until translucent.
Add the onions and garlic then continue sauteing.
Add the ground beef and saute for roughly 8 to 10 minutes until caramelized.
Dust with paprika and roast briefly.
Deglaze with ⅓ cup of red wine and reduce briefly.
Add the beef broth and bring to a simmer. Continue simmering for roughly 10 to 15 minutes until liquids have reduced by ⅔ of their original content and the beef is fully cooked.
Dissolve your cornstarch in 1 tablespoon of red wine then add the slurry and sour cream into the simmering beef.
Stir to combine, and continue simmering as needed to thicken but no more than 10 minutes.
Adjust seasoning with salt and pepper.
Melt your butter in a skillet over medium-low heat then add the cream cheese and stir until melted.
Add your pasta, parmesan cheese, salt, garlic powder, paprika, and ground black pepper. Toss to combine.
Bring to a simmer for no more than 5 minutes.
Portion both your ground beef stroganoff and noodles romanoff accordingly. Garnish with 1 teaspoon of parsley and serve!
