45 min
Beef and Portobello Stroganoff
Recipe GLPR923e6729853ccc
A hearty Eastern European-inspired stroganoff combining lean ground beef with earthy portobello mushrooms, finished with a sour cream sauce and served over farfalle pasta. Caraway seeds and marjoram add authentic Old World depth to this comforting main course.
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Ingredients
2 slices rye bread
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, chopped
1 pound lean ground beef (90 percent lean)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, minced
½ teaspoon dried marjoram
¼ teaspoon caraway seeds
12 ounces portobello mushroom caps, sliced
2 tablespoons water
¼ cup dry white wine
1 tablespoon cornstarch
1 can (14.5 ounces) no-salt-added beef broth
12 ounces farfalle pasta
½ cup reduced-fat sour cream
Fresh flat-leaf parsley, chopped for garnish
Directions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, toast the rye bread slices until golden brown. Tear into small pieces and set aside; these will add body to the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and chopped celery; sauté for 5-6 minutes until the vegetables begin to soften.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until the meat is no longer pink, about 6-7 minutes. Drain any excess fat if necessary.
Stir in the minced garlic, dried marjoram, and caraway seeds; cook for about 1 minute until fragrant.
Add the sliced portobello mushroom caps and water to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms begin to release their moisture.
Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes to reduce slightly.
Pour in the beef broth and bring to a simmer. In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then stir this mixture into the simmering sauce to thicken it.
Add the toasted rye bread pieces to the sauce and stir well. Simmer for 5-6 minutes, allowing the bread to help thicken the sauce further.
Season with salt and black pepper to taste. Remove the skillet from heat and stir in the reduced-fat sour cream until fully combined; do not boil after adding the sour cream.
Serve the stroganoff over the cooked farfalle pasta. Garnish with fresh chopped parsley and serve immediately.
