Minced (Ground) Beef Stroganoff

• 400 g (14 oz) dried orecchiette pasta (or any pasta of your choice)
• 29.6 ml olive oil
• 1 onion, finely diced
• 14.8 ml freshly minced garlic
• 500 g (1 lb) minced (ground) beef, lean or regular
• 200 g (7 oz) Swiss mushrooms, sliced
• 29.6 ml plain (all-purpose) flour
• 29.6 ml tomato paste
• 14.8 ml sweet paprika
• 14.8 ml Worcestershire sauce
• 500 ml (2 cups) beef stock
• 2.46 ml sea salt flakes, plus extra to taste
• 1.23 ml freshly cracked black pepper, plus extra to serve
• 29.6 ml unsalted butter (optional)
• 60 g (¼ cup) full-fat sour cream
• 29.6 ml finely chopped flat-leaf parsley (optional, to serve)

Steps

1. 1

   Bring a large pot of salted water to the boil and cook the pasta according to packet instructions.

2. 2

   Heat olive oil in a large deep frying pan or skillet over medium-high heat.

3. 3

   Add the onion and cook for 3-4 minutes until softened.

4. 4

   Add the garlic and beef, breaking the meat up with a wooden spoon. Cook until the beef is browned.

5. 5

   Add the sliced mushrooms and cook for another 3-4 minutes until they have softened slightly.

6. 6

   Stir in the flour, tomato paste, and sweet paprika. Cook for 1 minute, stirring constantly to coat the beef and mushrooms.

7. 7

   Gradually pour in the beef stock while stirring. Add the Worcestershire sauce, salt, pepper, and butter (if using).

8. 8

   Reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the sauce is thick and glossy.

9. 9

   Turn off the heat and stir through the sour cream until combined and smooth.

10. 10

    Drain the pasta and add it to the pan with the sauce, or spoon the stroganoff over the cooked pasta.

11. 11

    Garnish with fresh parsley and extra black pepper before serving.