Beef and Mushroom Stroganoff Pasta

Instructions

1. 1

   Slice the mushrooms, finely chop the onion and mince the garlic. Put the water and 3/4 teaspoon of the salt in a large pot and bring to a boil.

2. 2

   Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the mushrooms and onion and cook for 8–10 minutes, stirring occasionally, until softened and the mushroom liquid has mostly evaporated.

3. 3

   Add the ground beef to the skillet. Break it into small pieces and cook for 7–9 minutes, stirring occasionally, until browned and it reaches 160°F (71°C) on a food thermometer.

4. 4

   While the beef cooks, add the penne to the boiling water. Cook according to the package directions until just tender, usually 10–12 minutes, then drain without rinsing.

5. 5

   Stir the garlic into the beef mixture for 30 seconds, then stir in the flour and cook for 1 minute. Gradually stir in the broth, followed by the Worcestershire sauce, mustard, remaining 1/4 teaspoon salt and black pepper. Reduce the heat to medium-low and simmer for 4–5 minutes, stirring, until lightly thickened.

6. 6

   Remove the skillet from the heat and let the sauce stop bubbling for 1 minute. Stir in the sour cream until smooth, then fold in the drained pasta. If necessary, warm gently over low heat without boiling to prevent the sauce from splitting. Divide among four bowls and serve.