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Ground Beef Stroganoff with Rosemary and Mushrooms

Weeknight Ground Beef Stroganoff with Rosemary, Yogurt and Mushrooms

Adapted from Cat Cora
Course Entree
Cuisine Fusion pasta
Keyword ground beef, mushrooms, rosemary, stroganoff, yogurt
Author TheSpicedLife

Ingredients

  • 1-2 T extra virgin olive oil
  • 1/2 large onion, chopped
  • 2 lbs crimini mushrooms, sliced
  • 2 T double strength tomato paste
  • 4-6 cloves garlic, minced
  • 1 1/2 lbs ground beef
  • salt and pepper to taste
  • 2 t minced fresh rosemary, divided, plus sprigs for garnish
  • 1/4 cup dry red wine, plus more for deglazing
  • 1 cup full fat Greek yogurt
  • 1/4 cup chopped fresh parsley
  • cooked egg noodles

Instructions

  1. Heat the oil over medium heat in a large sauté pan. When it is hot, add the onions with a pinch of salt. Sauté until golden, about 7-10 minutes. If the onions start to stick and you need to deglaze, use a splash or 2 of red wine.
  2. Add the mushrooms in 3 batches to avoid overcrowding and steaming the mushrooms (they will shrink to make room). Add salt to taste as you add the mushrooms--mushrooms and beef will both need a fair amount of salt. When the mushrooms are golden and have released most of their water, add the tomato paste and garlic. Stir and cook for 30 seconds.
  3. Add the ground beef with salt and black pepper to taste. Cook, stirring occasionally, until browned and no pink remains.
  4. Add half of the minced rosemary and the red wine. Stir to incorporate and then let simmer briskly until the liquid evaporated.
  5. Add the remaining rosemary and mix in. Let cook for 1 minute.
  6. Turn the heat off and let cool for a minute. Add the parsley and yogurt and completely mix in.
  7. Serve over egg noodles.