1Carrotpeeled and diced into ¼ inch pieces (1 cup)
3Garlic clovefinely chopped
¼ cupTomato paste
15ozLow-sodium beef broth
2cupsRigatoni pastacalcium and fiber-enriched. Penne-style works well too.
½cupLow-fat cream cheeseroom temperature
½cupReduced-fast sour cream
Use a large skillet and heat a tablespoon of olive oil over medium-high heat. Add the ground beef, season with salt and pepper. Sear and brown the hamburger while breaking it up with a wooden spoon. After about 5 minutes, transfer to a dish. Reserve any flavoful bits and pieces (fond) in the skillet.
Using the same skillet, add the mushrooms and saute over medium heat until soft and brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Add the tomato paste and fold it into the vegetables. Allow it to cook for 3 minutes or so on medium-high heat and then pour in the broth, water, and Worcestershire sauce. Bring to a simmer and add the pasta. Cook the pasta until al dente (firm.) Stir in the reserved ground beef and mushrooms and allow them to warm up again. Now, remove from heat and add the remaining ingredients. Salt and pepper to taste and continue to stir until the cream cheese is melted. You should now have a nice creamy sauce in the stroganoff and it's time to call the family to the table. Serve it up and give thanks!
Variations of this recipe can use any type of lean ground meat, like chicken or turkey.
You can also use lean cuts of beef.
Substitute any mushroom for the white ones. Cremini or baby portobello mushrooms both taste great with this dish.
Penne pasta can be substituted for rigatoni.
You can skip the pasta and serve it over mashed potatoes, something our kids swoon over!