Beef Stroganoff with Pasta

Ingredients:

• 450 g of ground beef
• 1 package (280 g) of champignons, cut in half (large ones – into 4 pieces)
• 1 tbsp extra-virgin olive oil
• 0.5 tsp paprika
• 3 cloves garlic, finely chopped
• 1 carrot, cut into 0.5 cm cubes.
• 1 small onion, chopped
• 1 tbsp tomato paste
• 1 can (425 g) of lightly salted beef broth
• 1 tbsp Worcestershire sauce
• 2 cups dry penne pasta (feathers)
• 60 g of cream cheese, room temperature
• 1/4 cup sour cream
• 3 tablespoons chopped fresh chives
• 3 tbsp chopped fresh parsley leaves

Preparation:

1. Heat a large nonstick skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, reserving the rendered fat in the skillet, and reduce the heat to medium.
2. Add the mushrooms to the same pan, season with salt, and fry until golden brown, 8-10 minutes. Transfer the fried mushrooms to the bowl with the beef. Add the olive oil, paprika, garlic, carrots, and onions to the pan and fry until the carrots are soft and the onions are lightly browned, about 10 minutes.
3. Add the tomato paste and cook until darkened and evenly coated, 2-3 minutes. Add the broth, Worcestershire sauce, and 1.5 cups water to the pan. Bring to a boil and add the pasta. Cover and cook according to package directions until al dente. Remove the lid, add the meat and mushrooms, and cook until heated through. Remove from heat and stir in the cream cheese, sour cream, green onions, and parsley. Cook until the cream cheese melts and the sauce is creamy. Season with salt and pepper to taste. Serve the beef stroganoff warm.