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Ground Beef Stroganoff

1 tablespoon oil + 1 teaspoon for the tomato paste and paprika
1 pound ground beef
1 teaspoon thyme
2 cups sliced mushrooms — white or cremini
1 small yellow onion — minced
3 garlic cloves — minced
1 heaping tablespoon of tomato paste
1/2 teaspoon paprika
2 cups beef stock
1 1/2 cups water *
2 cups or 250 grams uncooked pasta — I used penne but you can use any pasta
1/2 cup sour cream
Chopped parsley for garnish
Salt and pepper

Heat the oil in a skillet. Add the beef and break it down with a spatula. Season it generously with salt and pepper and add the thyme. Mix it well and brown it until it is fully cooked.

Remove the beef from the pan into a bowl. Use a slotted spoon. Once all the beef is removed, leave about 2 tablespoons of the rendered fat in the pan. Set the rest aside.

Add the mushrooms to the pan and mix with the fat. Cook for about 7 minutes, until the mushrooms are cooked through and browned. Season with some salt. Place the cooked mushrooms into the bowl with the beef. Add 1/2 of a tablespoon of the reserved fat (or some oil) into the pan and scrape the brown bits. Add the onion and mix well, making sure to scrape the bottom of the pan. Cook, stirring occasionally, for 5 to 6 minutes — until the onion is translucent and softened.

Add the garlic cloves and mix in. Add the tomato paste and paprika and a little more oil. Mix well and cook for about 2 minutes, until the tomato paste starts to brown. Add a little bit of the beef stock and scrape the bottom of the pan. Add the rest of the liquid and bring it to a boil. * I used 3 1/2 cups of water and added beef bouillon to it instead of the beef stock. If you do use beef bouillon, add it when the water is boiling and make sure it dissolves completely.
Once the liquid is boiling, add the pasta. Mix it in and cook for about 20 minutes — until the pasta is cooked al dente. Stir the pasta occasionally.

Return the beef and mushrooms to the pan. Mix well and cook for a couple of minutes, until it is all heated through.

Remove pan from heat and add the sour cream. Mix in well. Taste for salt and adjust as necessary. Add some more black pepper. Garnish with chopped parsley and serve.

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