1 pound ground beefKosher salt and freshly ground black pepperOne 10-ounce package white mushrooms, halved or quartered if large1 tablespoon extra-virgin olive oil1/2 teaspoon paprika3 cloves garlic, finely chopped3 cloves garlic, finely chopped1 carrot, cut into 1/4-inch dice1 small onion, chopped1 tablespoon tomato pasteOne 15-ounce can low-sodium beef broth1 tablespoon Worcestershire sauce2 cups dried penne pasta2 ounces cream cheese, at room temperature2 ounces cream cheese, at room temperature1/4 cup sour cream3 tablespoons chopped fresh chives3 tablespoons chopped fresh parsley leaves

Heat a large nonstick skillet over medium-high heat.Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.TTo the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.Stir in the tomato paste and cook until the tomato paste has toasted Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamcream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Hamburger Stroganoff Skillet

7730 Erwin Highway, Chuckey, TN 37641| (423) 257-5739 | info@mountainviewcountrymarket.comHours: Monday - Thursday 8:30AM - 5:30PM | Friday & Saturday 8:30AM - 7:00PM | Closed Sunday

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