Stroganoff with Ground Meat and Pasta

INSTRUCTIONS

• 1
  First, prepare the vegetables: Peel and finely chop the onion and garlic, wash the mushrooms, dry them, and slice them thinly.
• 2
  Bring salted water to a boil in a large pot over high heat. Once the water is boiling, add the pasta to the pot and cook on high heat for 14–15 minutes. After cooking, drain the pasta and cool it under cold water.
• 3
  Meanwhile, heat 4 tablespoons of oil in a medium pan over medium heat. Once the oil is hot, add the onion, garlic, and ground beef to the pan and sauté together for 7–8 minutes over medium heat. During sautéing, break up the meat with a spatula to avoid larger clumps. After the time has elapsed, add Dijon mustard, Worcestershire sauce, mushrooms, salt, and pepper, and sauté for another 2–3 minutes.
• 4
  Then add 300 ml of beef broth, salt and pepper to taste, reduce the heat to low, and simmer the mixture slowly for 15–16 minutes. Once the mixture is cooked, add 330 ml of cooking cream to the pan, mix 1 tablespoon of starch in 20 ml of water, and add the resulting mixture to the pan. Increase the heat to medium and cook for another 3–4 minutes.
• 5
  Finally, add the pasta to the mixture, stir, and add finely chopped parsley. Divide the finished dish into individual plates and serve.