Beef Stroganoff

For some reason I have been craving beef stroganoff, I think it has something to do with walking past the freezer section in the store and seeing the frozen microwave beef stroganoff. They always look so good on the box and when you open it it's horrible and tastes bad. I ended up looking through tons of recipes and I noticed most of them require a can of mushroom soup. I personally think that is cheating and also I dont like that fact I dont have control over what's in it. So I made my own sauce and added lean ground beef to it. I used rainbow pasta to dress it up a little for spring. 

recipe:

1 c. fried onions (the ones in a can you get at the store)

3 tbsp butter 

10 oz mushrooms 

4 cloves of garlic, minced

1/2 tsp thyme

1/4 c flour  

1 1/4 c chicken stock 

1 1/4 c cream 

1 pound lean ground beef 

pasta noodles 

Put fried onions in the food processor and process them down to crumbs and set aside.

Melt butter, add mushrooms, cook for about 5 minutes on med-low heat until all the liquid is released. After tuen heat to med-high heat and cook for another 5 mins until all liquid is absorbed again. Add garlic and thyme and cook until fragrant then add flour and onions cook until flour has browned a little, about 1 minute. Stir in cream and broth, reduce heat to low and cook for about 10 mins or until the cream has thickened.

After I cooked up the meat and added it to the mushroom cream sauce. I put that on top of the pasta and sprinkled left over fried onions on top.