One pan French onion beef stroganoff

Description

2 tbs olive oil
1 brown onion, thinly sliced
150g button mushrooms, thickly sliced
1 garlic clove, crushed
1 tbs tomato paste
2 tsp sweet paprika
500g beef mince
2 tbs plain flour
1L (4 cups) Massel Stock Beef Style
1 tbs Worcestershire sauce
250g dried pappardelle pasta
200g tub French onion dip
200g (2 cups) grated 3 cheese blend
2 tbs fresh thyme leaves

Step 1
Heat oil in a large heavy-based frying pan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add mushrooms. Cook for 3 minutes or until softened. Add garlic, tomato paste and paprika. Cook for 30 seconds or until aromatic.
Step 2
Add beef. Cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned. Sprinkle with flour. Cook, stirring, for 1 minute. Add stock and Worcestershire. Increase heat to medium-high. Bring to boil. Add pasta. Reduce heat to medium-low. Simmer, stirring occasionally, for 12-15 minutes or until pasta is al dente and sauce has thickened. Remove from heat. Stir through dip until combined.
Step 3
Preheat a grill on high. Scatter cheese over pasta mixture. Grill for 2-3 minutes or until melted and golden. Top with thyme.