Beef & Mushroom Stroganoff Pasta Recipe
Introduction
Beef & Mushroom Stroganoff Pasta is a comforting and flavorful dish that combines tender strips of beef, savory mushrooms, and a creamy sauce tossed with pasta. This recipe is perfect for a satisfying weeknight dinner that feels both hearty and indulgent.
Ingredients
- 12 ounces egg noodles (or pasta of your choice)
- 1 tablespoon olive oil
- 1 pound beef sirloin (sliced into thin strips)
- 1 medium onion (chopped)
- 2 cups mushrooms (sliced, such as cremini or button)
- 2 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Instructions
- Step 1: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Step 3: In the same skillet, sauté the chopped onion and sliced mushrooms for 5-7 minutes until mushrooms are tender and onions are translucent.
- Step 4: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 5: Return the cooked beef to the skillet. Add Worcestershire sauce, Dijon mustard, and beef broth. Bring to a simmer and cook for about 5 minutes.
- Step 6: Reduce heat to low and stir in the sour cream. Mix until well combined and heated through. Season with salt and pepper to taste.
- Step 7: Add the cooked pasta to the skillet and gently toss to coat the noodles with the beef and mushroom sauce.
- Step 8: Serve warm, garnished with fresh parsley if desired. Enjoy your hearty Beef & Mushroom Stroganoff Pasta!
Tips & Variations
- For a lighter version, substitute sour cream with Greek yogurt.
- Use mushrooms like shiitake or portobello for deeper flavor.
- Add a splash of white wine when simmering the sauce for extra richness.
- Try ground beef instead of sirloin strips for a quicker prep.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of beef broth or water if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to use any pasta you prefer, such as fettuccine, penne, or even spaghetti. Egg noodles are traditional, but other shapes will work well to hold the sauce.
Is there a way to make this dish dairy-free?
You can replace the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream. Just be mindful that the flavor and texture will differ slightly.
PrintBeef & Mushroom Stroganoff Pasta Recipe
This hearty Beef & Mushroom Stroganoff Pasta recipe combines tender strips of beef sirloin with sautéed mushrooms and onions, all coated in a creamy sour cream sauce, served over al dente egg noodles. It’s an easy-to-make comfort food favorite packed with rich flavors and perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta:
- 12 ounces egg noodles (or pasta of your choice)
- 1 tablespoon olive oil
For the Beef & Mushroom Sauce:
- 1 pound beef sirloin, sliced into thin strips
- 1 medium onion, chopped
- 2 cups mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- Prepare the Beef & Mushroom Sauce: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef and set aside. In the same skillet, add chopped onion and sliced mushrooms; sauté for 5-7 minutes until mushrooms are tender and onions are translucent. Stir in minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Return the cooked beef to the skillet. Stir in Worcestershire sauce, Dijon mustard, and beef broth. Bring the mixture to a simmer and cook for about 5 minutes to meld flavors.
- Add Sour Cream: Reduce heat to low and stir in the sour cream until the sauce is well combined and heated through. Season with salt and pepper to taste.
- Toss with Pasta: Add the cooked pasta to the skillet and gently toss to evenly coat the noodles with the creamy beef and mushroom sauce.
- Serve: Plate the stroganoff pasta warm and garnish with fresh parsley if desired. Enjoy this comforting and flavorful dish.
Notes
- Use egg noodles for a classic stroganoff texture, but other pasta shapes like fettuccine or penne work well.
- For a lower-fat version, swap sour cream with Greek yogurt or a light cream alternative.
- Beef sirloin is preferred for tenderness, but flank or skirt steak can be substituted.
- If fresh mushrooms are unavailable, dried mushrooms rehydrated in warm water can be used to enhance flavor.
- Prepare the sauce gently on low heat after adding sour cream to prevent curdling.
Keywords: beef stroganoff, mushroom stroganoff, creamy beef pasta, comfort food recipe, easy dinner, beef pasta recipe
