Beef & Mushroom Stroganoff Pasta Recipe

Introduction

Beef & Mushroom Stroganoff Pasta is a comforting and flavorful twist on a classic Eastern European dish. Tender strips of beef and sautéed mushrooms in a creamy sauce are perfectly combined with egg noodles for a satisfying weeknight meal.

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

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned, about 3 to 4 minutes. Remove the beef from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 5 to 7 minutes until the mushrooms are tender and the onions become translucent.
4. Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Return the cooked beef to the skillet. Add Worcestershire sauce, Dijon mustard, and beef broth. Bring the mixture to a simmer and cook for about 5 minutes.
6. Step 6: Reduce heat to low and stir in the sour cream until the sauce is creamy and heated through. Season with salt and pepper to taste.
7. Step 7: Add the cooked pasta to the skillet and gently toss to coat the noodles with the beef and mushroom sauce.
8. Step 8: Serve the stroganoff warm, garnished with fresh parsley if desired.

Tips & Variations

• For extra richness, substitute half of the sour cream with cream cheese or heavy cream.
• Try using different mushrooms like shiitake or portobello for varied flavor and texture.
• Swap beef sirloin with ground beef or sliced chicken for a different protein option.
• If you prefer a thicker sauce, let it simmer a little longer before adding the sour cream.
• Use gluten-free pasta to adapt this recipe for gluten-sensitive diets.

Storage

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the sour cream. Adding a splash of broth or water while reheating can help maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce in advance and store it separately from the pasta. Combine and gently reheat before serving for best results.

What can I use instead of sour cream?

Greek yogurt is a good substitute for sour cream if you want a lighter option. Add it off the heat to prevent curdling.

Beef & Mushroom Stroganoff Pasta Recipe

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★★★★★

4.9 from 81 reviews

This Beef & Mushroom Stroganoff Pasta is a comforting and hearty dish featuring tender strips of beef sirloin and sautéed mushrooms in a creamy sour cream sauce, tossed with perfectly cooked egg noodles. It’s a quick and satisfying meal perfect for weeknight dinners, combining rich flavors and simple ingredients into one delicious skillet dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 pasta and set it aside to use later.
2. Prepare the Beef & Mushroom Sauce: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef sirloin and cook for 3 to 4 minutes until browned. Remove the beef from the skillet and set aside. In the same skillet, add chopped onions and sliced mushrooms; sauté for 5 to 7 minutes until mushrooms are tender and onions are translucent. Stir in minced garlic and cook for 1 additional minute until fragrant. Return the cooked beef to the skillet and add Worcestershire sauce, Dijon mustard, and beef broth. Bring the mixture to a simmer and cook for about 5 minutes.
3. Add Sour Cream: Reduce the heat to low and stir in the sour cream until well combined and heated through. Season the sauce with salt and pepper to taste.
4. Combine with Pasta: Add the cooked pasta to the skillet and gently toss to coat the noodles evenly with the creamy beef and mushroom sauce.
5. Serve: Plate the stroganoff pasta warm and garnish with fresh parsley if desired. Serve immediately and enjoy a rich and flavorful meal.

Notes

• Use any pasta of your choice, though egg noodles are traditional for stroganoff.
• Make sure not to overcook the beef to keep it tender and juicy.
• For a lighter version, substitute sour cream with Greek yogurt.
• Fresh parsley garnish adds a nice color and freshness to the dish.
• Leftovers can be refrigerated and reheated gently on the stovetop or microwave.

Keywords: Beef Stroganoff, Mushroom Sauce, Creamy Pasta, Comfort Food, Easy Dinner, Beef Sirloin Recipe