Beef & Mushroom Stroganoff Pasta Recipe

Introduction

This Beef & Mushroom Stroganoff Pasta is a comforting, creamy dish that combines tender strips of beef and savory mushrooms with a rich sauce. Ready in just over half an hour, it’s perfect for a satisfying weeknight dinner that feels special.

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: 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.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. Step 3: In the same skillet, add chopped onion and sliced mushrooms. Sauté for 5-7 minutes until mushrooms are tender and onions are translucent.
4. Step 4: Stir in minced garlic and cook for 1 minute until fragrant.
5. Step 5: Return the cooked beef to the skillet. Stir in Worcestershire sauce, Dijon mustard, and beef broth. Bring to a simmer and cook for about 5 minutes.
6. Step 6: Reduce heat to low and stir in sour cream. Mix until well combined 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 sauce.
8. Step 8: Serve warm, garnished with fresh parsley if desired.

Tips & Variations

• For a richer flavor, use cremini mushrooms instead of button mushrooms.
• Swap sour cream for Greek yogurt for a tangier, healthier twist.
• Try adding a splash of white wine to the sauce after cooking the mushrooms for extra depth.
• Use a mix of different mushroom varieties to enhance the texture and flavor.

Storage

Store leftover stroganoff pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, while sirloin is ideal for quick cooking, you can also use flank steak or ribeye sliced thinly. Just adjust cooking time to prevent overcooking.

Is sour cream necessary in the sauce?

Sour cream adds creaminess and tang to the stroganoff, but you can substitute with crème fraîche or plain Greek yogurt if preferred. Avoid boiling the sauce after adding sour cream to prevent curdling.

Beef & Mushroom Stroganoff Pasta Recipe

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★★★★★

4.6 from 81 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Beef & Mushroom Stroganoff Pasta is a comforting and hearty dish combining tender strips of beef sirloin, savory mushrooms, and a creamy sauce flavored with Worcestershire sauce and Dijon mustard. Cooked with egg noodles and garnished with fresh parsley, it’s perfect for a satisfying weeknight meal.

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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 (such as cremini or button), sliced
• 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)

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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 and set aside.
2. 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 from the skillet and set aside. In the same skillet, add chopped onion and sliced mushrooms; sauté for about 5-7 minutes until mushrooms are tender and onions translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant. Return the beef to the skillet, then stir in Worcestershire sauce, Dijon mustard, and beef broth. Bring to a simmer and cook for about 5 minutes.
3. Add Sour Cream and Season: Reduce heat to low, stir in sour cream until fully combined and heated through. Season with salt and pepper to taste.
4. Combine with Pasta: Add the cooked egg noodles to the skillet and gently toss to coat the noodles evenly with the beef and mushroom sauce.
5. Serve: Plate the stroganoff pasta and garnish with fresh parsley if desired. Serve warm and enjoy this hearty meal.

Notes

• Use egg noodles for traditional stroganoff flavor, but any pasta can be substituted.
• For a richer sauce, use full-fat sour cream.
• Ensure the beef is sliced thinly to cook quickly and remain tender.
• Adjust seasoning with salt and pepper according to taste before serving.
• Fresh parsley adds freshness but can be omitted if unavailable.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Beef stroganoff, mushroom stroganoff, creamy beef pasta, quick dinner recipe, easy stovetop meals