Beef & Mushroom Stroganoff Pasta Recipe

Introduction

This Beef & Mushroom Stroganoff Pasta is a comforting twist on a classic dish, combining tender beef, savory mushrooms, and creamy sauce over perfectly cooked egg noodles. It’s a quick and satisfying meal that’s perfect for busy weeknights or cozy dinners.

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 the 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.
3. Step 3: In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are tender and the onions are translucent.
4. Step 4: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. 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.
6. Step 6: Reduce the heat to low and stir in the 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 beef and mushroom sauce.
8. Step 8: Serve the stroganoff pasta warm, garnished with fresh parsley if desired.

Tips & Variations

• For a lighter version, substitute Greek yogurt for sour cream.
• Try using different mushrooms like shiitake or portobello for varied flavor.
• If you prefer a thicker sauce, simmer a bit longer or add a teaspoon of flour before adding beef broth.
• Swap egg noodles for wide pappardelle or tagliatelle for a different pasta experience.
• Add a splash of white wine when simmering the sauce for extra depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if needed to loosen the sauce. This dish is best enjoyed fresh but reheats well when handled carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use other tender cuts like flank steak or ribeye. Just slice them thinly and adjust cooking time to avoid overcooking.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the sour cream with a dairy-free alternative such as coconut cream or a cashew-based cream.

Beef & Mushroom Stroganoff Pasta Recipe

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★★★★★

4.7 from 80 reviews

This Beef & Mushroom Stroganoff Pasta is a comforting and hearty dish featuring tender strips of beef sirloin and sautéed mushrooms in a creamy sauce, served over perfectly cooked egg noodles. With savory flavors from Worcestershire sauce, Dijon mustard, and garlic, it’s an easy-to-make meal that’s perfect for weeknights or cozy dinners.

• Author: Ella
• 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 and set aside.
2. Prepare the Beef & Mushroom Sauce: In a large skillet, heat the olive oil 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 the chopped onion and sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are tender and the onions are translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Return the cooked beef to the skillet. Stir in the Worcestershire sauce, Dijon mustard, and beef broth. Bring to a simmer and cook for about 5 minutes. Reduce the heat to low and stir in the sour cream. Mix until well combined and heated through. Season with salt and pepper to taste.
3. Combine with Pasta: Add the cooked pasta to the skillet and gently toss to coat the noodles with the beef and mushroom sauce.
4. Serve: Serve the Beef & Mushroom Stroganoff Pasta warm, garnished with fresh parsley if desired. Enjoy this hearty dish!

Notes

• Use fresh mushrooms such as cremini or button mushrooms for the best flavor and texture.
• To keep the sour cream from curdling, be sure to stir it in on low heat and avoid boiling after adding.
• You can substitute sour cream with Greek yogurt for a lighter version.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Adding fresh parsley as a garnish brightens the dish and adds a pop of color.

Keywords: Beef Stroganoff, Mushroom Stroganoff, Creamy Beef Pasta, Egg Noodles, One-Pan Dinner, Hearty Dinner, Comfort Food