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Creamy Beef Stroganoff Pasta Recipe Easy Homemade Cozy Dinner Idea

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A quick and easy creamy beef stroganoff pasta recipe that delivers rich, comforting flavors in under 30 minutes, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450g) lean ground beef or thinly sliced sirloin
  • 8 ounces (225g) cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • 1 cup (240ml) full-fat sour cream, room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 12 ounces (340g) egg noodles or preferred pasta shape
  • A handful fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of egg noodles or your chosen pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and set aside, reserving about ½ cup (120ml) of pasta water.
  2. While pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté for about 3-4 minutes until translucent. Toss in 3 minced garlic cloves and cook for another 30 seconds, until fragrant.
  3. Add 8 ounces (225g) of sliced mushrooms to the pan. Stir occasionally and cook until they release their moisture and start to brown, about 6-7 minutes.
  4. Push the mushrooms and onions to the side of the pan, increase heat to medium-high, and add 1 pound (450g) of ground beef or sirloin strips. Let the meat brown without stirring too much for about 3 minutes, then break it up and cook until no longer pink, about 4-5 more minutes. Season with salt and pepper.
  5. Sprinkle 2 tablespoons of all-purpose flour evenly over the meat and veggies. Stir well to combine and cook for 1-2 minutes to cook out the raw flour taste and help thicken the sauce.
  6. Slowly pour in 2 cups (480ml) of low-sodium beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken for about 4-5 minutes until the sauce coats the back of a spoon.
  7. Lower heat to medium-low and stir in 1 cup (240ml) of room-temperature full-fat sour cream, 1 teaspoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Mix gently until smooth and creamy. Avoid boiling to prevent curdling.
  8. Add the cooked pasta to the skillet, tossing well to coat. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up. Heat through for 1-2 minutes.
  9. Sprinkle chopped fresh parsley on top for color and freshness. Taste and adjust seasoning with salt and pepper as needed.

Notes

Use room temperature sour cream to prevent curdling. Don’t overcrowd the pan when browning beef to ensure good sear and flavor. Reserve pasta water to adjust sauce consistency. Variations include swapping beef for lentils or tofu for vegetarian, using gluten-free pasta and flour for gluten-free, or spiralized zucchini for low-carb.

Nutrition

Keywords: beef stroganoff, creamy pasta, comfort food, quick dinner, easy recipe, beef pasta, stroganoff pasta

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