Beef Stroganoff Pasta
This creamy beef stroganoff pasta combines tender beef, sautéed mushrooms, and a rich sour cream sauce for a comforting, restaurant-quality meal ready in under 30 minutes.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
Pasta
- 12 oz egg noodles or pasta
Beef and Sauce
- 1.5 lb beef sirloin cut into cubes
- 8 oz mushrooms sliced
- 1 yellow onion diced
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 cup sour cream
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a skillet over medium-high heat. Sear beef in batches until browned, then remove and set aside.
- In the same skillet, sauté onion until soft, then add garlic and cook briefly until fragrant.
- Add mushrooms and cook until softened and browned, about 5 minutes.
- Pour in beef broth and Dijon mustard, scraping the pan to release flavor. Simmer for 2 minutes.
- Return beef to the skillet and stir to combine. Remove from heat and stir in sour cream until smooth.
- Add cooked pasta and toss gently. Add reserved pasta water if needed to adjust consistency.
- Season with salt and pepper, garnish with parsley, and serve immediately.
Notes
Do not boil the sauce after adding sour cream to prevent curdling. Serve immediately for best texture and flavor.