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Indulgent Creamy Mushroom Beef Stroganoff Pasta

Experience the ultimate comfort food with this Creamy Mushroom Beef Stroganoff Pasta. Tender beef mingles with earthy mushrooms and a luscious sour cream sauce that clings to every noodle, creating a dish that's rich, satisfying, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb beef sirloin sliced
  • 8 oz mushrooms sliced (cremini or button)
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 3 cups egg noodles
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Prepare the ingredients by slicing the beef and mushrooms, dicing the onion, and mincing the garlic.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they are translucent, about 3-4 minutes.
  3. Add minced garlic and sliced mushrooms to the pan, cooking until the mushrooms are browned and softened, roughly 5-7 minutes.
  4. Sprinkle the flour over the mushroom mixture, stirring to combine and cook for another 1-2 minutes.
  5. Pour in the beef broth, scraping the bottom of the pan to deglaze, and bring to a simmer for 5 minutes.
  6. Stir in the sour cream and seasoned beef, cooking until the beef is just cooked through, about 3-5 minutes.
  7. Meanwhile, boil a pot of salted water and cook the egg noodles according to package instructions until al dente. Drain and set aside.
  8. Toss the cooked noodles with the mushroom-beef sauce, blending until fully coated, and warm through.
  9. Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth to help restore creaminess.