Creamy Beef Stroganoff Penne is a delightful twist on a classic dish that brings comfort and satisfaction to the dinner table. As I prepare this recipe, I can’t help but reminisce about the origins of beef stroganoff, which dates back to 19th-century Russia. This dish has evolved over the years, becoming a beloved favorite in many households around the world. The combination of tender beef, rich cream sauce, and perfectly cooked penne pasta creates a symphony of flavors and textures that is simply irresistible.

People adore Creamy Beef Stroganoff Penne not just for its taste, but also for its convenience. It’s a one-pot meal that can be whipped up in under an hour, making it perfect for busy weeknights or special occasions alike. The creamy sauce envelops the pasta and beef, creating a comforting dish that warms the soul. Join me as we dive into this delicious recipe that is sure to become a staple in your kitchen!

Ingredients:

1 pound of beef sirloin, thinly sliced
8 ounces of penne pasta
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
8 ounces of mushrooms, sliced (I prefer cremini for their flavor)
1 cup of beef broth
1 tablespoon of Worcestershire sauce
1 teaspoon of Dijon mustard
1 cup of sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta. 2. Once the water is boiling, add the penne pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. 3. Stir occasionally to prevent the pasta from sticking together. 4. Once cooked, drain the pasta in a colander and set it aside. I like to drizzle a little olive oil over it to keep it from clumping.

Preparing the Beef

5. While the pasta is cooking, let’s get started on the beef. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 6. Once the oil is hot, add the thinly sliced beef sirloin in a single layer. You may need to do this in batches to avoid overcrowding the pan. 7. Sear the beef for about 2-3 minutes on each side until it’s browned but not fully cooked through. This will help lock in the juices and flavor. 8. Remove the beef from the skillet and set it aside on a plate. Don’t worry if it’s not fully cooked; it will finish cooking later.

Cooking the Vegetables

9. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. 10. Next, add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. 11. Season the mixture with a pinch of salt and pepper to enhance the flavors.

Creating the Sauce

12. Once the mushrooms are cooked, pour in 1 cup of beef broth. Scrape the bottom of the skillet with a wooden spoon to deglaze it, incorporating all those delicious browned bits. 13. Add the Worcestershire sauce and Dijon mustard to the skillet, stirring well to combine. 14. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together. 15. After simmering, reduce the heat to low and stir in the sour cream. Make sure to mix it thoroughly until the sauce is creamy and smooth.

Combining Everything

16. Return the seared beef to the skillet, along with any juices that have accumulated on the plate. Stir to combine everything well. 17. Let the beef simmer in the sauce for an additional 5 minutes, or until it’s cooked through and tender. This is the perfect time to taste and adjust the seasoning with more salt and pepper if needed. 18. Now, add the cooked penne pasta to the skillet. Gently toss everything together until the pasta is well coated with the creamy sauce. I find that using tongs works best for this step. 19. If the sauce is too thick, you can add a splash of beef broth or water to reach your desired consistency.

Serving the Dish

20. Once everything is combined and heated through, it’s time to serve! Spoon the creamy beef stroganoff penne into bowls or onto plates. 21. For a finishing touch, sprinkle freshly chopped parsley on top for a pop of color and freshness. 22. I love serving this dish with a side of crusty bread or a simple green salad to balance the richness of the stroganoff.

Storage Tips

23. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce if necessary. 24. I recommend not freezing this dish, as the cream can separate upon thawing, affecting the texture. Enjoy your creamy beef stroganoff penne! It’s a comforting dish that’s perfect for a cozy dinner at

Conclusion:

In summary, this Creamy Beef Stroganoff Penne is an absolute must-try for anyone looking to elevate their weeknight dinner game. The rich, velvety sauce combined with tender beef and perfectly cooked penne creates a dish that is not only comforting but also incredibly satisfying. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to impress. For serving suggestions, consider pairing this delightful dish with a crisp green salad or some garlic bread to soak up that luscious sauce. If you’re feeling adventurous, you can easily customize the recipe by adding mushrooms, spinach, or even a splash of white wine for an extra layer of flavor. The possibilities are endless! I encourage you to give this Creamy Beef Stroganoff Penne a try and make it your own. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Cooking is all about sharing and enjoying, so let’s spread the love for this fantastic recipe together!