Description
Enjoy a comforting bowl of creamy Beef Stroganoff Penne, featuring tender beef sirloin, sautéed mushrooms, and a luscious sour cream sauce, all tossed with perfectly cooked penne pasta. Ideal for a cozy dinner!
Ingredients
Scale
- 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 (cremini preferred)
- 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)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the penne pasta and cook according to package instructions until al dente (10-12 minutes). Stir occasionally to prevent sticking. Drain and set aside, drizzling with a little olive oil.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced beef sirloin in a single layer (cook in batches if necessary). Sear for 2-3 minutes on each side until browned but not fully cooked. Remove and set aside.
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms; cook for 5-7 minutes until mushrooms are tender. Season with salt and pepper.
- Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze.
- Add Worcestershire sauce and Dijon mustard; stir to combine.
- Simmer for 5 minutes, then reduce heat to low and stir in sour cream until smooth.
- Return the seared beef to the skillet, including any juices. Stir to combine.
- Simmer for an additional 5 minutes until beef is cooked through and tender. Adjust seasoning if needed.
- Add cooked penne pasta and toss gently until well coated. Add broth or water if the sauce is too thick.
- Spoon the creamy beef stroganoff penne into bowls or plates.
- Garnish with freshly chopped parsley. Serve with crusty bread or a simple green salad.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding broth if necessary.
- Avoid freezing, as the cream may separate upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes