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Beef Stroganoff Penne Pasta

This Beef Stroganoff Penne Pasta is SO EASY! Tender beef, mushrooms, and a creamy sauce coat every bite of penne for a comforting meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 1 pound beef sirloin thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • chopped fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin in a single layer without overcrowding. Sear for 2-3 minutes on each side until browned but not fully cooked through. Remove from the pan and set aside.
  • In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, sautéing until mushrooms are golden and tender, about 5-7 minutes.
  • Pour 1 cup of beef broth into the skillet, scraping up any browned bits from the bottom. Stir in 1 tablespoon Worcestershire sauce and bring to a simmer.
  • Lower the heat and stir in 1 cup of sour cream until the sauce is smooth and creamy. Return the beef to the skillet and cook for another 2-3 minutes until the beef is heated through and the sauce thickens slightly. Season with salt and pepper to taste.
  • Add the cooked penne pasta to the skillet, gently tossing to coat every piece in the rich sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden Spoon or Spatula
  • Chef's knife
  • Colander
  • Measuring cups and spoons

Notes

  • For a gluten-free version, substitute penne with gluten-free pasta.
  • To make it dairy-free, replace sour cream with coconut or cashew cream.
  • Be careful not to overcook the beef to keep it tender and juicy.
  • Don’t add sour cream to boiling sauce to prevent curdling; lower heat first.
  • Freeze the sauce and beef separately from pasta for best texture when reheating.