Creamy Beef Stroganoff Penne is a delightful twist on a classic dish that brings comfort and satisfaction to the dinner table. As I prepared this recipe, I couldn’t help but think about the rich history 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, earthy mushrooms, and a luscious creamy sauce served over perfectly cooked penne pasta creates a symphony of flavors and textures that is simply irresistible.

People adore Creamy Beef Stroganoff Penne not only for its mouthwatering 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 clings to the pasta, ensuring every bite is a delightful experience. Join me as we dive into this comforting 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 prepare the beef. In a large skillet, heat 2 tablespoons of olive oil 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. Remove the beef from the skillet and set it aside on a plate. I like to cover it with foil to keep it warm.

Cooking the Vegetables

8. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. 9. 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. 10. Season the mixture with a pinch of salt and pepper to enhance the flavors.

Creating the Sauce

11. Once the vegetables are cooked, it’s time to build the sauce. Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze and incorporate all those delicious browned bits. 12. Add the Worcestershire sauce and Dijon mustard, stirring well to combine. 13. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.

Finishing the Dish

14. Reduce the heat to low and stir in the sour cream. Make sure to mix it well until the sauce is creamy and smooth. 15. Return the cooked beef to the skillet, along with any juices that have accumulated on the plate. Stir to combine everything, and let it cook for an additional 2-3 minutes until the beef is heated through. 16. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Combining Pasta and Sauce

17. Now, it’s time to bring everything together! Add the drained penne pasta to the skillet with the beef and sauce. 18. Gently toss the pasta in the sauce until it’s well coated. I find that using tongs works best for this step, as it helps to evenly distribute the sauce without breaking the pasta. 19. If the sauce seems 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, remove the skillet from the heat. 21. Serve the creamy beef stroganoff penne in bowls or on plates, garnishing with freshly chopped parsley for a pop of color and freshness. 22. I like to serve it with a side of crusty bread or a simple green salad to balance the richness of the dish.

Storage and Reheating

23. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. 24. To reheat, simply warm it in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce if necessary. Enjoy your creamy beef stroganoff penne! It’s a comforting dish that’s perfect for a cozy dinner at home.

Conclusion:

In wrapping up this delightful journey through the world of Creamy Beef Stroganoff Penne, I can confidently say that this recipe is a must-try for anyone looking to impress their family or friends with a comforting and flavorful dish. The rich, creamy sauce combined with tender beef and perfectly cooked penne creates a symphony of flavors that is simply irresistible. Not only is it a crowd-pleaser, but it also comes together quickly, making it an ideal choice for busy weeknights or special occasions alike. For serving suggestions, consider pairing your Creamy Beef Stroganoff Penne 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 beauty of this dish lies in its versatility, allowing you to make it your own! I wholeheartedly encourage you to give this Creamy Beef Stroganoff Penne recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Did you add any unique twists? How did your loved ones react? Share your thoughts and photos with me, and let’s celebrate the joy of cooking together! Happy cooking! Print