Description
Enjoy a comforting bowl of creamy Beef Stroganoff Penne, featuring tender beef sirloin, sautéed mushrooms, and a rich sour cream sauce, all tossed with al dente penne pasta. Perfect 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.
- In a large skillet, heat 2 tablespoons of olive oil 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 cover with foil to keep warm.
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms, cooking for another 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, stirring to combine.
- Simmer for about 5 minutes to meld flavors.
- Reduce heat to low and stir in sour cream until smooth.
- Return cooked beef to the skillet, along with any juices, and heat for an additional 2-3 minutes.
- Adjust seasoning with salt and pepper if needed.
- Add drained penne pasta to the skillet and gently toss until well coated.
- If the sauce is too thick, add a splash of beef broth or water to reach desired consistency.
- Remove from heat and serve in bowls or on plates, garnished with chopped parsley.
- Pair with crusty bread or a simple green salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes