Beef Stroganoff Pasta 🥩🍄🍜🔥 Creamy, Meaty, and Packed With Deep, Umami-Rich Flavor in Every Forkful

This is comfort food with Eastern European roots and weeknight practicality. Tender beef, mushrooms, and garlic get folded into a silky sour cream sauce that clings to every ribbon of pasta.

It’s cozy, quick, and full of old-school charm — with modern, pasta-forward energy.

Ingredients (Serves 3–4)

For the pasta

• 8 oz egg noodles or fettuccine
• Salted water for boiling
• ¼–½ cup reserved pasta water

For the beef & mushrooms

• 1 tbsp olive oil or butter
• 1 lb beef sirloin, flank, or stew meat (thinly sliced against the grain)
• Salt and pepper
• 1 tbsp flour (for dusting)
• 1 small onion, thinly sliced
• 8 oz mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• ½ tsp paprika
• Optional: ½ tsp Dijon mustard or Worcestershire sauce

For the sauce

• ¾ cup beef broth
• ½ cup sour cream or Greek yogurt
• Optional: splash of white wine or dry sherry
• Optional: pinch of nutmeg or thyme

To finish

• Chopped parsley
• More black pepper
• Optional: extra dollop of sour cream

Instructions

Step 1: Cook the pasta
Boil pasta until al dente. Reserve pasta water, then drain and set aside.

Step 2: Brown the beef
Toss beef with flour, salt, and pepper. In a large skillet, heat oil over high heat. Sear beef in batches just until browned (do not overcrowd). Set aside.

Step 3: Sauté aromatics
Lower heat to medium. Add onions and mushrooms. Cook 6–8 minutes until soft and golden. Stir in garlic and paprika; cook 1 minute more.

Step 4: Deglaze and build sauce
Add broth (and wine, if using), scraping up browned bits. Let simmer 3–5 minutes. Stir in mustard or Worcestershire if using.

Step 5: Make it creamy
Lower heat and stir in sour cream. Warm gently — do not boil. Return beef to skillet and simmer 1–2 minutes until everything is coated and tender.

Step 6: Combine and serve
Toss cooked pasta into the sauce. Add pasta water as needed to loosen. Serve with parsley and black pepper.

Flavor Variations

• Use ground beef for a budget version
• Add spinach or peas for brightness
• Swap sour cream for crème fraîche or cream cheese
• Stir in a spoonful of horseradish for kick
• Use wide egg noodles for a classic feel, or penne for sturdiness

Pro Tips

• Slice beef thin and against the grain for tenderness
• Don’t overcook once the sour cream is in — it can curdle
• Brown mushrooms deeply for max umami
• Flour helps the sauce cling to the beef and thicken naturally
• Add pasta water gradually to hit the perfect creaminess

Final Thoughts

Beef Stroganoff Pasta is old-school comfort with just enough upgrade to feel modern. Rich, creamy, and hearty — it’s the kind of meal that feels like a warm blanket in a bowl.

Sear it. Swirl it. Savor the nostalgia. 🥩🍄🍜🔥

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