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A bowl of creamy beef stroganoff penne with mushrooms and fresh parsley
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Creamy Beef Stroganoff Penne

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 1 lb top sirloin steak, cut into thin strips
  • 12 oz penne pasta
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all -purpose flour
  • 1.5 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Drain and set aside.
  • Season beef strips with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sear beef until browned, approximately 2-3 minutes. Remove beef and set aside.
  • In the same skillet, melt the remaining 1 tablespoon of butter. Add sliced mushrooms and diced onions, cooking until softened and browned, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  • Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  • Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens.
  • Reduce heat to low. Stir in the sour cream until smooth. Return the cooked beef and accumulated juices to the skillet.
  • Add the cooked penne to the skillet and toss to coat thoroughly in the sauce.
  • Garnish with fresh parsley and serve immediately.