Description
Enjoy a comforting bowl of creamy beef stroganoff penne, featuring tender beef sirloin, earthy mushrooms, and a rich sauce. This dish is perfect for weeknight dinners or cozy gatherings, sure to satisfy everyone at the table!
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. Add about a tablespoon of salt.
- Add the penne pasta and cook according to package instructions until al dente (10-12 minutes). Stir occasionally.
- Drain the pasta and drizzle with a little olive oil to prevent clumping. Set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced beef sirloin in a single layer (cook in batches if necessary).
- Sear for 2-3 minutes on each side until browned, seasoning with salt and pepper. Remove and set aside.
- In the same skillet, add 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 beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
- Bring to a gentle simmer and cook for 5 minutes.
- Reduce heat to low and stir in sour cream until smooth. Adjust consistency with more beef broth if needed.
- Add the cooked penne pasta to the skillet with the sauce.
- Toss gently with tongs until well coated. Adjust seasoning with salt and pepper if necessary.
- Remove from heat and serve in bowls or on plates.
- Garnish with freshly chopped parsley. Enjoy with crusty bread or a simple green salad.
Notes
- For a richer flavor, add a splash of red wine to the sauce after sautéing the vegetables and let it reduce before adding the beef broth.
- Feel free to add spinach or peas for extra nutrition and color.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes