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Beef and Mushroom Stroganoff Pasta

Beef and mushroom stroganoff pasta combines browned ground beef, tender mushrooms, and wide egg noodles in a creamy, savory sauce. The noodles are tossed with the sauce just before serving for a hearty one-skillet-style dinner.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 16 cups water
  • 1 tbsp kosher salt
  • 12 oz wide egg noodles
For the beef and mushroom sauce
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, finely chopped
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring the water and kosher salt to a boil in a 6-quart pot.
  2. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until al dente.
  3. Drain the noodles.
Make the beef and mushroom sauce
  1. In a 12-inch skillet over medium-high heat, cook the ground beef, breaking it into crumbles, for 6 to 8 minutes until browned and it reaches 160°F.
  2. Transfer the beef to a plate.
  3. Add the onion and mushrooms to the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender and browned and their liquid has evaporated.
  4. Add the garlic and cook for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir for 1 minute.
  6. Gradually stir in the broth, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper.
  7. Bring the sauce to a simmer and cook for 3 to 5 minutes, stirring, until it thickens.
  8. Return the beef and any accumulated juices to the skillet and simmer for 2 minutes until hot.
  9. Remove the skillet from the heat and stir in the sour cream.
  10. Add the drained noodles and toss to coat.

Notes

Stir the sour cream in after removing the skillet from the heat to help keep the sauce smooth. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sour cream sauce may separate. For a gluten-free version, use gluten-free noodles and a 1:1 gluten-free flour blend.