Can I use a different type of pasta?

Of course! Penne is great at holding the sauce, but feel free to try other medium-sized shapes like farfalle, rotini, or even classic egg noodles. Just make sure to cook them al dente by following the package.

What’s a good alternative to Velveeta cheese?

No Velveeta? No problem! Mix a cup of shredded cheddar or American cheese with a couple of tablespoons of cream cheese. Processed cheese slices can also work well. Just chop or shred them for smoother melting.

Can this meal be prepped in advance?

Yep! Cook it up to two days ahead and keep it refrigerated. Reheat on the stove using a splash of milk or broth since the pasta soaks up some sauce. Individual portions warm nicely in the microwave with a splash of liquid too!

How can I make this dish healthier?

Lighten it up by swapping beef for turkey or the leanest ground beef. Switch sour cream for Greek yogurt, use light Velveeta, and pack in more mushrooms while reducing meat. Whole wheat pasta adds fiber, and pairing it with veggies is always a win.

What if I don’t eat beef?

Not a problem! Ground turkey, chicken, or meat-free options work well. For a vegetarian version, use more mushrooms and toss in diced veggies like bell peppers or zucchini. Protein-packed beans like cannellini are a good alternative too.

Is it okay to freeze this dish?

While freezing is an option, cream-based sauces and pasta don’t always hold up well. To freeze, skip adding the sour cream first. When you reheat, add it fresh and heat everything slowly. Undercooking pasta slightly before freezing helps prevent mushiness too.

Rich and Creamy Velveeta Beef Dinner

Category: Meals for Every Occasion

Cook pasta. Sauté mushrooms with onions and garlic after browning beef. Make the sauce with broth, flour, and Worcestershire. Stir in sour cream and Velveeta till smooth. Mix everything and garnish with parsley.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:49 GMT

Velvety Creamy Stroganoff with Beef and Pasta | homebitesbyana.com

Recipe FAQs

→ Can I use a different type of pasta?: Of course! Penne is great at holding the sauce, but feel free to try other medium-sized shapes like farfalle, rotini, or even classic egg noodles. Just make sure to cook them al dente by following the package.
→ What’s a good alternative to Velveeta cheese?: No Velveeta? No problem! Mix a cup of shredded cheddar or American cheese with a couple of tablespoons of cream cheese. Processed cheese slices can also work well. Just chop or shred them for smoother melting.
→ Can this meal be prepped in advance?: Yep! Cook it up to two days ahead and keep it refrigerated. Reheat on the stove using a splash of milk or broth since the pasta soaks up some sauce. Individual portions warm nicely in the microwave with a splash of liquid too!
→ How can I make this dish healthier?: Lighten it up by swapping beef for turkey or the leanest ground beef. Switch sour cream for Greek yogurt, use light Velveeta, and pack in more mushrooms while reducing meat. Whole wheat pasta adds fiber, and pairing it with veggies is always a win.
→ What if I don’t eat beef?: Not a problem! Ground turkey, chicken, or meat-free options work well. For a vegetarian version, use more mushrooms and toss in diced veggies like bell peppers or zucchini. Protein-packed beans like cannellini are a good alternative too.
→ Is it okay to freeze this dish?: While freezing is an option, cream-based sauces and pasta don’t always hold up well. To freeze, skip adding the sour cream first. When you reheat, add it fresh and heat everything slowly. Undercooking pasta slightly before freezing helps prevent mushiness too.

Cheesy Stroganoff Bowl

An American-inspired take on stroganoff using ground beef, sauteed mushrooms, penne, and creamy Velveeta sauce. Comfort in every bite!

Prep Time

10 min

Cooking Time

20 min

Total Time

30 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: American

Yields: 4 Servings

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 1 lb (450g) ground beef or sliced beef strips

02 12 oz (340g) penne pasta

03 1 tbsp olive oil (if cooking beef strips)

04 1 small onion, finely diced

05 2 garlic cloves, minced up

06 1 cup mushrooms, thinly sliced

→ For the Sauce

07 4 oz (115g) Velveeta cheese, cubed

08 1 1/2 cups beef broth

09 1 tsp paprika

10 1 tbsp Worcestershire sauce

11 2 tbsp all-purpose flour

12 1/2 cup sour cream

13 Salt and pepper, adjust as needed

→ For Garnish

14 Chopped fresh parsley, 2 tbsp

Steps

Step 01

Fill a big pot with salty water and bring it to a rolling boil. Once the pasta is cooked to a firm bite (al dente), scoop out ½ cup of the cooking water and set it aside. Drain the pasta and leave it for now.

Step 02

Get your skillet heated up on medium. Crumble and brown the ground beef until fully cooked—drain any extra grease if needed. If using beef strips, sear them quickly in hot oil for a couple of minutes on each side, then take them out of the pan.

Step 03

Turn the heat to medium, toss the onions into the same pan, and fry them for about 2 minutes until soft. Add the garlic and mushrooms, stirring occasionally for 3 or 4 minutes until they're tender and smell amazing.

Step 04

Sprinkle in the flour and mix well with the veggies. Cook for a minute to get rid of the raw flour taste. Gradually pour in the beef broth, stirring like crazy to break up lumps. Add the Worcestershire and paprika, simmering for a few minutes until it thickens just a little.

Step 05

Turn the heat down and toss in the Velveeta chunks. Let them fully melt, stirring as you go for extra creaminess. Mix in the sour cream for a rich, smooth finish. Season it all with a bit of salt and pepper to your liking.

Step 06

Add your cooked beef back into the sauce, then fold in the drained pasta. Stir until everything's coated in sauce, adding a splash of that reserved pasta water if you need to thin it out.

Step 07

Sprinkle the parsley right on top, then serve it up immediately. Dive into the cheesy deliciousness!

Notes

If you’re not into sour cream, try Greek yogurt instead for the same creaminess.
Need extra greens? Toss some spinach or peas in with the pasta and sauce.
Velveeta keeps the sauce super smooth, but shredded cheddar works okay too.
Warm up leftovers easily by adding in a splash of milk when reheating.