Cheesy Stroganoff Bowl (Printable Version)
An American-inspired take on stroganoff using ground beef, sauteed mushrooms, penne, and creamy Velveeta sauce. Comfort in every bite!
# 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:
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.
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.
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.
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.
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.
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.
07 -
Sprinkle the parsley right on top, then serve it up immediately. Dive into the cheesy deliciousness!
# Notes:
01 -
If you’re not into sour cream, try Greek yogurt instead for the same creaminess.
02 -
Need extra greens? Toss some spinach or peas in with the pasta and sauce.
03 -
Velveeta keeps the sauce super smooth, but shredded cheddar works okay too.
04 -
Warm up leftovers easily by adding in a splash of milk when reheating.