Garlic Beef and Mushroom Penne in Creamy Stroganoff Sauce
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Main CourseCuisine: American-InspiredCalories: Approximately 620 kcal per servingIngredients12 oz penne pasta1 lb ground beef8 oz cremini mushrooms, sliced1 small onion, finely diced4 garlic cloves, minced2 tbsp butter1 tbsp olive oil2 tbsp all-purpose flour2 cups beef broth1 cup heavy cream½ cup sour cream1 tbsp Worcestershire sauce1 tsp Dijon mustard1 tsp paprika½ tsp dried thyme½ tsp salt¼ tsp black pepper½ cup grated Parmesan cheese2 tbsp chopped fresh parsley½ cup reserved pasta water, as neededInstructionsCook the pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente. Reserve ½ cup pasta water, then drain.Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking it apart as it browns. Drain excess grease if needed.Cook the vegetables: Add the mushrooms and onion. Cook for 5–7 minutes until the mushrooms are browned and the onion is tender.Add the flavorings: Stir in garlic, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. Cook for about 1 minute.Make the sauce: Add butter and let it melt. Sprinkle in the flour and stir well. Slowly pour in the beef broth, stirring constantly. Add the heavy cream and gently simmer until the sauce begins to thicken.Make it creamy: Reduce the heat to low. Stir in the sour cream and Parmesan until smooth and creamy.Combine: Add the cooked penne and toss until completely coated. Add a splash of reserved pasta water if the sauce is too thick.Serve: Garnish with fresh parsley and extra Parmesan if desired. Serve warm.NotesCremini, baby bella, or white button mushrooms all work well.Don't boil the sauce after adding sour cream.Add pasta water gradually if you need to thin the sauce.For extra richness, sprinkle additional Parmesan over each serving.Store leftovers in an airtight container in the refrigerator for up to 3–4 days.