Cheesy Beef Stroganoff Penne
Ground beef, mushrooms, and penne coated in a creamy cheese sauce with sour cream and a hint of paprika.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 12 oz penne pasta
- 16 oz ground beef 80 percent lean
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 cup low sodium beef broth
- 1 cup whole milk
- 8 oz processed cheese loaf cubed
- 2 tbsp sour cream
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 pinch black pepper
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil the penne. Cook the penne in boiling salted water until al dente, then drain and set aside.
- Soften the onion. Heat the oil in a large skillet over medium heat and cook the onion 2 to 3 minutes until soft. Stir in the garlic for 1 minute.
- Brown the beef. Add the beef and cook, breaking it up, until browned and 160 degrees F inside. Drain the extra fat, then stir in the mushrooms and cook 3 to 4 minutes.
- Make the sauce. Pour in the broth and milk, add the Worcestershire and paprika, and bring to a gentle simmer. Stir in the cheese cubes until melted and smooth.
- Finish. Lower the heat, stir in the sour cream and pepper, add the penne, and toss to coat. Top with parsley.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F, or swap cheddar and cream cheese for the processed cheese.
Tips: Add the cheese slowly over low heat so it melts without clumping. No extra salt is needed because the cheese and broth are salty.
Storage: Refrigerate in an airtight container for up to three days and reheat with a splash of milk.