Hamburger Stroganoff with Bowtie Pasta
A creamy skillet dinner of ground beef in brown gravy and sour cream, tossed with bowtie pasta.
Equipment
- Large skillet
- Large pot
- Instant-read thermometer
Ingredients
Main Ingredients
- 2 lb ground beef pour off excess drippings
- 1 small onion diced
- 2 packets brown gravy mix
- 2 cup water
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp black pepper no extra salt needed
- 1 can (10.5 oz) condensed cream of mushroom soup or cream of chicken soup
- 1 cup sour cream let it warm slightly
- 12 oz bowtie pasta cook 1 to 2 minutes less than the package
Instructions
Cooking
- Bring a large pot of salted water to a boil for the pasta.
- Brown the beef and onion in a large skillet over high heat with the pepper until no pink remains. Pour off excess drippings.
- Reduce the heat to medium. Mix the gravy mix, water, and Worcestershire, add to the skillet, and cook 3 to 4 minutes until thickened.
- Stir in the garlic powder and soup. Simmer, then reduce the heat to low.
- Cook the pasta 1 to 2 minutes less than the package time and drain very well.
- Stir the sour cream into the skillet and turn off the heat.
- Add the pasta, stir gently, cover, and rest 10 minutes.
- Check that the beef reached 160 degrees F, stir once more, and taste for salt before serving.
Notes
Substitutions: Egg noodles or rotini can replace the bowtie pasta. Cream of chicken or celery soup can replace the mushroom soup.
Tips: The gravy mix and soup are salty, so taste before adding salt. Drain the pasta well and rest the dish covered. Nutrition is an estimate.
Storage: Refrigerate within two hours and keep 3 to 4 days. Reheat gently over low heat with a splash of milk or water.