Creamy Velveeta Beef Stroganoff and Penne Pasta
A comforting dish that combines the richness of Velveeta cheese with savory beef and mushrooms served over penne pasta, perfect for family dinners.
Ingredients
Pasta and Beef Ingredients
- 12 oz penne pasta Use according to package instructions.
- 1 lb ground beef or thinly sliced beef strips Can use either ground beef or strips.
- 1 tbsp olive oil Use if using beef strips.
Vegetables and Seasonings
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups beef broth
- 1 cup sliced mushrooms Any variety works well.
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 2 tbsp all-purpose flour
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped For garnish.
Cheese
- 4 oz Velveeta cheese, cubed
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10 to 12 minutes.
- Before draining, reserve about 1/2 cup of pasta water. After reserving, drain the pasta and set it aside.
Cooking the Beef
- For ground beef, heat a large skillet over medium heat. Add the ground beef, breaking it into smaller pieces, and cook until browned, about 5 to 7 minutes.
- If using beef strips, add olive oil to the skillet once heated, then sear the strips for 2 to 3 minutes on each side until browned. Remove from skillet and set aside.
Sautéing Vegetables
- In the same skillet, lower the heat and add the chopped onion. Sauté for 2 to 3 minutes until softened.
- Add minced garlic and sliced mushrooms, cooking for another 3 to 4 minutes until fragrant and tender.
Making the Sauce
- Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute.
- Gradually whisk in the beef broth, ensuring no lumps form, then add Worcestershire sauce and paprika. Simmer for 3 to 4 minutes until slightly thickened.
- Reduce the heat to low, add cubed Velveeta cheese, and stir until melted. Fold in the sour cream and season with salt and pepper.
Combining Everything
- Return the cooked beef to the skillet and gently fold in the drained penne pasta until well coated in the sauce.
- If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
Serving
- Garnish with fresh chopped parsley before serving warm.
Notes
For variety, substitute other pasta types or add vegetables like spinach or bell peppers. This dish stores well in the fridge for up to 3 days or freezes for two months.