Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Velveeta Beef Stroganoff and Penne Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Sauté and Boil
  • Cuisine: American

Description

A rich, creamy twist on classic beef stroganoff! Tender beef in a flavorful mushroom gravy is mixed with al dente penne pasta and melted Velveeta cheese for the ultimate comfort food. This quick and easy dinner is perfect for busy weeknights or when you’re craving something hearty and delicious.

Ingredients

Units Scale
  • 12 oz (340g) penne pasta
  • 1 lb (450g) ground beef or thinly sliced beef strips
  • 1 tbsp olive oil (if using beef strips)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups beef broth
  • 1 cup sliced mushrooms
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 2 tbsp all-purpose flour
  • 4 oz (115g) Velveeta cheese, cubed
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  2. Cook the Beef:
    • If using ground beef, heat a large skillet over medium heat. Cook the beef, breaking it into small pieces, until browned and fully cooked. Drain excess fat if necessary.
    • If using beef strips, heat olive oil in the skillet over medium-high heat. Sear the strips for 2-3 minutes per side until browned. Remove and set aside.
  3. Sauté Vegetables:
    • In the same skillet, reduce heat to medium. Add the onions and sauté for 2-3 minutes until softened. Add garlic and mushrooms, cooking for another 3-4 minutes until fragrant and tender.
  4. Make the Sauce:
    • Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
    • Gradually whisk in the beef broth, ensuring no lumps remain. Add Worcestershire sauce and paprika. Simmer for 3-4 minutes until the sauce thickens slightly.
  5. Add Velveeta and Sour Cream:
    • Lower the heat and stir in the Velveeta cubes, letting them melt completely. Stir in the sour cream until smooth and creamy. Season the sauce with salt and pepper to taste.
  6. Combine:
    • Return the cooked beef to the skillet, then fold in the cooked penne pasta. Toss everything together, adding reserved pasta water as needed to reach your preferred sauce consistency.
  7. Serve:
    • Garnish with fresh parsley and serve immediately. Enjoy the cheesy, savory goodness!

Notes

  • You can substitute Greek yogurt for sour cream if preferred.
  • For extra veggies, stir in spinach or peas when combining the pasta with the sauce.
  • Velveeta ensures a smooth, creamy sauce, but shredded cheddar can be used in a pinch.

Find it online: https://recipe.ukfinda.com/creamy-velveeta-beef-stroganoff-and-penne-pasta/