Description

Indulge in the rich and creamy Spicy Pasta Beef Stroganoff, where tender strips of beef meet perfectly cooked pasta enveloped in a luscious spicy sauce. This dish is not just a meal; it’s an experience that promises warmth and comfort, making it perfect for cozy nights or impressing guests. With its vibrant flavors and easy preparation, this recipe is destined to become a family favorite.

Ingredients

Scale

1 lb beef sirloin, cut into strips
8 oz egg noodles
8 oz fresh mushrooms, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
1 cup low-sodium beef broth
1 cup full-fat sour cream
2 tsp hot sauce (adjust to taste)
1 tbsp all-purpose flour
Salt and pepper to taste
2 tsp olive oil

Instructions

Cook the pasta in salted boiling water according to package directions until al dente (8-10 minutes). Drain and set aside.
In a large skillet over medium-high heat, heat olive oil. Season beef strips with salt and pepper; sauté until browned on all sides (4-5 minutes). Remove from skillet.
In the same skillet, add onions and garlic; sauté until soft (3-4 minutes). Add mushrooms and cook until they release moisture.
Sprinkle flour over the mushroom mixture; stir well. Gradually whisk in beef broth until smooth; bring to a simmer before adding sour cream and hot sauce.
Return beef to the skillet along with drained pasta. Stir to combine and simmer on low for an additional minute or two.
Serve warm and garnish with parsley if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate (250g)
Calories: 550
Sugar: 3g
Sodium: 650mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Keywords: For extra spice, add red pepper flakes or your favorite chili peppers. Substitute beef with chicken for a lighter option or use mushrooms for a vegetarian version. Store leftovers in an airtight container in the fridge for up to three days.