Go Back

Gravy Mashroom Stroganoff Pasta

Creamy Gravy Mushroom Stroganoff Pasta is rich, cozy, and ready in 30 minutes. Tender mushrooms and savory gravy wrap every bite in comfort. Add ground beef or keep it vegetarian for an easy, family friendly dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz egg noodles or short pasta of choice
Stroganoff Sauce
  • 2 tbsp butter or olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 16 oz mushrooms sliced
  • 1 lb ground beef optional
  • 2 cups beef broth
  • 1 cup sour cream
  • salt to taste
  • black pepper to taste

Equipment

  • Large Pot
  • Large Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, add butter or olive oil. Cook the chopped onion for 4 to 5 minutes until soft.
  3. Add minced garlic and sliced mushrooms. Cook for 6 to 8 minutes until mushrooms release their juices and turn golden brown.
  4. If using ground beef, push vegetables to the side and add the beef. Cook until browned and fully cooked, breaking apart as it cooks. Drain excess grease if necessary.
  5. Pour in the beef broth and let simmer gently for 5 to 7 minutes to develop flavor.
  6. Reduce heat to low and stir in sour cream until smooth and creamy. Do not boil.
  7. Add cooked pasta to the skillet and toss until fully coated in the gravy sauce.
  8. Season with salt and black pepper to taste. Serve warm.

Notes

For a thicker sauce, allow the broth to simmer a few extra minutes before adding sour cream. You can substitute Greek yogurt for sour cream if desired. Add fresh spinach at the end for extra color and nutrition. Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or milk.