So You Want a Creamy Beef Stroganoff with Bowtie Pasta
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. If you’re looking for a dish that’s creamy, hearty, and downright delicious, you’ve hit the jackpot with this Creamy Beef Stroganoff with Bowtie Pasta. Think elegant dinner without the fancy restaurant bill. Grab your aprons, and let’s dive into the magic of making this dish that might just become your new favorite.
Why This Recipe is Awesome
Let’s be real. This recipe is fantastic because it’s idiot-proof, even I didn’t mess it up. It’s a one-pan wonder, meaning fewer dishes for you to wash later. Who even likes doing dishes? Plus, the combination of tender beef, smoky mushrooms, and delightful bowtie pasta swimming in creamy goodness is a taste sensation that will have your taste buds dancing. And guess what? It takes less time than scrolling through social media for food inspo. Now that’s what I call a win!
Ingredients You’ll Need
Now that you’re all revved up, here’s what you need to whip up this creamy delight. Grab these ingredients, and let’s get cookin’.
- 12 ounces bowtie pasta (farfalle) – because who doesn’t love looking fancy with their pasta shapes
- 1 pound beef sirloin, thinly sliced against the grain – this helps with tenderness, trust me
- 8 ounces cremini mushrooms, sliced – because mushrooms make everything better
- 2 tablespoons butter, divided – butter makes the world go round, right
- 1 cup beef broth – for that rich flavor to soak into every bite
- 1 cup sour cream – yes, please
- 2 tablespoons all-purpose flour – for thickening, not for stress baking
- 2 cloves garlic, minced – the more garlic, the better
- 1/4 cup fresh dill, chopped (plus extra for garnish) – because it sounds fancy and tastes incredible
- Salt and black pepper to taste – gotta season it right, fam
Step-by-Step Instructions
Alright, let’s roll up those sleeves and get to the fun part: cooking. Follow these simple steps like a pro chef (or an enthusiastic home cook).
Boil the Pasta: Cook the bowtie pasta in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside. This is your pasta spa day.
Prep the Beef: Slice beef sirloin very thin against the grain; this is the star trick. It shortens muscle fibers for instant tenderness and no marinating is needed. Pat dry and season with salt and pepper to taste.
Sear the Beef: Heat 1 tablespoon butter in a large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed). Sear for 1 minute per side until browned but still pink inside. Remove to a plate. This high-heat flash sear locks in juices without toughening.
Cook the Mushrooms: Reduce heat to medium. Add the remaining 1 tablespoon butter, mushrooms, and garlic. Cook for about 5 minutes until mushrooms release liquid and brown, filling your kitchen with a lovely aroma.
Make the Roux: Sprinkle in the flour and stir for 1 minute to make a smooth roux. Not too much flour or we might need to start over.
Add Broth: Slowly whisk in the beef broth, scraping up those glorious brown bits off the bottom of the skillet. Let it simmer for 3 minutes until it thickens to deliciousness.
Stir in the Sour Cream: Off the heat, stir in the sour cream. Add a splash of reserved pasta water if needed for consistency. We want creamy, not gloppy.
Return the Beef: Now, return the beef and any juices back to the skillet. Simmer on low for 3 to 5 minutes until the beef is tender and the sauce clings perfectly. Do not boil or your beef will toughen up like a grumpy cat.
Toss in the Pasta and Dill: Toss in the cooked pasta and chopped dill. Adjust seasoning if it needs a little more love.
Serve and Garnish: Serve garnished with extra dill. Enjoy fork-tender beef that falls apart beautifully.
Common Mistakes to Avoid
Now that you’re a Stroganoff master, let’s discuss some common pitfalls. Learning from these can make your cooking journey even more delightful.
- Ignoring the Beef Slicing Trick: Skipping the slicing against the grain? Rookie mistake. Don’t be that person.
- Overcooking the Mushrooms: This isn’t a mushroom roast. A few minutes are all they need to shine.
- Skipping the Deglazing: If you don’t scrape up that good stuff from the bottom of the skillet, you’re missing out. Get in there!
- Not Adjusting Seasoning: Taste your dish as you go. If it needs more salt, don’t be too timid. It’s time to spice things up!
- Boiling Your Beef: Remember high heat for searing, low for simmering. We’re cooking tender beef, not hockey pucks.
Alternatives & Substitutions
Let’s keep it flexible, folks! Here are some easy alternatives that work beautifully with this recipe.
- Beef Sirloin: Not a beef lover? Try chicken or even portobello mushrooms for a vegetarian twist. You do you!
- Cremini Mushrooms: White button mushrooms or even shiitake can work in a pinch. Get creative.
- Sour Cream: Greek yogurt works if you’re feeling healthy or want to impress your yogi friends. Just don’t tell them it’s not actually Greek.
- Fresh Dill: If dill isn’t your jam, try thyme or parsley. Just know that it won’t be quite the same but will still be delish.
FAQ (Frequently Asked Questions)
Got questions? I got answers. Let’s tackle some FAQs so you can feel 100 percent confident before diving into this recipe.
Can I make this dish ahead of time?
Well, you could, but the pasta might get all soggy and sad. Try to make it fresh if you can.
Is this recipe freezer-friendly?
Listen, I love leftovers too, but creamy sauces can be tricky in the freezer. If you must freeze, leave out the pasta and toss it in fresh when reheating.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Stick to the butter, you’ll thank me later.
What can I serve this with?
You could go classic with a side salad or garlic bread. Or just dive face-first into the Stroganoff; no judgment here!
Is it spicy?
Nope, unless you start throwing some chili flakes into the mix. Then you do you, my friend.
Final Thoughts
There you have it! A creamy, dreamy Beef Stroganoff with Bowtie Pasta recipe that’s not just easy but downright fun. Whether you’re impressing a date or just treating yourself because you deserve it, this dish is here to save the day. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy cooking!
Print
Creamy Beef Stroganoff with Bowtie Pasta
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Carnivore
Description
A creamy, hearty Beef Stroganoff with bowtie pasta that’s easy to make and tastes delicious.
Ingredients
- 12 ounces bowtie pasta (farfalle)
- 1 pound beef sirloin, thinly sliced against the grain
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter, divided
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- Boil the pasta in salted boiling water according to package directions until al dente, then drain and reserve 1/2 cup pasta water.
- Slice beef sirloin very thin against the grain, season with salt and pepper.
- Heat 1 tablespoon of butter in a skillet, sear beef for 1 minute per side until browned, then remove.
- Reduce heat to medium, add remaining butter, mushrooms, and garlic, cooking for about 5 minutes.
- Sprinkle in the flour and stir to make a roux for 1 minute.
- Whisk in the beef broth, simmer for 3 minutes until it thickens.
- Off the heat, stir in sour cream, adding reserved pasta water for consistency.
- Return beef to skillet, simmer for 3-5 minutes until tender.
- Toss in cooked pasta and chopped dill, adjusting seasoning as needed.
- Serve garnished with extra dill.
Notes
Avoid overcooking the mushrooms and remember to slice beef against the grain for tenderness.