Why You’ll Love This Recipe

I love this recipe because it delivers that classic stroganoff richness without the fuss. Using beef strips instead of steak makes it faster and more affordable, while the sour cream and Worcestershire sauce create that signature tangy, creamy sauce. The pasta soaks up all those delicious flavours, and a golden, cheesy topping finishes it off perfectly. It’s one of those dishes that feels luxurious but is easy enough for a busy night.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 g Dried pasta spirals
1 tbsp Plain flour
500 g Beef stir-fry strips
1 1/2 tbsp Olive oil
1 Brown onion, Halved and thinly sliced
150 g Cup mushrooms, Sliced
2 Garlic cloves, Crushed
1 tsp Sweet paprika, Plus extra large pinch to serve
1 tbsp Tomato paste
1 Beef stock cube, Crumbled
1 1/2 tbsp Worcestershire sauce
65 ml Sour cream, Plus extra 2 tbsp to serve
55 g (½ cup) Shredded cheese

Directions

I start by cooking the pasta in a large saucepan of salted boiling water according to the packet directions until al dente. Before draining, I reserve about 1 cup (250 ml) of the pasta water, then set both aside.

While the pasta cooks, I toss the beef strips in a bowl with the plain flour, a pinch of salt, and freshly ground black pepper until coated. I heat 2 teaspoons of the olive oil in a large deep frying pan over high heat, add the beef, and cook for about 3–4 minutes until browned. I then transfer the beef to a plate.

Next, I reduce the heat to medium-high, add the remaining oil to the pan, and cook the onion and mushrooms for about 3–4 minutes until softened. I stir in the garlic and paprika, cooking for another minute until fragrant.

I add the tomato paste, stock cube, Worcestershire sauce, and the reserved pasta water to the pan, stirring well to combine. I bring the sauce to a gentle simmer before returning the cooked beef and adding the sour cream and pasta. I stir everything together until it’s heated through and coated in the creamy sauce, then season to taste.

I transfer the mixture to a greased 2-litre baking dish, sprinkle the shredded cheese on top, and place it under a preheated oven grill for about 2–3 minutes until the cheese is golden and bubbling. I serve it immediately, topped with a dollop of extra sour cream and a sprinkle of paprika.

Servings and Timing

This recipe serves 4.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I sometimes use penne or rigatoni instead of spirals — any short pasta works well. For a lighter version, I replace the sour cream with Greek yoghurt. If I want more vegetables, I add baby spinach or frozen peas to the sauce. For a vegetarian twist, I use mushrooms only and vegetable stock instead of beef.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover it and warm it in the oven at 180°C for about 15 minutes, or microwave individual portions until hot. If the sauce thickens too much, I add a little water or milk to loosen it. This dish can also be frozen for up to 1 month — I defrost it in the fridge overnight before reheating.

FAQs

Can I use another type of beef?

Yes, I sometimes use thinly sliced steak or leftover roast beef instead of stir-fry strips.

Can I make it ahead of time?

Yes, I assemble it up to the grilling step, refrigerate it, and grill just before serving.

What can I serve it with?

I love serving it with a simple green salad or garlic bread on the side.

Can I use different mushrooms?

Yes, button, Swiss brown, or even portobello mushrooms all work beautifully.

Can I use cream instead of sour cream?

Yes, thickened cream gives a milder flavour, while sour cream keeps it tangy.

Can I make it gluten-free?

Yes, I use gluten-free pasta and flour to make it suitable for gluten-free diets.

Can I add more cheese?

Of course — I often add extra cheese for a thicker, gooier topping.

Can I skip the oven step?

Yes, I sometimes serve it straight from the pan without grilling. It’s just as delicious.

Can I freeze it?

Yes, it freezes well for up to a month. I thaw it overnight and reheat until piping hot.

How do I stop the sauce from curdling?

I make sure to add the sour cream at the end, over low heat, and stir gently.

Conclusion

I love this easy beef stroganoff pasta bake for how simple yet satisfying it is. The creamy, savoury sauce, tender beef, and melted cheese make it a true crowd-pleaser that feels comforting every time. It’s the perfect mix of quick, affordable, and delicious — a modern twist on a classic that’s become a staple in my weeknight dinner rotation.