Description
This easy beef stroganoff pasta bake combines all the creamy, savoury flavours of classic stroganoff in a quick, family-friendly pasta dish. With tender beef, mushrooms, and a tangy sour cream sauce topped with melted cheese, it’s a comforting weeknight dinner ready in just 25 minutes.
Ingredients
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 (1/2 cup) shredded cheese
Instructions
- Preheat the grill to high and grease a 2-litre baking dish. Cook the pasta in salted boiling water according to the packet instructions until al dente. Reserve 1 cup (250 ml) of the pasta water, then drain and set aside.
- Toss the beef strips in flour, salt, and pepper. Heat 2 tsp of olive oil in a large frying pan over high heat. Add the beef and cook for 3–4 minutes until browned. Transfer to a plate.
- Reduce heat to medium-high and add the remaining oil. Cook the onion and mushrooms for 3–4 minutes until softened. Stir in the garlic and paprika, cooking for 1 minute until fragrant.
- Add the tomato paste, crumbled stock cube, Worcestershire sauce, and reserved pasta water. Stir well and bring to a gentle simmer.
- Return the beef to the pan and stir in the sour cream and cooked pasta. Toss everything together until well coated and heated through. Season to taste.
- Transfer the mixture to the prepared baking dish. Sprinkle shredded cheese over the top and place under the grill for 2–3 minutes until golden and bubbling.
- Serve immediately, topped with an extra spoonful of sour cream and a sprinkle of paprika.
Notes
Use penne or rigatoni instead of spirals if preferred.
Replace sour cream with Greek yoghurt or thickened cream for a lighter option.
Add baby spinach or peas for extra vegetables.
For a vegetarian version, use mushrooms and vegetable stock instead of beef.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 580
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 95 mg
