Description
Velveeta beef stroganoff elevates classic comfort cuisine with rich, cheesy goodness. Hearty pasta and savory beef create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) ground beef or thinly sliced beef strips
- 12 oz (340g) penne pasta
- 4 oz (115g) Velveeta cheese, cubed
Sauce and Flavor Ingredients:
- 1 ½ cups beef broth
- ½ cup sour cream
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 tsp paprika
Aromatic and Garnish Ingredients:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1 tbsp olive oil (if using beef strips)
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the pasta foundation by bringing a generously salted water vessel to a rolling boil, then gently immerse the penne, cooking until perfectly tender and al dente. Carefully extract and preserve a modest portion of starchy liquid before draining the pasta completely.
- Transform the protein component through precise culinary techniques. For ground beef, utilize a spacious skillet over moderate thermal levels, fragmenting the meat into delicate morsels while achieving a rich caramelized exterior. Alternatively, with beef strips, employ high heat and minimal olive oil to create a robust seared finish, then temporarily relocate the protein.
- Leverage the same cooking vessel to orchestrate vegetable harmonization. Introduce finely diced onions, allowing them to soften and become translucent. Incorporate minced garlic and sliced mushrooms, developing a profound aromatic foundation through gentle sautéing.
- Elevate the sauce’s complexity by dusting flour across the vegetable medley, stirring meticulously to eliminate raw starch characteristics. Methodically integrate beef broth, creating a velvety liquid base enhanced with Worcestershire sauce and warming paprika. Allow gentle simmering to trigger subtle thickening.
- Transition to a luxurious creamy texture by reducing thermal intensity and melting Velveeta cubes into a silken consistency. Integrate sour cream, whisking until achieving a harmonious, glossy sauce. Calibrate seasoning with judicious salt and pepper applications.
- Reunite the previously prepared protein with the sauce, then tenderly fold in the cooked penne, ensuring comprehensive coating. Modulate sauce consistency by incrementally introducing reserved pasta water, creating an ideal creamy enrobement.
- Finalize the presentation by scattering freshly chopped parsley across the dish, delivering a vibrant visual and aromatic conclusion. Serve immediately to capture the peak of culinary excellence.
Notes
- Ensure pasta is cooked al dente to prevent mushiness and absorb sauce perfectly.
- Reserve pasta water to adjust sauce consistency, creating a silky smooth texture.
- Brown beef thoroughly for deeper flavor development and enhanced meat caramelization.
- Consider using lean ground beef or sirloin strips to reduce overall fat content.
- Slice mushrooms uniformly for consistent cooking and balanced texture throughout the dish.
- Melt Velveeta slowly on low heat to prevent separation and maintain creamy consistency.
- Experiment with different cheese varieties like sharp cheddar for more complex flavor profile.
- Add fresh herbs like thyme or rosemary for an elevated aromatic experience.
- Use gluten-free pasta and flour alternatives to make recipe celiac-friendly.
- Control salt levels by using low-sodium broth and tasting sauce before final seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg