Description
Creamy Velveeta Beef Stroganoff with penne pasta is a comforting and hearty dish that combines ground beef, mushrooms, and a rich cheesy sauce. The velvety sauce made from Velveeta cheese and sour cream coats tender penne pasta, creating a deliciously satisfying meal perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Meat and Dairy
- 1 pound lean Ground Beef
- 2 tablespoons Unsalted Butter
- 8 ounces Velveeta Cheese, cubed
- 1 cup Sour Cream, at room temperature
Vegetables and Aromatics
- 1 medium Onion, chopped
- 8 ounces Mushrooms (button or cremini), sliced
- 2 cloves Garlic, minced
Pasta and Broth
- 8 ounces Penne Pasta
- 1 cup Beef Broth (low-sodium)
Seasonings and Garnish
- Kosher Salt, to taste
- Black Pepper, to taste
- Fresh Parsley, chopped (optional garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Sauté Onions: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, which helps develop a sweet, aromatic base for the sauce.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Sauté for 5-7 minutes until the meat is browned and no longer pink. Drain off any excess fat to keep the dish from becoming greasy.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 3-4 minutes until the mushrooms soften and the garlic becomes fragrant, enhancing the savory flavor.
- Simmer with Beef Broth: Pour in the beef broth and bring the mixture to a simmer. Cook for 3-5 minutes, scraping up any browned bits from the bottom of the skillet to add depth of flavor.
- Melt Velveeta Cheese: Add the cubed Velveeta cheese to the skillet and stir until completely melted and smooth, creating a creamy, cheesy sauce that binds all elements together.
- Incorporate Sour Cream: Remove the skillet from heat and whisk in the room-temperature sour cream until well combined, ensuring the sauce is creamy without curdling.
- Combine with Pasta: Add the cooked penne pasta to the skillet and stir thoroughly to coat the pasta evenly with the creamy beef and cheese sauce.
- Season and Garnish: Season with kosher salt and black pepper to taste. Serve immediately, garnished with chopped fresh parsley if desired for a fresh pop of color and flavor.
Notes
- Use lean ground beef to reduce excess fat and calories.
- Velveeta cheese provides a smooth and creamy texture, but you can substitute with processed cheese if preferred.
- Sour cream should be at room temperature to prevent the sauce from curdling.
- Drain excess fat after browning the beef to keep the sauce from becoming oily.
- Adjust seasoning at the end to control salt level since beef broth and Velveeta can be salty.
- Fresh parsley adds a nice color contrast and subtle herbal note but can be omitted.
