Ultimate Ground Beef Baked Ziti Recipe for Dinner

Craving Ultimate Comfort? Meet the Ground Beef Baked Ziti!

Are you searching for a truly satisfying, crowd-pleasing dinner that promises a warm hug in every bite? In a world where weeknight meals can often feel like a chore, the desire for comfort food that is both delicious and relatively easy to prepare is ever-growing. This Ground Beef Baked Ziti recipe isn’t just a meal; it’s an experience. Imagine tender pasta, a rich, savory meat sauce, and a glorious blanket of melted cheese, all baked to golden perfection. It’s the kind of dish that transforms ordinary evenings into memorable family gatherings, proving that simple ingredients, when combined with a little love and the right technique, can create something truly extraordinary. If you’re looking to elevate your dinner game with a classic that never disappoints, you’ve come to the right place!

What Makes This Ground Beef Baked Ziti So Ultimate?

The magic of this baked ziti lies in the thoughtful assembly of high-quality ingredients that work in harmony to create layers of irresistible flavor and texture. We’re not just making pasta with meat sauce; we’re crafting an experience!

Pasta & Sauce Base

• Ziti Pasta (1 pound): The star of the show! We love ziti for its tubular shape that holds sauce beautifully, but rigatoni or penne also work wonderfully. Cook it just shy of al dente, as it will continue to cook in the oven.
• Crushed Tomatoes (28 oz can): A high-quality crushed tomato provides the rich, slightly acidic foundation for our sauce. Look for brands with minimal added sugar.
• Tomato Paste (6 oz can): This concentrated powerhouse adds incredible depth of flavor and a beautiful glossy texture to the sauce.
• Beef Broth (1/2 cup): For simmering the sauce, adding moisture and a savory undertone. Use low-sodium if you prefer to control the saltiness.
• Water (1/4 cup): To help achieve the perfect sauce consistency.
• Dried Oregano (1 teaspoon): Essential for that classic Italian herb aroma and flavor.
• Dried Basil (1 teaspoon): Complements the oregano beautifully, adding a subtle sweetness.
• Sugar (1 teaspoon, optional): A touch of sugar can balance the acidity of the tomatoes, enhancing the overall sweetness of the sauce.

Hearty Ground Beef

• Ground Beef (1.5 pounds): We recommend an 80/20 blend for the best flavor and texture. The fat renders down, creating a richer sauce. If you prefer leaner, 90/10 is fine, but you might want to add a touch more olive oil.

Cheesy Goodness

• Ricotta Cheese (15 oz container): The creamy, slightly sweet heart of the cheesy layer. Full-fat ricotta provides the best richness.
• Shredded Mozzarella Cheese (2 cups, divided): For that glorious, melty, stretchy cheese pull. We’ll use some in the ricotta mixture and some for topping.
• Grated Parmesan Cheese (1/2 cup): Adds a sharp, nutty, salty kick that elevates the entire dish.
• Large Egg (1): Acts as a binder for the ricotta mixture, ensuring a cohesive and creamy layer.

Aromatics & Seasonings

• Olive Oil (1 tablespoon): For sautéing the aromatics. Extra virgin for the best flavor.
• Yellow Onion (1 medium, finely chopped): Provides a sweet, aromatic base.
• Garlic (4 cloves, minced): Essential for that garlicky punch that Italian cooking is famous for.
• Salt (1 teaspoon, plus more for pasta water): To taste, enhancing all the flavors.
• Black Pepper (1/2 teaspoon): Freshly ground for a bit of warmth.
• Pinch of Red Pepper Flakes (optional): For a hint of subtle heat that cuts through the richness.

Timing is Everything: How Long Will It Take?

Compared to many baked ziti recipes that can take over 2 hours from start to finish, this version is optimized for flavor without excessive time commitment. The prep focuses on efficient layering of flavors, and the cook time is a perfect balance for achieving a fully heated, bubbly casserole without overcooking the pasta.

Crafting Your Ultimate Ground Beef Baked Ziti: Step-by-Step

Let’s get cooking! This recipe is designed to be straightforward and rewarding. Follow these steps, and you’ll be enjoying your ultimate baked ziti in no time.

Step 1: Cook the Pasta to Al Dente Perfection

Bring a large pot of generously salted water to a rolling boil. Add your ziti pasta and cook according to package directions, but subtract 2 minutes from the recommended time. You want the pasta to be very firm, or “al dente,” as it will finish cooking in the oven. Drain the pasta well and set aside. Don’t rinse it; the starch helps the sauce cling better.

Step 2: Brown the Ground Beef and Build Flavor

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet. Break it up with a spoon and cook until browned thoroughly. Drain off any excess grease, leaving a little behind for flavor.

Step 3: Simmer the Sauce for Depth

Stir the tomato paste into the browned beef and onion mixture and cook for 1-2 minutes until it darkens slightly, intensifying its flavor. Pour in the crushed tomatoes, beef broth, and water. Add the dried oregano, dried basil, salt, pepper, and optional red pepper flakes. If using, stir in the sugar. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken beautifully.

Step 4: Combine and Layer for Baking Bliss

While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the grated Parmesan cheese, the egg, and a pinch of salt and pepper. Mix until well combined and creamy. Once the sauce has simmered, taste and adjust seasonings if needed. Add the drained, undercooked ziti to the sauce and stir gently to coat. Pour half of this ziti and sauce mixture into a greased 9×13 inch baking dish.

Next, spoon the ricotta mixture evenly over the ziti layer. You can dollop it on, rather than spreading smoothly, for pockets of creamy goodness. Finally, top with the remaining ziti and sauce mixture, spreading it to cover the ricotta layer. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.

Step 5: Bake to Golden, Bubbly Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. This steaming period cooks the pasta through. Remove the foil and bake for another 20-30 minutes, or until the cheese is melted, golden brown, and bubbly, and the edges are slightly caramelized. If the top starts browning too quickly, you can loosely tent it with foil.

Step 6: Let It Rest Before Serving

This is a crucial step! Once it comes out of the oven, let the baked ziti rest for at least 10-15 minutes before slicing and serving. This allows the casserole to set, making it much easier to serve neat portions and preventing it from being a soupy mess. The flavors also continue to meld during this resting period.

Nutritional Spotlight: What’s in Every Delicious Bite?

While this is a decadent comfort food, a serving typically offers a good balance of macronutrients. Please note that these are approximate values and can vary based on specific ingredients used.

• Calories: Approx. 450-600 per serving (depending on portion size and cheese fat content)
• Protein: 25-35g
• Carbohydrates: 30-45g
• Fat: 20-35g (with saturated fat varying based on meat and cheese choices)
• Fiber: 4-6g

Making It Even Better: Healthier Alternatives and Tips

Customize this beloved dish to fit your dietary needs without sacrificing flavor!

• Leaner Protein: Swap ground beef for lean ground turkey or chicken for a lighter option. For a vegetarian twist, use crumbled firm tofu or a mix of mushrooms and lentils.
• Whole Wheat Pasta: Use whole wheat ziti for added fiber and a slightly nuttier flavor profile.
• Reduced-Fat Dairy: Opt for part-skim ricotta and mozzarella if you want to cut down on fat. The flavor might be slightly less rich, but it will still be delicious.
• Packed with Veggies: Sneak in finely chopped zucchini, bell peppers, or spinach into the meat sauce for an extra nutritional boost. Sauté them with the onions for best results.
• Lower Sodium Sauce: Use “no salt added” crushed tomatoes and low-sodium beef broth, then season to taste with salt at the end.

Serving Up Happiness: What to Pair with Your Baked Ziti

This rich and hearty dish is a meal in itself, but a few simple accompaniments can make it even more delightful:

• Fresh Green Salad: A crisp, light salad with a zesty vinaigrette provides a refreshing contrast to the richness of the baked ziti. Think mixed greens, cherry tomatoes, and cucumber.
• Garlic Bread or Crusty Bread: Perfect for soaking up any extra sauce. A warm, soft baguette or some toasted garlic bread is always a good idea.
• Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus make for a healthy and colorful side dish.

Common Mistakes to Avoid for Baked Ziti Perfection

A few common pitfalls can turn a great baked ziti into a mediocre one. Here’s how to avoid them:

• Overcooking the Pasta: Remember, it bakes for nearly an hour! Undercooking it slightly is key.
• Watery Sauce: Ensure your sauce simmers long enough to thicken. Don’t add too much liquid initially.
• Skipping the Rest: Patience is a virtue! Letting it rest is crucial for easy serving.
• Insufficient Seasoning: Taste and adjust your sauce and ricotta mixture before assembling. Bland ingredients lead to a bland dish.
• Not Enough Cheese: Don’t be shy with the mozzarella and Parmesan! They are integral to the texture and flavor.

Storing and Reheating Your Leftover Masterpiece

Leftovers are often just as good, if not better, the next day! Let the baked ziti cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat: You can reheat individual portions in the microwave until heated through. For larger portions, cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through. You might want to add a splash of water or broth before reheating if it seems dry.

The Final Word: Your New Go-To Comfort Food

This Ultimate Ground Beef Baked Ziti recipe is more than just a meal; it’s a guaranteed way to bring smiles to the table. It’s the perfect balance of rich, savory, and cheesy, with a comforting homestyle appeal that makes everyone feel welcome. Whether you’re feeding a hungry family, hosting friends, or just treating yourself, this baked ziti is sure to become a cherished favorite. So gather your ingredients, put on some music, and get ready to create a masterpiece that will be talked about long after the last bite.

Give this recipe a try and let us know your favorite part in the comments below! What will you serve with your ultimate baked ziti?

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the entire baked ziti dish up to a day in advance. Cover it tightly with plastic wrap and then foil, and refrigerate. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed, adding an extra 15-20 minutes to the covered baking time to ensure it heats through. You may need to uncover it for a bit longer at the end to get that perfect golden top.

What kind of pasta is best for baked ziti?

Traditionally, ziti pasta is used (hence the name!), but rigatoni, penne, or even large elbow macaroni work wonderfully. The key is a shape that has ridges or hollows to catch the sauce and cheese.

Can I freeze baked ziti?

Absolutely! Baked ziti freezes beautifully either before or after baking. If freezing before baking, assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator and then bake as directed (adding extra time if needed). If freezing after baking, let it cool completely, then cover tightly and freeze. Reheat from frozen or thawed in the oven.

Why is my baked ziti watery?

This usually happens if the sauce isn’t thick enough, or if the pasta was slightly overcooked and released too much water. Ensure your sauce simmers down sufficiently, and remember to cook the pasta just shy of al dente. Letting the baked ziti rest after baking also helps any excess liquid redistribute throughout the dish and thicken.

Can I add other meats besides ground beef?

Certainly! Italian sausage (mild or hot) is a fantastic addition or substitute for ground beef, adding another layer of savory flavor. Ground turkey or chicken are leaner options, and crumbled meatballs can also be incorporated for an extra touch of indulgence.

Cheesy Easy Baked Ziti

• Author: Chef Sara

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Description

ThisCheesy Easy Baked Zitiis a simple, crowd-pleasing dish perfect for family dinners or gatherings. Loaded with melty mozzarella and creamy ricotta, it’s baked to golden perfection in a rich pasta sauce. A comforting classic that’s easy to make and sure to impress!

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Ingredients

Scale 1x2x3x

• 1pound ziti noodles24 ouncespasta sauce (your favorite variety)3 cupsshredded mozzarella cheese15 ouncesricotta cheese
• 24 ouncespasta sauce (your favorite variety)3 cupsshredded mozzarella cheese15 ouncesricotta cheese
• 3 cupsshredded mozzarella cheese15 ouncesricotta cheese
• 15 ouncesricotta cheese

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Instructions

1. 1️⃣Preheat the oven:Preheat your oven to 350°F (175°C).2️⃣Cook the ziti:Bring a large pot of water to a boil, season it generously with salt, and cook the ziti noodles according to the package instructions. Drain and return the noodles to the pot.3️⃣Prepare the cheese mixture:In a large bowl, combine half of the shredded mozzarella cheese (1 ½ cups), all of the ricotta cheese, and the pasta sauce. Mix until well combined and creamy.4️⃣Coat the pasta:Add the cooked ziti noodles to the cheese and sauce mixture. Stir thoroughly to ensure the noodles are evenly coated.5️⃣Assemble the dish:Spray a large baking dish with nonstick cooking spray. Transfer the pasta mixture into the prepared baking dish and spread it out evenly.6️⃣Top with cheese:Sprinkle the remaining 1 ½ cups of shredded mozzarella cheese evenly over the top of the pasta.7️⃣Bake:Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly. For a golden-brown finish, broil for an additional 2-3 minutes if desired.8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!
2. 2️⃣Cook the ziti:Bring a large pot of water to a boil, season it generously with salt, and cook the ziti noodles according to the package instructions. Drain and return the noodles to the pot.
3. 3️⃣Prepare the cheese mixture:In a large bowl, combine half of the shredded mozzarella cheese (1 ½ cups), all of the ricotta cheese, and the pasta sauce. Mix until well combined and creamy.4️⃣Coat the pasta:Add the cooked ziti noodles to the cheese and sauce mixture. Stir thoroughly to ensure the noodles are evenly coated.5️⃣Assemble the dish:Spray a large baking dish with nonstick cooking spray. Transfer the pasta mixture into the prepared baking dish and spread it out evenly.6️⃣Top with cheese:Sprinkle the remaining 1 ½ cups of shredded mozzarella cheese evenly over the top of the pasta.7️⃣Bake:Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly. For a golden-brown finish, broil for an additional 2-3 minutes if desired.8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!
4. 4️⃣Coat the pasta:Add the cooked ziti noodles to the cheese and sauce mixture. Stir thoroughly to ensure the noodles are evenly coated.5️⃣Assemble the dish:Spray a large baking dish with nonstick cooking spray. Transfer the pasta mixture into the prepared baking dish and spread it out evenly.6️⃣Top with cheese:Sprinkle the remaining 1 ½ cups of shredded mozzarella cheese evenly over the top of the pasta.7️⃣Bake:Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly. For a golden-brown finish, broil for an additional 2-3 minutes if desired.8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!
5. 5️⃣Assemble the dish:Spray a large baking dish with nonstick cooking spray. Transfer the pasta mixture into the prepared baking dish and spread it out evenly.
6. 6️⃣Top with cheese:Sprinkle the remaining 1 ½ cups of shredded mozzarella cheese evenly over the top of the pasta.7️⃣Bake:Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly. For a golden-brown finish, broil for an additional 2-3 minutes if desired.8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!
7. 7️⃣Bake:Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and bubbly. For a golden-brown finish, broil for an additional 2-3 minutes if desired.8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!
8. 8️⃣Serve:Remove the baked ziti from the oven and let it rest for 5 minutes before serving. Enjoy this cheesy, comforting dish warm!

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Notes

Optional Add-Ins:Enhance the dish by adding cooked ground beef, sausage, or sautéed vegetables like spinach or mushrooms to the cheese mixture.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.Make Ahead:Assemble the ziti ahead of time, cover, and refrigerate. When ready to bake, increase the baking time by 5-10 minutes to ensure it’s heated through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.Make Ahead:Assemble the ziti ahead of time, cover, and refrigerate. When ready to bake, increase the baking time by 5-10 minutes to ensure it’s heated through.
Make Ahead:Assemble the ziti ahead of time, cover, and refrigerate. When ready to bake, increase the baking time by 5-10 minutes to ensure it’s heated through.

Creamy Beef and Shells – The Ultimate Comfort Food Recipe

Why You’ll Love This Recipe

Are you searching for a weeknight dinner that’s both incredibly satisfying and surprisingly simple to make? We spent hours looking for the perfect balance of rich, cheesy goodness and hearty beef, and we found it in this Creamy Beef and Shells recipe. This isn’t just another pasta dish; it’s a symphony of flavors and textures that will become a staple in your family’s rotation. Perfect for those evenings when you crave comfort without the hassle, this dish is a guaranteed win for all ages. Get ready to discover your new favorite way to enjoy beef and pasta!

Ingredients

This recipe relies on simple, readily available ingredients to create its signature comfort. The magic happens when these humble components meld together.

• 1 lb Ground Beef: Opt for 80/20 for the best flavor and moisture. The fat renders beautifully, creating a richer sauce.
• 1 tbsp Olive Oil: For sautéing aromatics. Avocado or canola oil work too.
• 1 medium Onion, finely chopped: Adds a sweet, savory base. A yellow or white onion is ideal.
• 2 cloves Garlic, minced: The pungent, aromatic heart of many delicious dishes.
• 1 (15 oz) can Tomato Sauce: Provides a smooth, rich tomato base without chunks, allowing the creamy sauce to shine.
• 1 cup Beef Broth: Adds depth of flavor and helps create the sauce. Low-sodium is a good choice for controlling saltiness.
• 1/2 cup Heavy Cream: The key to that luxurious, velvety texture. Half-and-half can be used for a lighter version, but the creaminess will be slightly reduced.
• 1 tsp Italian Seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that adds a classic Italian aroma.
• 1/2 tsp Salt: Or to taste. Sea salt or kosher salt are preferred for their clean flavor.
• 1/4 tsp Black Pepper: Freshly ground pepper offers the most vibrant flavor.
• 8 oz Medium Shell Pasta: The “shells” are perfect for capturing the creamy sauce. Elbow macaroni or rotini are good alternatives.
• 1 cup Shredded Cheddar Cheese: Sharp cheddar provides a tangy kick. Monterey Jack or a mozzarella blend also work wonderfully for meltiness.
• Optional: Fresh Parsley, chopped: For a pop of freshness and color as a garnish.

Timing

This recipe is remarkably quick for such a satisfying meal. While the average comfort food dish might take an hour or more, our Creamy Beef and Shells comes together in just 45 minutes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Brown the Beef

In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until it’s browned and no pink remains. Drain off any excess grease. This step is crucial for developing a savory foundation for your dish.

Step 2: Sauté the Aromatics

Push the browned beef to one side of the skillet (or remove it briefly). Add the tablespoon of olive oil to the empty side. Add your finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Build the Sauce

Stir the onion and garlic into the ground beef. Pour in the tomato sauce and beef broth. Sprinkle in the Italian seasoning, salt, and pepper. Stir everything together until well combined. Let it simmer gently for about 5 minutes to allow the flavors to meld.

Step 4: Add the Pasta

Bring the sauce to a boil, then stir in the uncooked shell pasta. Make sure the pasta is mostly submerged in the liquid. If it seems too dry, you can add a little more beef broth or water, about 1/4 cup at a time.

Step 5: Simmer and Thicken

Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the pasta is cooked al dente according to package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the pan and ensure even cooking.

Step 6: Finish with Cheese

Once the pasta is cooked and the sauce has thickened beautifully, remove the skillet from the heat. Stir in the heavy cream until fully incorporated, making the sauce wonderfully creamy. Then, gradually stir in the shredded cheddar cheese until it’s melted and the sauce is smooth and luscious. Taste and adjust seasoning if needed.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on ingredients used and portion sizes.

• Calories: Approx. 550-650 per serving
• Protein: Approx. 25-35g
• Fat: Approx. 30-40g
• Carbohydrates: Approx. 40-50g

Healthier Alternatives

Craving comfort food but looking to lighten things up? Here are some swaps that keep the flavor while reducing fat and calories:

• Leaner Meat: Use 90% lean or extra-lean ground beef, or swap for ground turkey or chicken.
• Lighter Cream: Substitute half-and-half or even milk (though the sauce won’t be as rich) for heavy cream. You could also use evaporated milk.
• Whole Wheat Pasta: Opt for whole wheat shells to boost fiber content.
• Reduced Fat Cheese: Use a reduced-fat cheddar or a blend.
• Add More Veggies: Bulk up the dish with finely chopped carrots, bell peppers, or even spinach added with the onions and garlic.

Serving Suggestions

Creamy Beef and Shells is a complete meal in itself, but here are a few ideas to round out your dinner:

• Fresh Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast.
• Garlic Bread: For extra indulgence, serve with warm, buttery garlic bread to soak up any leftover sauce.
• Steamed Broccoli or Green Beans: A classic side that adds a touch of green and nutrients.
• Roasted Vegetables: Asparagus, Brussels sprouts, or cauliflower roasted with herbs make a hearty addition.

Common Mistakes to Avoid

To ensure your Creamy Beef and Shells turns out perfectly every time, be mindful of these common pitfalls:

• Overcooking the Pasta: Since the pasta cooks in the sauce, it can become mushy if overdone. Stir frequently and check for al dente before taking it off the heat.
• Not Draining Grease: Leaving too much fat from the ground beef can make the dish greasy and less pleasant.
• Adding Cream Too Early: Adding heavy cream at the very end, after removing from heat, prevents it from curdling and maintains its velvety texture.
• Underspicing: Make sure to season generously with salt, pepper, and Italian herbs to build maximum flavor.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the mixture seems too thick.

Conclusion

Creamy Beef and Shells is more than just a meal; it’s an experience. It’s the warm hug you need after a long day, the crowd-pleasing dish that brings everyone to the table, and the simple pleasure of delicious, homemade food. With its straightforward preparation and irresistibly rich flavor, it’s a recipe that truly embodies comfort. Give it a try this week and let the creamy, cheesy goodness transform your dinner routine!

Frequently Asked Questions

Creamy Beef and Shells

• Author: Chef Sara

Print Recipe

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Description

ThisCreamy Beef and Shellsrecipe is a hearty, comforting one-pan dinner that’s perfect for busy weeknights. Featuring tender pasta shells coated in a rich, cheesy sauce with flavorful ground beef, it’s a dish the whole family will love!

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Ingredients

Scale 1x2x3x

• 8 ouncesmedium pasta shells1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 tablespoonolive oil1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1pound ground beef1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1small sweet onion, finely diced5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 5cloves garlic, minced1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 teaspoonItalian seasoning1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 teaspoondried parsley½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ½ teaspoondried oregano½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ½ teaspoonsmoked paprika2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 2 tablespoonsall-purpose flour1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 cupbeef stock1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1(15-ounce) can marinara sauce¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ¾ cupheavy cream¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• ¼ cupsour creamKosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• Kosher salt and freshly ground black pepper, to taste1 ½ cupsfreshly grated cheddar cheese
• 1 ½ cupsfreshly grated cheddar cheese

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Instructions

1. 1️⃣Cook the pasta:Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. 2️⃣Brown the beef:Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it up into small pieces with a spoon. Drain any excess fat and transfer the beef to a plate.3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
3. 3️⃣Sauté onion and garlic:In the same skillet, add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
4. 4️⃣Make the roux:Sprinkle the flour over the onion and garlic mixture. Cook, whisking constantly, for 1 minute until the flour is lightly browned.
5. 5️⃣Add liquids and seasonings:Gradually whisk in the beef stock, ensuring no lumps form. Stir in the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
6. 6️⃣Simmer the sauce:Bring the sauce to a boil, then lower the heat to a gentle simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce has thickened slightly.7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
7. 7️⃣Combine pasta and beef:Return the cooked pasta and browned beef to the skillet. Stir to coat everything evenly in the sauce.
8. 8️⃣Incorporate dairy:Mix in the heavy cream and simmer for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper as needed. Then, stir in the sour cream for added creaminess.9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
9. 9️⃣Add the cheese:Fold in the grated cheddar cheese and stir until melted and fully incorporated into the sauce.🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!
10. 🔟Serve:Serve the creamy beef and shells immediately, garnished with chopped parsley if desired. Enjoy this rich, flavorful dish!

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Notes

Cheese Options:Swap cheddar for mozzarella or Monterey Jack for a different twist.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or stock to loosen the sauce.Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.
Customization:Add vegetables like peas, spinach, or bell peppers for extra nutrition.

Creamy Parmesan Pasta with Garlic Butter Chicken Bites

Craving Comfort? This Creamy Parmesan Pasta is Your Answer!

Are you tired of weeknight dinners feeling like a chore? Are you searching for a recipe that delivers maximum flavor with minimal fuss, a dish that warms your soul and satisfies your deepest cravings? Look no further! This Creamy Parmesan Pasta with Garlic Butter Chicken Bites is precisely what you need. Imagine tender, bite-sized pieces of chicken, pan-seared to golden perfection and bathed in a rich, garlicky butter sauce. Now, picture that luxurious chicken nestled atop a bed of perfectly cooked pasta, all coated in a velvety, decadent parmesan sauce that’s so good, it’ll make you weak in the knees. This isn’t just a meal; it’s an experience. It’s the ultimate comfort food, designed for busy weeknights and special occasions alike, promising a guaranteed crowd-pleasing hit. Forget complicated culinary adventures; this recipe is straightforward, incredibly delicious, and offers a flavorful twist on a classic favorite that you’ll find yourself returning to again and again. Ready to transform your dinner table into a haven of pure deliciousness?

Ingredients for Creamy Parmesan Pasta with Garlic Butter Chicken Bites

For the Pasta:

• 12 ounces dried pasta (fettuccine, linguine, or penne work beautifully) – Choose a pasta shape that holds sauce well, like fettuccine or penne.
• 1 tablespoon olive oil
• Salt, for pasta water

For the Garlic Butter Chicken Bites:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces – Thighs offer extra tenderness and flavor; breasts are leaner.
• 2 tablespoons olive oil – For searing the chicken and building flavor.
• 4 tablespoons unsalted butter – The foundation of our glorious garlic butter.
• 6-8 cloves garlic, minced – Don’t be shy with the garlic; its aroma is intoxicating!
• 1/2 teaspoon red pepper flakes (optional) – For a subtle kick of heat.
• 1/2 cup dry white wine or chicken broth – Deglazing liquid to capture all those delicious pan juices.
• Salt and freshly ground black pepper, to taste – Essential for seasoning.

For the Creamy Parmesan Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour – This creates a roux for a wonderfully smooth sauce. (Gluten-free blend works too!)
• 2 cups heavy cream or half-and-half – For ultimate creaminess; half-and-half offers a lighter option.
• 1 cup grated Parmesan cheese, plus more for garnish – Use freshly grated for the best melt and flavor.
• 1/2 cup reserved pasta water – The starchy water is key to emulsifying the sauce and making it glossy.
• 1/4 teaspoon nutmeg (optional) – A pinch of nutmeg enhances the richness of dairy.
• Fresh parsley, chopped, for garnish – Adds a burst of freshness and color.

Recipe Timing

Compared to the average pasta dish that might take an hour or more, this Creamy Parmesan Pasta with Garlic Butter Chicken Bites is remarkably quick, clocking in at just 45 minutes from start to finish. This makes it an ideal candidate for a satisfying weeknight meal.

Step-by-Step Instructions

Step 1: Prep the Chicken

Let’s get our star ingredients ready! Pat your chicken pieces thoroughly dry with paper towels. This is a crucial step for achieving a beautiful golden-brown sear. Season generously with salt and freshly ground black pepper. Don’t be afraid to season well; this builds the foundational flavor for your dish.

Step 2: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Crowding will steam the chicken instead of searing it, and we want that lovely Maillard reaction! Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Don’t wipe out the skillet yet!

Step 3: Cook the Pasta

While the chicken is resting, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente – that perfect tender-crisp texture. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. This liquid gold will be used to create our luscious sauce. Drain the pasta well.

Tip: Always salt your pasta water generously, it should taste like the sea!

Step 4: Make the Parmesan Sauce

Reduce the heat in the same skillet (where you cooked the chicken) to medium. Add the 2 tablespoons of butter. Once melted, whisk in the all-purpose flour to create a paste – a roux. Cook for about 1 minute, whisking constantly, until it smells slightly nutty. Gradually whisk in the heavy cream (or half-and-half), ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly. Let it thicken for 2-3 minutes until it coats the back of a spoon. Stir in the grated Parmesan cheese, nutmeg (if using), and about 1/2 cup of the reserved pasta water. Stir vigorously until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.

Step 5: Combine and Serve

Add the cooked pasta directly into the skillet with the creamy Parmesan sauce. Toss gently to ensure every strand (or piece) is beautifully coated. Stir in the cooked garlic butter chicken bites. If you’re adding in the garlic butter sauce from the chicken skillet, ensure to pour in all the flavorful juices. Toss everything together until the chicken is heated through and the pasta is glistening. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately and watch the smiles appear!

Nutritional Information

This information is an estimate and can vary based on ingredients and portion sizes. A typical serving (approx. 1/4 of the recipe) contains:

• Calories: 650-750 kcal
• Protein: 40-50g
• Fat: 35-45g
• Carbohydrates: 40-50g
• Fiber: 2-3g
• Sodium: 800-1200mg (highly dependent on cheese and added salt)

Healthier Alternatives

While this dish is a celebration of indulgence, you can make lighter versions without sacrificing too much flavor:

• Lighter Cream Sauce: Swap heavy cream for half-and-half or even a mixture of milk and a little cornstarch to thicken. You can also use evaporated milk for a creamy texture with less fat.
• Whole Wheat Pasta: Opt for whole wheat pasta for added fiber and nutrients.
• Leaner Protein: Use chicken breast and ensure careful searing to avoid drying it out. You could also use shrimp or even firm tofu for a vegetarian option.
• Reduced Cheese: While Parmesan is key, you can slightly reduce the amount or use a sharp variety for more flavor per gram.
• Veggie Boost: Stir in steamed broccoli, spinach, or sautéed mushrooms for added nutrients and bulk.

Serving Suggestions

This rich pasta dish is quite filling on its own, but it also pairs beautifully with:

• A simple side salad with a light vinaigrette to cut through the richness.
• Crusty bread for dipping up any extra sauce.
• Steamed or roasted asparagus and green beans.
• A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio.

Common Mistakes to Avoid

To ensure your Creamy Parmesan Pasta is perfect every time:

• Not salting pasta water: This is your only chance to season the pasta itself.
• Overcrowding the pan when searing chicken: Leads to steaming, not browning.
• Not reserving pasta water: This starchy water is essential for a smooth, cohesive sauce.
• Boiling the sauce too aggressively: A gentle simmer is best to prevent breaking or curdling.
• Adding cold cheese: Always add cheese to a warm (not boiling) sauce to ensure it melts smoothly.

Storing Your Creamy Parmesan Pasta Creation

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream, or a little extra pasta water, if the sauce has thickened too much. Microwaving is also an option, but be mindful of evenly heating and preventing the sauce from separating.

The Ultimate Comfort Food Experience

There you have it – a truly decadent yet surprisingly manageable Creamy Parmesan Pasta with Garlic Butter Chicken Bites. This dish is a testament to how simple ingredients can come together to create something extraordinary. The creamy, cheesy sauce, combined with the savory, garlicky chicken bites, forms a symphony of flavors and textures that is utterly irresistible. It’s the kind of meal that elevates an ordinary evening into something special. So, gather your ingredients, embrace the delicious aromas, and prepare to be amazed by this comforting masterpiece. Give this recipe a try tonight and let us know how much you loved it!

Frequently Asked Questions

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

• Author: Chef Sara

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Description

This indulgent dish pairs juicy, golden chicken bites with a luscious creamy Parmesan pasta. Perfect for dinner, it’s a hearty, flavorful meal that will satisfy any craving!

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Ingredients

• For the Garlic Butter Chicken Bites:1 ½lbs (680g) chicken breast, cut into bite-sized pieces2 tbspolive oil4 tbspbutter, divided4garlic cloves, minced1 tsppaprika1 tspItalian seasoning½ tspsalt½ tspblack pepper¼ tspred pepper flakes (optional, for heat)For the Creamy Parmesan Pasta:12 oz(340g) pasta (penne, fettuccine, or spaghetti)2 tbspbutter4garlic cloves, minced1 ½ cups(360ml) heavy cream1 cup(100g) grated Parmesan cheese½ tspsalt½ tspblack pepper¼ cup(15g) chopped fresh parsley (for garnish)
• For the Creamy Parmesan Pasta:12 oz(340g) pasta (penne, fettuccine, or spaghetti)2 tbspbutter4garlic cloves, minced1 ½ cups(360ml) heavy cream1 cup(100g) grated Parmesan cheese½ tspsalt½ tspblack pepper¼ cup(15g) chopped fresh parsley (for garnish)

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Instructions

1. 1️⃣Cook the Pasta:Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.2️⃣Cook the Chicken Bites:Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat.Add the chicken pieces and season with paprika, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.Add minced garlic and red pepper flakes (if desired), and cook for another 1-2 minutes until fragrant.Remove the chicken from the skillet and set aside.3️⃣Make the Creamy Parmesan Sauce:In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
2. Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
3. 2️⃣Cook the Chicken Bites:Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat.Add the chicken pieces and season with paprika, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.Add minced garlic and red pepper flakes (if desired), and cook for another 1-2 minutes until fragrant.Remove the chicken from the skillet and set aside.3️⃣Make the Creamy Parmesan Sauce:In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
4. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat.Add the chicken pieces and season with paprika, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.Add minced garlic and red pepper flakes (if desired), and cook for another 1-2 minutes until fragrant.Remove the chicken from the skillet and set aside.3️⃣Make the Creamy Parmesan Sauce:In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
5. Add the chicken pieces and season with paprika, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
6. Add minced garlic and red pepper flakes (if desired), and cook for another 1-2 minutes until fragrant.Remove the chicken from the skillet and set aside.3️⃣Make the Creamy Parmesan Sauce:In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
7. Remove the chicken from the skillet and set aside.3️⃣Make the Creamy Parmesan Sauce:In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
8. 3️⃣Make the Creamy Parmesan Sauce:
9. In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
10. Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer.Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
11. Gradually add the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
12. 4️⃣Combine the Pasta and Chicken:Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
13. Add the cooked pasta to the skillet, tossing it in the creamy Parmesan sauce until evenly coated.Return the chicken bites to the skillet and stir to combine with the pasta and sauce.5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
14. Return the chicken bites to the skillet and stir to combine with the pasta and sauce.
15. 5️⃣Serve:Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!
16. Garnish with chopped fresh parsley and serve hot. Enjoy the creamy, garlicky goodness!

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Notes

Substitute heavy cream with half-and-half or milk for a lighter version, but note that the sauce will be less rich.Use rotisserie chicken or pre-cooked chicken for an even quicker meal.Add vegetables like spinach, peas, or broccoli for extra color and nutrition.
Use rotisserie chicken or pre-cooked chicken for an even quicker meal.Add vegetables like spinach, peas, or broccoli for extra color and nutrition.
Add vegetables like spinach, peas, or broccoli for extra color and nutrition.

Easy Ground Beef Stroganoff Recipe for Quick Dinners

Is Dinner Ready in Under 30 Minutes Even Possible?

We’ve all been there: that frantic moment when hunger strikes and the clock is ticking. You stare into your fridge, wondering if a delicious, home-cooked meal is even a possibility on a busy weeknight. The good news? It absolutely is! This easy Ground Beef Stroganoff recipe is your new weeknight warrior, proving that a creamy, satisfying, and flavorful dinner can grace your table in under 30 minutes. Say goodbye to takeout menus and hello to comfort food made simple, allowing you to enjoy more quality time and less kitchen stress. This dish is a testament to how a few basic ingredients can transform into a restaurant-worthy meal with minimal effort.

Ingredients for Creamy Comfort

The magic of Ground Beef Stroganoff lies in its simplicity and the rich, savory flavors it delivers. Here’s what you’ll need:

• 1 lb Ground Beef (80/20 or 85/15): The foundation of our stroganoff, providing a hearty and familiar base. Look for a good balance of lean meat to fat for moisture and flavor. Substitution: You can use leaner ground beef if preferred, but consider adding a little extra oil during browning.
• 1 Large Onion, Finely Chopped: Adds a sweet aromatic depth that mellows as it cooks. Substitution: Shallots can offer a milder, more refined onion flavor.
• 8 oz Mushrooms, Sliced: The earthy, umami-rich stars that soak up the sauce. Cremini (baby bella) mushrooms are fantastic here for their robust flavor. Substitution: White button mushrooms work well, or for a gourmet touch, try shiitake or oyster mushrooms.
• 2 cloves Garlic, Minced: For that pungent, essential savory kick.
• 1 tbsp Olive Oil or Butter: To sauté our aromatics and help brown the beef. Butter adds a lovely richness. Substitution: A neutral oil like avocado or canola works too.
• 1/4 cup All-Purpose Flour: This will thicken our sauce into that signature creamy consistency. Substitution: Cornstarch (use 2 tbsp) or arrowroot starch can be used as gluten-free alternatives.
• 2 cups Beef Broth: The savory liquid base for our sauce. Low-sodium is a good choice to control saltiness. Substitution: Vegetable broth or chicken broth can be used in a pinch.
• 1/2 cup Sour Cream (full-fat recommended): The key ingredient for that classic tangy, luscious creaminess. Make sure it’s at room temperature to prevent curdling. Substitution: Full-fat Greek yogurt or crème fraîche are excellent, slightly lighter alternatives.
• 1 tbsp Worcestershire Sauce: Adds a layer of complex umami and tang.
• 1/2 tsp Dried Thyme (optional): A hint of herbaceousness that complements the beef and mushrooms beautifully.
• Salt and Freshly Ground Black Pepper: To taste, to enhance all the wonderful flavors.
• Fresh Parsley, Chopped (for garnish): Adds a pop of color and freshness.

Timing & Prep: Deliciously Fast

This recipe is designed for speed and ease. Compare it to the average stroganoff time, and you’ll see why it’s a weeknight hero!

Step-by-Step Instructions: Your Culinary Roadmap

Follow these simple steps to create your mouthwatering Ground Beef Stroganoff. We’re keeping it straightforward so you can get to the eating part faster!

Step 1: Brown the Beef

In a large skillet or Dutch oven, heat the olive oil or butter over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it’s nicely browned and no pink remains, about 5-7 minutes. Drain off any excess grease, leaving a tablespoon or two for sautéing the vegetables. Transfer the browned beef to a plate and set aside.

Step 2: Sauté the Aromatics

Add the chopped onion to the same skillet (with the reserved grease) and cook over medium heat until softened and translucent, about 3-5 minutes. Stir in the sliced mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, another 5-7 minutes. The aroma at this stage is incredible!

Step 3: Create the Sauce Base

Sprinkle the flour over the cooked onions and mushrooms. Stir well and cook for about 1 minute, letting the flour’s raw taste cook out. This forms a roux that will thicken our sauce beautifully.

Step 4: Add the Beef Back

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet – that’s pure flavor! Add the Worcestershire sauce and dried thyme (if using). Bring the mixture to a simmer.

Step 5: Simmer and Thicken

Return the browned ground beef to the skillet. Stir everything together and let it simmer gently for about 5 minutes, or until the sauce has thickened to your desired consistency. Season with salt and freshly ground black pepper to taste. Remember, the beef broth might already be salted.

Step 6: Incorporate Sour Cream

This is a critical step for achieving that classic creamy stroganoff texture. Remove the skillet from the heat or reduce the heat to its absolute lowest setting. Stir in the room-temperature sour cream until it’s fully incorporated and the sauce is smooth and luscious. Cooking the sour cream on high heat can cause it to curdle, so be gentle!

Step 7: Finish and Serve

Taste and adjust seasoning one last time if needed. Ladle the hot stroganoff over your favorite pasta, rice, or even mashed potatoes. Garnish generously with fresh chopped parsley. Serve immediately and enjoy the pure comfort!

Nutritional Information (Approximate per serving)

• Calories: ~450-500 kcal
• Protein: ~25-30g
• Fat: ~25-30g
• Carbohydrates: ~20-25g
• Fiber: ~2-3g

Note: Nutritional values can vary based on specific ingredients and portion sizes used.

Healthier Alternatives for a Lighter Touch

Want to lighten up this classic dish without sacrificing flavor? Try these swaps:

• Leaner Meat: Opt for 93% or 96% lean ground beef. You might need to add a touch more oil during browning.
• Lighter Creaminess: Use non-fat Greek yogurt or light sour cream. For a dairy-free option, try unsweetened cashew cream or a rich coconut milk (use sparingly to avoid overpowering flavor).
• Whole Grains: Serve over whole wheat pasta, brown rice, or quinoa for added fiber and nutrients.
• More Veggies: Boost the vegetable content by adding a handful of spinach to wilt in at the end, or include sautéed bell peppers and zucchini.
• Reduced Fat Broth: Use a low-sodium, reduced-fat beef broth.

Serving Suggestions: Beyond the Plate

Ground Beef Stroganoff is incredibly versatile. It pairs wonderfully with:

• Pasta: Egg noodles are traditional, but fettuccine, spaghetti, or penne also work beautifully.
• Rice: A bed of fluffy white or brown rice is a classic and comforting choice.
• Potatoes: Mashed potatoes or even roasted potato wedges can soak up the delicious sauce.
• Bread: Crusty bread for dipping is a must for those who love to sop up every last drop of sauce.
• Side Salad: A simple green salad with a vinaigrette can offer a refreshing contrast to the rich stroganoff.

Common Mistakes to Avoid

Ensure your stroganoff is perfect every time by sidestepping these common pitfalls:

• Overcooking the Sour Cream: Adding sour cream to a boiling sauce can cause it to curdle. Always temper it or add it off the heat.
• Not Browning Beef Properly: Skipping the browning step or overcrowding the pan results in steamed, pale meat instead of deeply flavored, browned bits.
• Using Lukewarm Sour Cream: Cold sour cream is more likely to curdle. Bring it to room temperature first.
• Not Tasting and Seasoning: Always taste your sauce before serving and adjust salt and pepper. It makes a huge difference!
• Skipping the Mushrooms: While optional for some, mushrooms are integral to the classic stroganoff flavor profile.

Storing and Reheating Tips

Leftovers are a great bonus! Store cooled stroganoff in an airtight container in the refrigerator for up to 3 days.

Reheating: Gently reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or water to loosen the sauce. If using a microwave, heat in short intervals, stirring between each, until warmed through. Be patient with the sour cream component to avoid separation.

Your New Go-To Quick Dinner

This Easy Ground Beef Stroganoff recipe is proof that you don’t need hours in the kitchen to create a truly satisfying and comforting meal. It’s packed with flavor, comes together in a flash, and uses readily available ingredients. Whether you’re a seasoned cook or just starting out, this recipe is a winner that will leave your family asking for seconds. So next time you’re pressed for time but craving something delicious, remember this quick and creamy Ground Beef Stroganoff. Give it a try and let us know how much you loved it!

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Beef Stroganoff with Egg Noodles

• Author: Chef Sara

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Description

Rich, creamy, and comforting, this classic Beef Stroganoff combines tender beef, earthy mushrooms, and a luxurious sauce served over hearty egg noodles. A perfect meal for any occasion!

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Ingredients

• For the Beef Stroganoff:1lb. wide egg noodles1–1.5lbs. beef (ribeye, sirloin, or ground beef)Kosher salt and black pepper, to taste2 tbspolive oil2 tbspbutter1medium yellow onion, chopped8 ozcremini or baby bella mushrooms, sliced2cloves garlic, minced½ tspdried thyme2 tbspall-purpose flour2 cupsbeef broth or stock (reduced sodium recommended)1 tbspWorcestershire sauce1 tspDijon mustard½ cupsour cream (tempered)Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
• Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
• For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)

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Instructions

1. 1️⃣Cook the egg noodles:Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
2. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.
3. 2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
4. Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
5. Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.
6. 3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
7. In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
8. Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.
9. 4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
10. Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
11. Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.
12. Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
13. 5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
14. Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.
15. Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
16. 6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
17. Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.
18. 7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
19. Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.

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Notes

Use well-marbled beef for maximum flavor and tenderness.For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.