– Lean Ground Beef: Provides a rich, hearty base without too much grease. Feel free to use ground turkey for a leaner option. – Rotini Pasta: This spiral pasta holds onto the creamy sauce beautifully, making each bite flavorful. Swap for gluten-free rotini if needed. – Yellow Onion & Garlic: These aromatics add depth and a savory foundation to the dish. They cook down to enhance the sauce with mild, sweet, and earthy notes. – Baby Bella Mushrooms: A classic addition to stroganoff, they add a savory, umami-rich flavor that complements the beef. Baby bellas also hold their texture well. – Worcestershire Sauce: This sauce brings a subtle tang and savory depth to the sauce, boosting the dish’s richness. Just a small amount goes a long way! – Dijon Mustard: Adds a hint of tangy brightness, balancing out the richness of the beef and sour cream for a well-rounded flavor. – Onion Powder: Enhances the onion flavor even more and adds a touch of sweetness to balance the dish without overpowering it. – Flour: Used to thicken the sauce to a perfect, creamy consistency. For a gluten-free option, substitute with cornstarch or a gluten-free flour blend. – Beef Broth: Forms the savory, flavorful base of the sauce. Opt for low-sodium broth to control the salt level, and feel free to use vegetable broth if desired. – Sour Cream: Adds creaminess and a slight tang, creating a luscious sauce. You can substitute with Greek yogurt for a lighter option. – Ground Nutmeg: Just a pinch adds warmth and enhances the depth of the stroganoff flavor, rounding out the savory and creamy elements in a subtle way.
– Gluten-Free: Use gluten-free rotini pasta and substitute the flour with cornstarch or a gluten-free flour blend as a thickener. Check that the Worcestershire sauce is gluten-free, as some brands contain gluten. – Dairy-Free: Replace the sour cream with a dairy-free sour cream or full-fat coconut milk for creaminess. Opt for a dairy-free Greek yogurt if you want a tangier, yogurt-like substitution. – Lower Carb: Swap the pasta for zucchini noodles or cauliflower rice. Simply cook them separately and add them in right before serving to avoid overcooking. – Vegetarian: Use a plant-based ground meat substitute and vegetable broth instead of beef broth. You can also add more mushrooms for extra heartiness. – Nut-Free: This recipe is naturally nut-free, but always double-check packaged ingredients to confirm there are no traces of nuts.
– Extra Veggies: Add bell peppers, spinach, or zucchini for a boost of color and nutrition. Just sauté them along with the onions and mushrooms for easy incorporation. – Creamier Texture: For an extra-luxurious sauce, add a tablespoon of cream cheese or a splash of heavy cream along with the sour cream. – Cheesy Twist: Stir in a handful of grated Parmesan at the end for a cheesy, comforting spin. – Spicy Kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a dollop of creamed horseradish to give the dish some heat, balancing the creaminess of the sauce. – Fresh Herbs: Garnish with chopped parsley or chives for a pop of color and freshness right before serving.
– Don’t Overcrowd the Pan: When browning the ground beef and mushrooms, make sure the pan isn’t too crowded. Cooking in batches, if necessary, ensures they brown properly instead of steaming. – Balance the Sauce: If you prefer a thicker sauce, add an extra teaspoon or two of flour or cornstarch. For a thinner sauce, add a bit more broth until it reaches your desired consistency. – Season to Taste: Taste as you go! Adjust salt, pepper, and Worcestershire sauce to your liking, especially before adding the sour cream. – Make It Ahead: This dish reheats well, so it’s great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently over low heat, adding a splash of broth to loosen the sauce if needed.
– 3 cups dry rotini pasta – 1 tbsp butter – 2 cups diced yellow onion – 8 oz sliced baby bella mushrooms – 1 tbsp minced garlic – 2 tbsp Worcestershire sauce – 2 tsp Dijon Mustard – 1 tsp onion powder – 1 tbsp all purpose flour – 2 cups beef broth – 1 cup sour cream – 1 tsp kosher salt plus more to taste – fresh cracked pepper to taste – Pinch ground nutmeg – chopped parsley for garnish
Cooking the Pasta – Bring a pot of generously salted water to a boil. – Add the rotini pasta and cook according to package directions. Drain and set aside. Preparing the Stroganoff Sauce – In a large deep skillet or Dutch oven, melt butter over medium heat. – Add ground beef, sliced mushrooms, and diced onions. Lightly sprinkle with salt and pepper. Cook until the beef is browned and crumbled, and the mushrooms and onions are tender (about 7 minutes). – Stir in minced garlic, Worcestershire sauce, Dijon mustard, and onion powder. Cook for an additional 1-2 minutes, stirring to combine. – Sprinkle the mixture with flour and stir to incorporate. – Whisk in the beef broth, followed by sour cream, a pinch of nutmeg, kosher salt, and cracked pepper. – Bring to a medium-low simmer, cooking and stirring until thickened (4-6 minutes).
Combine and Serve – Gently fold in the cooked pasta, adjusting the seasoning according to taste. – Serve garnished with chopped parsley.