Description
A rich and creamy Velveeta beef stroganoff served over tender penne pasta. This comforting dish combines savory ground beef, sautéed mushrooms, and onions in a luscious cheesy sauce made with Velveeta, sour cream, and heavy cream. Perfect for a family dinner, it delivers classic stroganoff flavors with a creamy twist.
Ingredients
Scale
Beef and Vegetables
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 8 ounces mushrooms, sliced (baby bella or white)
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces Velveeta cheese, cubed
- 1/2 cup sour cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Garnish
- 10 ounces penne pasta
- 1 tablespoon chopped parsley (optional)
Instructions
- Sauté the onion: Heat a large skillet over medium heat with a bit of oil. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Cook garlic and mushrooms: Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms soften and start to brown, about 5-7 minutes.
- Brown the ground beef: Add ground beef to the skillet and cook until fully browned, breaking it up with a spoon. Season with salt, black pepper, and paprika. Drain any excess fat from the pan.
- Add liquids and simmer: Stir in the beef broth and heavy cream. Bring the mixture to a gentle simmer over medium heat.
- Melt the Velveeta cheese: Add the cubed Velveeta cheese to the skillet and stir continuously until the cheese is fully melted and the sauce becomes creamy.
- Incorporate sour cream: Mix in the sour cream thoroughly and taste to adjust seasoning if needed.
- Cook the pasta: While the sauce simmers, cook the penne pasta in salted boiling water according to package instructions until al dente. Drain well.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir until the pasta is completely coated in the creamy sauce.
- Garnish and serve: Top with chopped parsley if desired and serve the stroganoff hot.
Notes
- For best flavor, use baby bella mushrooms, but white mushrooms are a fine substitute.
- You can substitute Velveeta with another mild processed cheese if preferred, but Velveeta gives a smoother melt.
- Adjust seasoning slowly—paprika adds subtle warmth and color but can be increased for more depth.
- Drain excess fat after browning beef to keep sauce creamy and not greasy.
- If you want a lighter version, consider using half-and-half instead of heavy cream and reducing the amount of Velveeta.
- Leftovers store well and reheat gently on stovetop or microwave with a splash of broth to loosen sauce.
