Creamy Ground Beef Mushroom Pasta Recipe

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This rich and comforting ground beef pasta with creamy mushroom sauce is the perfect weeknight meal for families and busy home cooks alike. Featuring tender minced beef cooked to golden-brown perfection, sautéed onions, garlic, and earthy button mushrooms, all enveloped in a smooth, savory sauce made with Dijon mustard, Worcestershire sauce, and a splash of sour cream, this dish effortlessly balances robust flavors and creamy textures. Whether you’re craving a quick one-pot supper or an indulgent dinner for entertaining friends, this recipe delivers restaurant-quality taste with minimal fuss. In this article, we’ll explore every aspect of this crowd-pleasing dish—cooking times, detailed ingredients, step-by-step directions, nutrition, history, and plenty of tips and variations to make it your own.

Cooking Time

Preparation: 10 minutes

Cooking: 25 minutes
Total: 35 minutes

Ingredients

1 lb (450 g) lean ground beef

1 tbsp olive oil or butter, divided
1 large onion, finely chopped
2 cloves garlic, minced

10 oz (300 g) button mushrooms, sliced
1 tbsp unsalted butter
2 tbsp all-purpose flour

1 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 ½ cups (360 ml) beef stock

12 oz (340 g) dried pasta (egg noodles, penne, or fusilli)
⅔ cup (150 ml) sour cream or crème fraîche
Salt and freshly ground black pepper, to taste

1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Cooking Directions

Brown the Beef: In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the ground beef and cook, stirring occasionally, for about 4 minutes until evenly browned. Season lightly with salt and pepper. Remove the beef from the pan and set aside, draining any excess fat if necessary.
Sauté Onions and Garlic: Reduce heat to medium. Add a bit more oil or butter if the pan is dry. Sauté the chopped onion for 3–4 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Cook the Mushrooms: Push the onions and garlic to the side of the pan. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their juices and become tender. Season with a pinch of salt to draw out moisture.
Make the Roux: Melt 1 tbsp of unsalted butter in the center of the pan. Once bubbling, sprinkle in the flour and stir continuously for 1 minute, ensuring the flour fully absorbs the butter and turns slightly golden.
Build the Sauce: Gradually whisk in the beef stock, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard until fully combined. Allow the mixture to simmer gently for 2–3 minutes, or until it thickens enough to coat the back of a spoon.

Return Beef and Finish Sauce: Return the browned beef to the pan and stir to combine. Reduce heat to low, then turn off the burner. Stir in the sour cream or crème fraîche until the sauce is silky and smooth. Adjust seasoning with salt and pepper to taste.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook for one minute less than the package instructions (usually 8–9 minutes for egg noodles) for al dente texture. Drain, reserving a splash of pasta water in case you need to loosen the sauce.
Combine and Serve: Add the drained pasta to the sauce, tossing gently to coat each piece. If the sauce seems too thick, stir in a tablespoon of reserved pasta water at a time until desired consistency is reached. Garnish with chopped parsley and serve immediately with extra sour cream or grated Parmesan, if desired.

Nutritional Information

(Per serving; recipe yields 4 servings)

Calories: 540 kcal

Protein: 28 g
Carbohydrates: 45 g
Dietary Fiber: 3 g

Sugars: 4 g
Total Fat: 27 g
Saturated Fat: 11 g

Cholesterol: 95 mg
Sodium: 780 mg
Vitamin A: 6% DV

Vitamin C: 5% DV
Calcium: 8% DV
Iron: 20% DV

The Origins and Popularity of the Recipe

This creamy beef-and-mushroom pasta draws inspiration from the classic Russian Beef Stroganoff, which originated in 19th-century Russia as a lavish dish for aristocracy. Over time, the recipe traveled across Europe and North America, evolving into a comforting family favorite. In the United States, Stroganoff variations often swap tender strips of beef for ground meat for quicker preparation and incorporate local seasonings like Dijon mustard. Meanwhile, incorporating egg noodles or other pasta types transforms it into a truly cross-cultural dish. Today, this style of pasta is beloved in household kitchens for its rich flavor, ease of assembly, and ability to feed a crowd without breaking the bank.

Reasons Why You’ll Love This Recipe

Quick and Simple: From fridge to table in just 35 minutes, it’s an ideal midweek meal.

Rich and Creamy: Sour cream and mustard team up to create a sauce that’s tangy yet velvety.
Family-Friendly: Kids and adults alike adore the comforting flavors.
Versatile: Easily customized with different mushrooms, spices, or pasta shapes.

One-Pan Convenience: Minimal cleanup with everything cooked in a single skillet.

Health Benefits

Despite its indulgent appeal, this dish delivers several nutritional perks:

Lean Protein: Ground beef provides high-quality protein to support muscle repair and satiety.
Mushrooms: A low-calorie source of B vitamins, selenium, and antioxidants that support immune health.
Onions and Garlic: Contain prebiotic fiber for gut health and compounds linked to cardiovascular benefits.

Mustard and Worcestershire: Flavor enhancers that allow you to reduce extra salt while boosting taste.
Portion Control: Using lean beef and moderate pasta portions keeps calories in check without sacrificing flavor.

Serving Suggestions

Serve this hearty pasta alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Warm, crusty garlic bread or buttery dinner rolls are perfect for mopping up every last bit of sauce. For a lighter twist, offer roasted seasonal vegetables—such as asparagus, broccoli, or bell peppers—or even a side of steamed green beans tossed in olive oil and garlic.

Common Mistakes to Avoid

Overcrowding the Pan: Brown beef in batches if needed to ensure proper searing rather than steaming.
Undercooking the Mushrooms: Give mushrooms time to release moisture and caramelize for maximum flavor.

Lumpy Sauce: Whisk the stock in gradually and stir the roux constantly to avoid flour pockets.
Overcooking Pasta: Always cook al dente; it will absorb sauce without turning mushy.
Skipping Seasoning Steps: Taste and adjust salt and pepper after each major addition to build balanced flavor.

Pairing Recommendations

Wine: A medium-bodied red like Merlot or Pinot Noir highlights the beef and mushroom notes.
Beer: Opt for a rich amber ale or brown ale to complement the savory, creamy sauce.
Non-Alcoholic: Sparkling apple cider or a ginger beer provides a sweet-tangy counterpoint.

Cooking Tips

Deglaze Early: After browning the beef, deglaze with a splash of stock or wine to lift flavor-packed browned bits.
Make-Ahead Shortcut: Prepare the sauce up to step 5, then refrigerate. When ready to serve, reheat gently, stir in sour cream, and toss with freshly cooked pasta.
Texture Boost: Top each serving with a handful of toasted breadcrumbs mixed with Parmesan for a crispy contrast.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and use gluten-free pasta.

Similar Recipes to Try

Classic Beef Stroganoff with Egg Noodles
Creamy Chicken and Mushroom Pasta

Vegetarian Mushroom Stroganoff (using plant-based “beef”)

Variations to Try

For a lighter version, swap sour cream for Greek yogurt and use half-and-half instead of beef stock for a thinner sauce. Add a teaspoon of smoked paprika for a subtle smokiness, or stir in sun-dried tomatoes for bursts of tangy richness. You can also replace ground beef with ground turkey or chicken, adjusting cooking times accordingly.

Ingredient Spotlight

Button Mushrooms: These affordable mushrooms have a mild flavor that soaks up savory ingredients beautifully. Rich in umami, they deliver texture and earthy depth. Pay attention to moisture: pat them dry before slicing to ensure they brown rather than steam.

Conclusion

This creamy ground beef and mushroom pasta marries simplicity with luxurious flavor, making it an indispensable recipe in your dinner rotation. Quick enough for a hectic weeknight yet elegant enough to impress guests, it checks every box: hearty, versatile, and utterly satisfying. Armed with the tips, variations, and pairing ideas above, you can adapt this dish to suit any occasion and palate. Gather your ingredients, fire up the stove, and get ready to fall in love with one of the coziest pasta dishes imaginable.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes—cremini, shiitake, or portobello mushrooms all work beautifully. Just adjust cooking time so they soften fully without burning.
Is it okay to skip the flour?
The flour creates a roux for thickening. If you prefer, use cornstarch slurry (1 tsp cornstarch + 1 tbsp water) added at the end of simmering.

How can I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend and choose gluten-free pasta.
Can I freeze leftovers?
The sauce freezes well, but pasta can become mushy. Store the sauce separately and cook fresh pasta when reheating.
What’s the best pasta shape?
Egg noodles, penne, fusilli, or farfalle all cling nicely to the creamy sauce. Choose based on personal preference.

How do I prevent the beef from drying out?
Use lean (not extra-lean) ground beef and avoid overcooking. Stir it back into the sauce promptly to retain moisture.
Can I add vegetables?
Absolutely—spinach, peas, or diced bell peppers can be stirred in near the end of cooking for extra color and nutrients.
What’s the ideal thickness for the sauce?
Aim for a consistency that coats the back of a spoon without pooling. If too thick, whisk in a bit more stock or pasta water.

How do I adjust for a dairy-free version?
Replace sour cream with a dairy-free alternative like coconut yogurt and use dairy-free butter or oil for the roux.
Can I make this in an Instant Pot?
Yes—brown the beef and veggies using sauté mode, add flour, stock, and seasonings, then cook pasta on high pressure for half the package time. Stir in sour cream after releasing pressure.