Beef Stroganoff Pasta

Today we bring you a recipe that we love. It’s Beef Stroganoff Pasta. A fantastic dish that combines mushrooms with an amazing sauce packed with flavour. In this version, we prepare it with pasta, following the American version of the Russian recipe.

It’s a simple recipe, and very different from the Italian or American pasta we’re used.

You can prepare this recipe with ingredients that you can find at any grocery store.

We hope you like it! Shall we start?

Stroganoff Portada

Beef Stroganoff Pasta

This recipe will show you how to prepare Beef Stroganoff Pasta, a typical dish originated in Russia that has been adopted and modified by many cuisines. With a very intense flavour thanks to the fantastic sauce prepared with mushrooms, and with it's simplicity; we are sure you are going to love it!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Modern, Russian
Servings 2 people


  • 120 g pasta
  • 200 g beef sirloin
  • 250 g mushrooms
  • 1 onion
  • butter
  • 500 mL beef stock
  • 60 mL sour cream
  • fresh parsley
  • 1 tbsp sweet paprika
  • salt to taste


  • We are going to prepare the dish in a pan, so make sure that it will fit all the ingredients. If you follow our quantities, you’ll need a pan with a capacity of 1L.
    Firstly, add salt and pepper to both sides of the beef sirloin.
  • In a pan at medium/high heat, cook the beef sirloin for 3 minutes on each side.
    We are looking for a golden brown colour on the outside, but a juicy inside.
    Once ready, reserve for later.
  • Clean and cut the mushrooms in little cubes.
  • In the same pan that you cooked the beef sirloin (don't clean it so we can use the juices of the meat), add a tablespoon of butter and let it melt at medium heat.
  • Add the mushrooms and let them reduce.
    Mushrooms have a lot of water, so let them cook until they are way smaller.
  • In the meantime, cut the onion in small chunks.
  • When the mushrooms have lost most of its water, add the onion.
    Let it cook until it’s soft and tender.
  • Add the spices:
    – Fresh parsley
    – 1 tablespoon of paprika
    Mix all together for some minutes.
  • With the pan at medium – high heat:
    Add 300 mL of beef stock and wait until it boils.
  • Then, incorporate the pasta to the pan.
    It’s important to check that you don’t run out of water. If there is not a lot of water left and the pasta is still hard, add some more stock or water, but not much, as we want a thick sauce without overcooking the pasta.
    Cook until the pasta is almost ready (with a few minutes left).
  • Add the sour cream and mix it all together.
  • Finish cooking the pasta and adjust the salt levels of the sauce if needed.
  • Cut the beef sirloin and put it on top of the pasta.
    Cover the pan with a lid for 5 minutes at very low heat.
  • And that’s it! Your beef stroganoff is ready!
    We hope you like it!


We have done a “one pot” version of the recipe… but you can cook the pasta on a different pot, and then add it to the sauce once it has reduced. However, the pasta will not absorb the flavours of the sauce as much by doing this method.
If you like spiciness, you can add a finely chopped chili in the spices mix. It goes fantastically well with the sour cream.
Keyword Beef Stroganoff Pasta, Mushrooms Sauce, Russian Food

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