This creamy beef and bow tie pasta is a fun take on beef Stroganoff using ground beef instead of steak chunks. It’s an easy one-pot weeknight meal, and a great way to jazz up some ground beef.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Ingredients
- 6 ounces bowtie pasta (farfalle)
- 1 pound 85% lean ground beef
- 1/2 white onion, finely diced
- 1 (1.5 ounce) packet beef Stroganoff sauce seasoning , such as McCormick®
- 1 cup water
- 2 teaspoons Worcestershire sauce , divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 can cream of mushroom soup
- 1/2 cup sour cream
- chopped parsley, for garnish (optional)
Steps
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until just tender yet firm to the bite, about 12 minutes. Drain thoroughly.
- Add the ground beef and onion to the same pot, lower the heat to medium, and cook and stir until beef is browned and crumbly, breaking up chunks with a spatula, about 7 minutes. Drain grease.
- Stir sauce packet, water, and 1 teaspoon Worcestershire sauce together in a small bowl. Add sauce mixture to the pot. Stir until thickened, 2 to 3 minutes.
- Add garlic powder, pepper, and mushroom soup to beef mixture and stir well; stir in sour cream. Remove from heat.
- Taste; add remaining 1 teaspoon Worcestershire sauce if needed. Fold in pasta and stir gently to combine. Garnish with parsley.
