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## Beef Stroganoff Pasta in 15 minutes (Easy Recipe)
- **Sweet paprika:** Adds vibrant red color and mild flavor
- **Butter:** Adds richness and depth
- **Black pepper:**Freshly ground
- **Kosher salt:** Sea salt or regular salt
- **Beef or veal demi-glace:** Concentrated beef stock, optional
- **Fresh herbs:** Parsley, chives, dill, or oregano
**Remember** to adjust quantities as needed depending on the number of servings. This list serves as a general guide for a delicious pasta stroganoff meal in just 15 minutes! #quickrecipes #onepotmeal #pasta #stroganoff
Steps
## Creamy One-Pot Beef Stroganoff Pasta in 15 Minutes
Looking for a quick and filling dinner recipe? Our creamy one-pot beef stroganoff pasta is made with simple ingredients you might already have on hand. Ready in just 15 minutes, this pasta dish is also super versatile -- feel free to add extra vegetables or swap out different protein options to your preference. This recipe serves 4, so gather your ingredients and let's start cooking!
### You'll Need:
**Equipment:**
* Large Pot or Dutch Oven with Lid
* Wooden Spoon
* Measuring Cups and Spoons
* Tongs (Optional)
* Cheese Grater (Optional)
**Ingredients:**
* Medium/Large Beef Steak – (Flank, Rib-Eye, Tenderloin, Strip Loin, or Sirloin work well; cut into strips against the grain.)
* Salt and Pepper – (To taste)
* Ground Black Pepper – (Freshly ground for best flavor)
* Unsalted Butter – (Divided into two, half for cooking the mushrooms, half for cooking the pasta and sautéing at the end of cooking)
* Olive Oil – (If frying or pan-searing your Steak in Option 2.)
* Onion – (Chopped thinly)
* Baby Bella Mushrooms – (Cleaned and finely sliced.)
* Penne Pasta – (Dry)
* Vegetable or Beef Broth – (For more intense flavor, but vegetable broth works very well too.)
* Sour Cream – (Full-fat for more richness, nonfat or low-fat will work too.)
* Heavy Cream – (This really enriches the sauce.)
* Dijon Mustard – (For some tangy, robust flavor.)
* Worcestershire Sauce – (For umami boost)
* Garlic – (Minced; use fresh garlic cloves for best results but jarred minced garlic is perfectly fine too.)
* Red Pepper Flakes – (A pinch will do. Use more if you like it spicy or omit for a mild taste.)
* Fresh Parsley Leaves – (A sprinkle, roughly chopped.)
* Parmesan Cheese – (Optional, shredded; for serving as topping at the table.)
### Step-by-Step Instructions
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#### Option 1: Boiling with Water [QUICKER WAY, BEST FOR BUSIER NIGHTS]
**STEP 1: Boil water and cook pasta.**
* Fill a large pot or Dutch oven halfway with water and place on stovetop, covered, on high heat. Once boiling, add some salt into the water, add pasta, then use tongs to submerge, stir, and separate, so pasta doesn't stick as it begins to cook in the boiling water.
**STEP 2: Continue according to directions**
* Follow cooking instructions according to packet for "al dente" texture, usually around 5 to 7 minutes, stirring occasionally; then scoop or pour half to one cup of starchy pasta water aside in a heat-proof bowl, reserving for later use in recipe, then drain in a large colander in the sink.
#### Option 2: Brown in Oil [EXTRA SAVORY FLAVOR -- PERFECT FOR SPECIAL OCCASIONS OR DINNERS WHEN YOU HAVE A BIT MORE TIME]
**STEP 1: Pan-Sear:**
* While water comes to boil for your pasta, prepare your steak strips to brown in oil: cut beef against the grain, into thinner and bite-sized slices. Drizzle some olive oil on your now-empty but heated nonstick or cast iron pan or skillet then, wait for pan to become very hot on your stovetop on medium to high flame setting before laying out the steak across the surface using tongs -- giving them the necessary space between steak pieces -- for nice browning to happen; then season meat lightly with a little salt and freshly ground black pepper as they sear and crisp. If the oil spatters too much while you're pan-searing or steak releases moisture and begins to stew more than it sizzles and browns, then lower flame a bit until searing resumes to your liking or just cook beef slices in three portions so they aren't overcrowding the pan.
**STEP 2: Continue according to directions [SAME INSTRUCTIONS FROM HERE ON].**
> [NOTE: When the beef has just a little pink left but looks mostly cooked/browned across most surfaces, about one and a half to three minutes or less depending on cut and thickness of your steak pieces and your temperature settings, and browned to your preference, scoop them immediately, and set aside the pan off the heat, without cleaning this delicious steak-seasoned oil -- this will be part of what adds even more intense flavor to other elements. For well-done steaks, leave to your desired texture preferences but make sure not to over-cook so steak doesn't get dry or hard as your steak strips cool while you saute onions.]