An easy and adaptable weeknight beef stroganoff that you can make with about six ingredients in 30 minutes or less.
- 500 grams / 1 lb ground beef
- 500 grams / 1lb dried pasta
- 1/2 cup milk
- 2 tsp flour
- 150 grams / 5 oz cheese
- 1 tsp black pepper
- 1 tbsp tomato paste (optional)
- 1 tsp onion powder (optional)
- 1/2 cup white wine (optional)
- 2 tsp oil for frying
Put pasta to boil in generously salted water. Cook according to package directions. Heat oil in a skillet over medium heat. Add ground beef and cook, using a stiff spatula to break up the meat as it cooks so it doesn’t clump together. At this point salt the beef to your taste, and add the black pepper and onion powder if using.
Once the meat has browned, sprinkle the flour over it. Cook for a few minutes more until all the remaining liquid is absorbed by the flour / beef mix and it starts to sizzle in the skillet. At this point add the milk, tomato paste, and the white wine if using. Stir until the liquids are mixed well and begin to thicken and form a gravy.
Once the sauce has thickened, cut about 150 grams / 5 ounces of cheese. I used gouda because it was what I had but you can use any melting cheese including cheddar or mozzarella. Toss it right into the skillet with the meat – it doesn’t have to be shredded or grated.
Cook for a few more minutes until the cheese melts. You can also use your spatula to break it up and help it melt faster. Once the cheese is melted, it’s ready to be mixed with the pasta.
Serve hot with a sprinkle of black pepper and some more grated cheese if you like.
- Category: Dinner
- Method: Stovetop