There’s a certain magic in making a dish that feels like a warm hug, especially when it’s just for you. This Beef & Mushroom Stroganoff Spaghetti takes everything I love about the classic, the creamy sauce, tender beef, earthy mushrooms, and gives it a playful twist with spaghetti. It’s still rich and comforting, but light enough to leave you with room for dessert. And yes, it’s a one-pan wonder that doesn’t turn your kitchen into a disaster zone.
Table of Contents
Ingredients for Beef & Mushroom Stroganoff Spaghetti
| Ingredient | Amount (Single Serving) |
|---|---|
| Olive oil | 1 tbsp |
| Beef sirloin, thinly sliced | 4 oz (about 115 g) |
| White or cremini mushrooms, sliced | 1 cup |
| Garlic, minced | 1 clove |
| Onion, finely chopped | ¼ cup |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tsp |
| Dijon mustard | ½ tsp |
| Spaghetti | 3 oz (about 85 g) |
| Sour cream | 2 tbsp |
| Fresh parsley, chopped | 1 tbsp |
| Salt and pepper | To taste |
If you like creative pasta twists, you might also enjoy my Pumpkin Parmesan Spaghetti for a cozy fall vibe or the veggie-packed One-Pot Zucchini Spaghetti for a lighter summer option.
Step-by-Step Instructions for Beef & Mushroom Stroganoff Spaghetti
Step 1 – Sear the Beef
Heat olive oil in a medium skillet over medium-high heat. Add beef strips in a single layer and sear for 1–2 minutes per side until just browned. Remove beef from pan and set aside — you’ll finish cooking it later so it stays tender.
Step 2 – Cook the Aromatics
In the same skillet, add the onions and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. This is your flavor base, so keep stirring to avoid burning.
Step 3 – Sauté the Mushrooms
Add the sliced mushrooms to the skillet and cook for 4–5 minutes until golden brown and they’ve released their juices. You want them nicely caramelized for that deep stroganoff flavor.
Step 4 – Build the Sauce Base
Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan, those bits are pure flavor gold.
Step 5 – Add the Spaghetti
Break the spaghetti in half so it fits the skillet. Add it directly to the sauce, making sure it’s mostly submerged. Bring to a gentle boil, then reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
Step 6 – Bring Back the Beef
Return the seared beef to the skillet during the last 2–3 minutes of cooking. Stir gently so it soaks up the sauce without overcooking.
Step 7 – Make it Creamy
Remove skillet from heat and stir in sour cream. Taste and adjust with salt and pepper as needed.
Step 8 – Garnish and Serve
Top with chopped parsley and serve straight from the skillet for that rustic, cozy feel.
If you’re craving more creamy pasta goodness, my One-Pot Creamy Beef and Garlic Butter Pasta is another weeknight winner. Or, if you want a plant-based version, check out the savory Mushroom One-Pot Pasta for a hearty meat-free twist.
Making the Most of Your Beef & Mushroom Stroganoff Spaghetti
The beauty of Beef & Mushroom Stroganoff Spaghetti is how adaptable it is. Whether you’re cooking for one or scaling up for company, the same principles apply, balance richness with brightness, and texture with creaminess. This is where you can really put your own stamp on the dish.
Flavor-Boosting Tips
- Toast your pasta in the pan before adding liquid – Just a minute or two will add a nutty, warm depth that pairs beautifully with mushrooms.
- Use a mix of mushroom types – Combining cremini, shiitake, or even a few slices of portobello adds complexity to the sauce.
- Season in layers – A pinch of salt when searing beef, another during the mushroom stage, and a final adjustment at the end makes a big difference.
- Add a fresh touch before serving – A squeeze of lemon juice or a sprinkle of fresh dill keeps the sauce from feeling too heavy.
If you enjoy creative twists, my Vegan Cheese Spaghetti uses similar flavor-layering but swaps dairy for plant-based creaminess, while the Low-Carb One-Pot Spaghetti for One offers a lighter, low-carb approach.
Pasta Alternatives That Work
If you can’t get spaghetti, there are plenty of options that work seamlessly in Beef & Mushroom Stroganoff Spaghetti.
| Pasta Option | Why It Works |
|---|---|
| Fettuccine | Wide, flat surface holds creamy sauce beautifully. |
| Pappardelle | Rustic ribbons create an indulgent feel similar to classic stroganoff egg noodles. |
| Linguine | Slimmer than fettuccine but still great for creamy sauces. |
| Gluten-Free Spaghetti | Keeps the classic look while catering to gluten-sensitive eaters. |
| Zucchini Noodles | A low-carb, fresh twist that still lets the sauce shine. |
Ingredient Swaps for Every Kitchen
Not everyone has the exact pantry my grandmother did, so here’s how you can adapt your Beef & Mushroom Stroganoff Spaghetti without losing flavor.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Beef sirloin | Ground beef or ground turkey | Quicker to cook; still flavorful. |
| Sour cream | Greek yogurt | Adds tang and protein. |
| Beef broth | Chicken broth or vegetable broth | Lighter flavor profile but still savory. |
| Dijon mustard | Whole grain mustard | Adds texture and a milder tang. |
If you like creamy sauces with a twist, my Pesto One-Pot Pasta for One brings herbaceous brightness to your weeknight, while the One-Pot Spaghetti and Meatballs for One gives you a rich tomato alternative.
FAQ about Beef & Mushroom Stroganoff Spaghetti
Can you use spaghetti for beef stroganoff?
Yes, you can absolutely use spaghetti for beef stroganoff. While the classic version uses egg noodles, spaghetti works beautifully because it holds the creamy mushroom sauce well. In fact, Beef & Mushroom Stroganoff Spaghetti is a great way to enjoy the dish with a little Italian flair, without losing that rich, comforting taste.
What pasta goes well with beef stroganoff?
Aside from spaghetti, fettuccine, pappardelle, and linguine are all excellent options for beef stroganoff. These pasta shapes have enough surface area to grab onto the sauce, making every bite creamy and flavorful. You can even swap in zucchini noodles or gluten-free spaghetti if you’re after a lighter or gluten-free version.
What is stroganoff sauce made of?
A classic stroganoff sauce is made from a savory base of beef broth, onions, mushrooms, and a touch of mustard, thickened with sour cream for a rich and tangy finish. In Beef & Mushroom Stroganoff Spaghetti, the sauce is built directly in the skillet with the pasta, so the noodles soak up the flavor as they cook.
What is beef stroganoff traditionally served with?
Traditionally, beef stroganoff is served over egg noodles, mashed potatoes, or even rice. For a fresh twist, Beef & Mushroom Stroganoff Spaghetti offers the same creamy goodness with the familiar texture of pasta and it’s all cooked in one pan, making cleanup quick.
If you enjoy hearty one-pot recipes, you might also love the One-Pot Zucchini Spaghetti for a lighter vegetable-forward option or the Pumpkin Parmesan Spaghetti when you want a cozy autumn flavor.
Print
Beef & Mushroom Stroganoff Spaghetti
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Dinner
- Method: One-Pan
- Cuisine: American, European Fusion
Description
A creamy one-pan Beef & Mushroom Stroganoff Spaghetti with tender beef, earthy mushrooms, and a rich sauce — ready in under 30 minutes for a cozy dinner for one.
Ingredients
1 tbsp olive oil
4 oz beef sirloin, thinly sliced
1 cup white or cremini mushrooms, sliced
1 clove garlic, minced
1/4 cup onion, finely chopped
1 cup beef broth
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
3 oz spaghetti
2 tbsp sour cream
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Heat olive oil in skillet, sear beef strips for 1–2 minutes per side, remove and set aside.
2. Add onions to skillet, cook 2 minutes, then stir in garlic for 30 seconds.
3. Add mushrooms, sauté 4–5 minutes until golden.
4. Pour in beef broth, Worcestershire, and Dijon mustard, scraping up browned bits.
5. Break spaghetti in half, add to skillet, submerge in sauce, simmer 8–10 minutes.
6. Return beef to skillet in last 2–3 minutes of cooking.
7. Remove from heat, stir in sour cream, season to taste.
8. Top with parsley and serve warm.
Notes
You can swap sour cream with Greek yogurt for extra protein.
Use a mix of mushrooms for richer flavor.
Zucchini noodles work well for a low-carb version.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Beef & Mushroom Stroganoff Spaghetti, one-pot dinner, creamy pasta
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