Ingredients
– 12 ounces penne pasta
– 1 pound ground beef
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sliced mushrooms
– 1 cup beef broth
– 1 cup milk
– 8 ounces Velveeta cheese, cubed
– 2 tablespoons sour cream
– 1 teaspoon Worcestershire sauce
– 1 teaspoon paprika
– 1/2 teaspoon ground mustard (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Directions
1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and mushrooms, cooking until softened.
3. Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain any excess grease.
4. Stir in beef broth, milk, Worcestershire sauce, paprika, and ground mustard (if using). Bring the mixture to a simmer.
5. Add the Velveeta cubes and stir until fully melted, creating a creamy sauce.
6. Stir in sour cream for extra creaminess, and season with salt and pepper to taste.
7. Add the cooked penne to the skillet and toss to coat evenly in the sauce. Cook for 2-3 minutes, allowing the flavors to meld.
8. Serve warm, garnished with fresh parsley.
Enjoy!
Creamy Velveeta Beef Stroganoff and Penne Pasta
