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Lunch recipe · from the recipe book

Beef and Mushroom Stroganoff Pasta Bake

Savory browned beef and mushrooms in a creamy paprika-sour cream sauce with tender noodles under a crisp, buttery oat-parmesan crumb.

Beef and Mushroom Stroganoff Pasta Bake

Ingredients

  • 12⅔ cups3,000 gWaterfor boiling the pasta
  • ¾ tsp5 gSaltdivided
  • 9 oz260 gPasta, dryshort shapes such as rotini
  • 1 lb450 gGround beef, 90% lean
  • 2¼ tsp10 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 3½ cups sliced250 gWhite mushroomssliced
  • 3 cloves9 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • 2½ tbsp20 gAll-purpose flour
  • 1⅔ cups360 gReduced-sodium beef broth
  • 1¾ tsp10 gWorcestershire sauce
  • 2 tsp10 gYellow mustard
  • ½ cup120 gSour cream
  • 1 cup130 gGreen peas, frozen
  • ½ tsp1 gBlack pepper
  • ½ cup40 gOld-fashioned rolled oats
  • ¼ cup grated25 gGrated Parmesan
  • 1 tbsp15 gUnsalted buttermelted
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Bring the water to a boil in a large pot with 3 g of the salt. Cook the pasta 2 minutes less than the package says, then drain.
  3. Meanwhile, heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  4. Add the onion and mushrooms and cook until the mushrooms release their liquid and brown, about 7 minutes. Stir in the garlic, paprika and thyme for 1 minute.
  5. Sprinkle in the flour and stir 1 minute. Gradually stir in the beef broth, Worcestershire sauce and mustard; simmer until thickened, about 3 minutes.
  6. Take the skillet off the heat and stir in the sour cream, peas, black pepper and the remaining 2 g of salt. Fold in the drained pasta.
  7. For the crumb, mix the oats, parmesan and melted butter in a small bowl, then scatter it evenly over the pasta.
  8. Bake uncovered until bubbling and the crumb is golden, about 20 minutes. Rest 5 minutes, then top with the parsley and serve.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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