creamy beef and bowtie pasta
This creamy beef and bow tie pasta is a fun take on beef Stroganoff using ground beef instead of steak chunks. It’s an easy one-pot weeknight meal, and a great way to jazz up some ground beef.
Ingredients
- 6 ounces bowtie pasta farfalle
- 1 pound 85% lean ground beef
- 1/2 white onion finely diced
- 1 1.5 ounce packet beef Stroganoff sauce seasoning, such as McCormick®
- 1 cup water
- 2 teaspoons Worcestershire sauce divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 can cream of mushroom soup
- 1/2 cup sour cream
- chopped parsley for garnish (optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until just tender yet firm to the bite, about 12 minutes. Drain thoroughly.
- Add the ground beef and onion to the same pot, lower the heat to medium, and cook and stir until beef is browned and crumbly, breaking up chunks with a spatula, about 7 minutes. Drain grease.
- Stir sauce packet, water, and 1 teaspoon Worcestershire sauce together in a small bowl. Add sauce mixture to the pot. Stir until thickened, 2 to 3 minutes.
- Add garlic powder, pepper, and mushroom soup to beef mixture and stir well; stir in sour cream. Remove from heat.
- Taste; add remaining 1 teaspoon Worcestershire sauce if needed. Fold in pasta and stir gently to combine. Garnish with parsley.
Notes
| Calories498 | |
|---|---|
| Total Fat 26g | |
| Saturated Fat 11g | |
| Cholesterol 121mg | |
| Sodium 720mg | |
| Total Carbohydrate 26g | |
| Dietary Fiber 2g | |
| Total Sugars 4g | |
| Protein 37g | |
| Vitamin C 3mg | |
| Calcium 141mg | |
| Iron 4mg | |
| Potassium 672mg | |