When comfort food calls, few dishes answer quite like classic beef stroganoff with bow-tie pasta. Rich, creamy, and loaded with tender beef and savory mushrooms, this dish strikes a perfect balance between old-world tradition and modern simplicity.
Originally hailing from 19th-century Russia, stroganoff has come a long way — evolving from a dish served over rice or egg noodles to now starring on weeknight dinner tables with bow-tie pasta (also known as farfalle). That little pasta switch may seem minor, but trust us — it changes everything. Those cute little ridges? They’re sauce magnets. And they hold their shape way better than you’d expect.
Whether you’re cooking for the family, prepping a next-day lunch, or simply craving a cozy bowl of beef stroganoff pasta, this recipe walks the perfect line between rustic and refined. You don’t need to be a chef, and you definitely don’t need all day — just a skillet, some pantry staples, and a few smart steps.
Key Ingredients for Classic Beef Stroganoff with Bow-Tie Pasta
Every unforgettable bite of classic beef stroganoff with bow-tie pasta comes from a careful blend of familiar pantry staples and flavorful upgrades. The secret? Choosing the right ingredients and letting each one do its part. From the beef down to the broth, this dish is built on balance — richness, acidity, depth, and a touch of comfort.
Let’s break down exactly what goes into this creamy favorite — and why it matters.
🥩 Tender Beef: The Heart of Stroganoff
Beef is more than just a filler here — it’s the foundation of flavor and texture.
Best options include:
- Sirloin steak – Lean but tender, and quick to cook
- Flank steak – Chewy in a good way when sliced thin
- Ground beef – Budget-friendly and ideal for a quicker dinner
👉 Pro tip: Cut steak against the grain to keep each bite melt-in-your-mouth soft. If you go the ground beef route, make sure to drain the fat to avoid greasy sauce.
🍄 Mushrooms: The Earthy Umami Builder
It’s not stroganoff without mushrooms — they add that meaty, savory depth that rounds out the dish.
- Cremini mushrooms (baby bellas) – Slightly bolder than white buttons
- White mushrooms – Milder, classic, and more affordable
- Mixed wild mushrooms – For when you want to go gourmet
Sauté until golden brown for max flavor — not just soft, but actually caramelized.
🧅 Onion and Garlic: The Flavor Base
Never skip the aromatics. These two go in early and set the tone for the whole dish.
- Yellow onion – Sweetens and softens the sauce
- Garlic – Brings that irresistible base layer of savoriness
Sauté these slowly in butter or oil to start the recipe strong.
🍝 Bow-Tie Pasta: The Shape That Changes Everything
Traditionally, stroganoff is paired with egg noodles — but bow-tie pasta (farfalle) offers a fun, effective twist.
Here’s why it works:
- Holds up to creamy sauces without falling apart
- Catches sauce in every little fold and edge
- Looks beautiful on the plate (yep, we said it)
For best results, cook until just al dente so the pasta doesn’t go mushy in the sauce.
Want to perfect your pasta? This pasta cooking guide has you covered with no-fail tips.
🥛 Sour Cream: The Creamy Tang Factor
What sets stroganoff apart from other beef-and-pasta combos? That smooth, slightly tangy sauce.
- Full-fat sour cream adds richness and that signature silky texture
- Greek yogurt can be used if you want a lighter option
- Always stir it in off heat to avoid curdling
The balance between rich and tangy is what makes this dish so addictive.
🍖 Broth and Sauce Add-Ins: Flavor Amplifiers
This is where the sauce goes from good to seriously crave-worthy.
- Beef broth – Deep, savory base to anchor the sauce
- Worcestershire sauce – A splash adds big umami
- Dijon mustard (optional) – Gives a little zip
- Paprika – Adds warmth, color, and a whisper of spice
- Salt and pepper – Always taste and season in layers
You’re not just making “meat with noodles” — you’re building a layered sauce that hugs every piece of pasta.
Step-by-Step: How to Make Classic Beef Stroganoff with Bow-Tie Pasta
Ready to bring your classic beef stroganoff with bow-tie pasta to life? This dish may sound fancy, but it comes together easily in your own kitchen — no special tools or chef skills required. Whether you’re making it from scratch for the first time or brushing up your skills, these steps walk you through it, start to finish.
Let’s cook this creamy comfort food masterpiece one step at a time.
Boil the Bow-Tie Pasta First
Before diving into the sauce, get the pasta going.
- Bring a large pot of salted water to a boil
- Cook bow-tie pasta until al dente (firm to the bite — don’t overdo it)
- Drain well, then toss with a splash of oil to keep it from sticking
- Set aside while you make the stroganoff sauce
Want pasta that’s perfectly cooked every time? Use this how to boil pasta guide for foolproof results.
Sear the Beef
Searing locks in flavor and keeps the beef juicy.
- Heat 1 tbsp of oil or butter in a large skillet over medium-high heat
- Add sliced sirloin or your preferred cut in a single layer
- Sear for 2–3 minutes per side until nicely browned
- Don’t overcrowd the pan — work in batches if needed
- Remove the beef and set it aside
If you’re using ground beef, cook until fully browned, then drain any excess fat.
Sauté the Aromatics and Mushrooms
These ingredients create the base layer of flavor.
- In the same skillet, add another 1 tbsp of butter
- Toss in diced onion and sauté until soft and translucent (3–5 minutes)
- Add sliced mushrooms and cook until they’ve released moisture and are golden brown (6–8 minutes)
- Stir in minced garlic and sauté for 30 seconds until fragrant
The goal here is to build deep, earthy flavor — don’t rush it!
Add Seasonings and Umami Boosters
Let’s punch up that flavor.
- Stir in:
- 1 tbsp Worcestershire sauce
- ½ tsp paprika
- Salt and pepper to taste
- Optional: ½ tsp Dijon mustard for added zing
Scrape the bottom of the skillet to lift up all those caramelized bits — that’s where the magic is.
Pour in the Broth and Simmer
Time to bring it all together.
- Pour in 1 cup of beef broth
- Stir and let it simmer uncovered for 5–7 minutes, allowing it to reduce slightly
- This will thicken and concentrate the sauce
You should start seeing that rich, savory gravy form right before your eyes.
Stir in the Sour Cream (Carefully!)
Now comes the creamy twist that defines beef stroganoff.
- Remove the pan from heat — this step is crucial
- Stir in ¾ cup of full-fat sour cream slowly until fully blended
- Return the seared beef to the pan and gently mix
Combine with the Pasta and Serve
Almost there!
- Add the cooked bow-tie pasta to the skillet
- Stir everything together until the pasta is fully coated in sauce
- Warm over low heat for 1–2 minutes if needed — just don’t boil
Top with:
Fresh cracked black pepper
Stroganoff Variations to Try with Bow-Tie Pasta
The beauty of classic beef stroganoff with bow-tie pasta lies in how flexible it is. Whether you’re working with dietary needs, stretching ingredients, or just craving something different, this creamy favorite adapts like a champ.
Let’s explore a few delicious twists that keep the comfort but flip the script.
Chicken Stroganoff with Bow-Tie Pasta
Want something lighter or don’t have beef on hand? Try chicken stroganoff — it’s just as creamy and flavorful.
- Use boneless chicken breast or thighs, sliced thin
- Sear them just like you would beef
- They cook faster and soak up the savory sauce beautifully
This version has a milder flavor but still satisfies those stroganoff cravings.
Ground Beef Stroganoff: Budget-Friendly & Fast
Pressed for time? Grab a pound of ground beef and go for a one-skillet version.
- Brown the ground beef first and drain the fat
- Skip the searing step — it’s all about building flavor in the pan
- Finish with mushrooms, onions, sour cream, and bow-tie pasta
It’s quick, cost-effective, and still creamy enough to earn a spot in your weeknight dinner rotation.
Vegetarian Mushroom Stroganoff
Want to skip the meat altogether? No problem — mushrooms can easily take the lead.
- Use a mix of cremini, shiitake, and portobello mushrooms
- Swap the beef broth for vegetable broth
- Add a splash of soy sauce or tamari for a deeper umami hit
You’ll still get a rich, savory base — just plant-based.
Dairy-Free or Vegan Stroganoff
Need to cut the dairy? Here’s how to do it without sacrificing creaminess:
- Swap sour cream with unsweetened coconut cream, cashew cream, or dairy-free sour cream
- Use plant-based butter or olive oil for sautéing
- Make sure your bow-tie pasta is egg-free for a fully vegan version
Add a splash of lemon juice or vinegar at the end to replace that sour cream tang — just don’t overdo it.
Gluten-Free Stroganoff with Bow-Tie Pasta
Going gluten-free? Easy.
- Use gluten-free farfalle (brown rice or corn-based pasta works well)
- Be sure to check your broth and Worcestershire sauce for hidden gluten
- Cook the pasta gently — gluten-free noodles can break if overboiled
This version keeps everything you love about the dish — without the gluten.
Frequently Asked Questions About Classic Beef Stroganoff with Bow-Tie Pasta
Got questions about making the creamiest beef stroganoff with bow-tie pasta? You’re not alone. From substitutions to storage, these FAQs will help you cook with confidence and avoid common kitchen mistakes.
Can I use ground beef instead of sliced steak?
Yes! Ground beef is a popular and practical swap in stroganoff pasta recipes.
- It cuts down on prep time
- It’s more budget-friendly
- It still delivers big flavor when cooked with onions, mushrooms, and broth
Just remember to drain the excess fat to keep the sauce from becoming greasy.
Is bow-tie pasta a traditional choice for stroganoff?
Traditionally, egg noodles or white rice were used. But bow-tie pasta (farfalle) has earned its place in modern versions for good reason.
- It’s sturdy and holds creamy sauces well
- The ridged, pinched shape traps every bit of the savory goodness
- It adds a fun visual twist that’s perfect for casual or family dinners
So no, it’s not old-school — but it’s a delicious update.
What’s the best cut of beef for classic stroganoff?
The best cuts are tender and cook quickly without drying out.
- Sirloin – The most common choice for balance of flavor and tenderness
- Flank steak – Sliced thin, it offers bold flavor
- Ribeye – Rich, juicy, and luxurious if you’re feeling fancy
- Ground beef – Great for convenience and speed
Slice your steak against the grain to keep it tender.
How can I prevent the sauce from curdling?
This is one of the most common mistakes — but easily avoidable.
- Remove the skillet from heat before adding sour cream
- Stir in the cream slowly and gently
- Never boil the sauce after the sour cream is added
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