The Simple Joy of this Homemade Beef Stroganoff with Bow Ties
When comfort food calls your name on a busy weeknight, this homemade beef stroganoff with bow ties answers back with pure satisfaction.
I love how this recipe transforms simple pantry staples into something that feels fancy without the fuss. The bow tie pasta holds onto that creamy sauce like it’s giving you a hug, while the ground beef keeps things hearty and filling.
There’s something magical about watching sour cream melt into hot mushroom gravy, creating silky ribbons of comfort.
Who needs expensive cuts of beef when you can create restaurant-quality stroganoff in one skillet?
Ingredients
Getting ready to make this homemade beef stroganoff feels like gathering ingredients for a warm hug in a bowl. You probably have most of these items hanging out in your pantry already, which is what makes this recipe so beautifully practical.
The ingredient list reads like a greatest hits collection of comfort food essentials, and honestly, that’s exactly what we’re going for here.
- 1 lb ground beef
- 1 (1 ounce) envelope Lipton beefy onion soup mix (from a two envelope box)
- 4 1/2 cups water
- 16 ounces bow tie pasta
- 1 (10 3/4 ounce) can mushroom soup
- 1 1/2 cups sour cream
- 1/2 cup frozen peas, cooked and drained
- 1/4 cup grated onion
- 6 white button mushrooms, sliced
The beauty of this ingredient list lies in its flexibility and forgiveness. If you can’t find bow tie pasta, don’t panic – egg noodles or even penne will work just fine, though the bow ties really do cradle that creamy sauce like tiny pasta pillows.
The frozen peas add a pop of color and sweetness that balances the rich, savory flavors, but if peas aren’t your thing, you could swap in some frozen corn or just skip the vegetables altogether.
When it comes to the mushrooms, feel free to use whatever variety you prefer, or if fresh mushrooms seem like too much work, the canned mushroom soup has you covered anyway.
How to Make this Homemade Beef Stroganoff with Bow Ties
Making this homemade beef stroganoff is honestly easier than folding a fitted sheet, which isn’t saying much because I’m terrible at that, but you get the idea.
Start by heating up your large skillet with a lid – and yes, the lid matters because we’re doing some serious steaming action later. Toss in your 1 lb ground beef along with the 1/4 cup grated onion and 6 sliced white button mushrooms, letting everything brown together like they’re old friends catching up. The smell alone will have your neighbors wondering what magic you’re conjuring up in there.
Once the beef is nicely browned and those mushrooms have released their earthy goodness, drain off any excess grease because nobody wants a swimming pool of fat in their stroganoff.
Now comes the part where things get exciting – add your 1 (1 ounce) envelope Lipton beefy onion soup mix, 4 1/2 cups water, and 1 (10 3/4 ounce) can mushroom soup, stirring everything together until it looks like a beautiful, savory soup base.
Bring this mixture to a rolling boil, then add your 16 ounces bow tie pasta and bring it back to a boil because pasta waits for no one. Here’s where the magic happens: reduce the heat to medium-high, slap that lid on, and let it cook covered for 5 minutes.
After those first 5 minutes, add your 1/2 cup frozen peas (already cooked and drained) and continue cooking covered for another 7-8 minutes until the noodles are tender and the peas are heated through.
The final step is the most essential – take the skillet off the heat, remove that lid, and gently fold in 1 1/2 cups sour cream, being careful not to stir too aggressively or you’ll end up with chunky, curdled cream instead of silky smoothness. Once you’ve perfected this one-skillet wonder, consider transferring it to a premium casserole dish for an elegant family-style presentation at the dinner table.
Substitutions and Variations
While this recipe is basically foolproof as written, I’d be lying if I said there weren’t a million ways to shake things up and make it your own. Want more veggies? Toss in bell peppers or carrots with the mushrooms. No bow ties? Regular egg noodles work perfectly. I sometimes swap the mushroom soup for cream of celery when I’m feeling fancy. Ground turkey makes a lighter version, though beef’s definitely richer. Skip the peas if you’re feeding picky eaters, or add extra mushrooms for the fungi lovers. The beauty’s in making it yours.
Additional Things to Serve With Homemade Beef Stroganoff with Bow Ties
Since beef stroganoff’s already a complete meal in a bowl, you might think it doesn’t need much company—but trust me, the right sides transform this hearty dish from satisfying to absolutely memorable.
I love pairing it with crusty garlic bread for soaking up every drop of that creamy sauce. A simple cucumber salad adds invigorating crunch that cuts through the richness.
Roasted asparagus or green beans bring color and nutrients to your plate. For wine lovers, a medium-bodied red like Merlot complements the beef beautifully.
Even steamed broccoli works when you’re craving extra vegetables.
Final Thoughts
After countless stroganoff experiments in my kitchen, I’m convinced this homemade version beats any boxed mix hands down—and honestly, it’s not even close.
The creamy, rich sauce coating those perfectly tender bow ties? Pure comfort food magic.
Sure, you’ll dirty a few more dishes than opening a box, but the flavor payoff is absolutely worth it. Plus, you control every ingredient—no mysterious preservatives or artificial flavors lurking around.
This recipe transforms simple ground beef into something that feels genuinely special, the kind of dinner that makes everyone ask for seconds without hesitation.
