Smokey blue cheese crumbles melted into a beautiful cream sauce with savory beef and mushrooms over egg noodles. This blue cheese beef stroganoff isn’t messing around when it comes to flavor!
One of my favorite ways to recreate dinners is changing up ingredients so it doesn’t seem repetitive or boring.
A classic like beef stroganoff can be transformed into something unexpected by adding tangy blue cheese and herbs.
This dish is so hearty and comforting in the cooler months, and one of my families favorites so I like to make it often but change it up now and then.
Is there anything better than steak, mushrooms and egg noodles in a creamy cheese sauce?
I didn’t think so.
Now if blue cheese isn’t for you, that’s okay. Don’t be afraid to modify this recipe with another good cheese that melts well.
Cream cheese for example would be a milder flavor with the same result. 🙂
Even though this blue cheese beef stroganoff recipe is huge on flavor it’s short on time!
And that’s always a big plus in my book!
30 minutes or less is all it takes to get a delicious dinner on the table.
Note: My herbs are cranking out in the garden right now so I added fresh tarragon to do this dish.
If you don’t have fresh tarragon or can’t find it then just used dried. It will be a little less potent but still give a great flavor that pairs well with the beef and mushrooms.
Here’s how to make it-
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Easy 30 Minute Blue Cheese Beef Stroganoff
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings 1x
Description
Smokey blue cheese crumbles melted into a beautiful cream sauce with savory beef and mushrooms over egg noodles. This blue cheese beef stroganoff isn’t messing around when it comes to flavor!
Ingredients
- 1 1/2 lbs. top sirloin steak, cut into thin strips
- 3 shallots, sliced thin
- 8 oz. whole button mushrooms, cut in quarters
- 12 oz. bag of egg noodles
- 5 oz. crumbled blue cheese
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- splash of heavy cream or milk
- 6 tablespoons butter
- 1 tablespoon fresh tarragon, chopped (or dried)
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Heat up a large skillet on medium high. Add 3 tablespoons butter to melt. Season both sides of steak and cut into thin pieces. Add to pan to brown.
- After 3-4 minutes of tossing beef in hot pan to brown, add in shallots and lower the heat to medium. Stir often until shallots are caramelized along with the beef.
- Scoop out beef and shallots into bowl and set aside. Add the remaining 3 tablespoons of butter to pan, and add mushrooms. Cook for about 5 minutes stirring often.
- Add water to another pot and bring to boil, add salt for the egg noodles. Cook according to package directions for al Dente.
- Once the mushrooms have softened, add back in the beef and shallots to skillet. Lower heat to medium low.
- Add into the skillet blue cheese crumbles, tarragon, paprika, mustard, and a splash of cream. Stirring often until blue cheese melts.
- As the noodles finish cooking. Turn off the heat on the skillet, add 1 cup sour cream and use a slotted spoon to scoop noodles out of the water directly to skillet.
- Mix the noodles into the beef and mushroom mixture until fully coated in cream sauce and sour cream has blended in. Use the water from the pot to thin out sauce if needed.
- Serve hot and enjoy!
Notes
*Substitute blue cheese for cream cheese if you want a milder flavor or any equivalent melting cheese
- Category: Pasta
- Cuisine: Russian-American
Keywords: beef stroganoff, 30 minute meal, easy pasta recipe
Pasta is my love language 🙂
Here’s a few other great and easy pasta recipes I adore!
- Creamy Rigatoni with Ground Sausage and Fennel
- Comfort Food- ‘Famous’ Johnny’s Pasta
- Dijon Chicken Pasta with Sun Dried Tomatoes and Spinach
- Italian Style Pot Roast
Talk to you soon!
XO
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