Cajun Beef Stroganoff with Velveeta Penne
A creamy, cheesy, and slightly spicy twist on classic beef stroganoff, infused with Cajun flavors and paired with Velveeta penne for ultimate comfort food bliss.
Equipment
- Large Skillet
- Large Pot
- Colander
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 2 pounds ground beef lean (85/15)
- 2 tablespoons Cajun seasoning adjust to taste
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 10 oz can cream of mushroom soup
- ½ cup beef broth low-sodium
- 1 cup heavy cream
- 1 16 oz block Velveeta cheese cubed
- 12 oz penne pasta
- ¼ cup reserved pasta water
- ½ teaspoon smoked paprika
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Cajun seasoning and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the cream of mushroom soup, beef broth, heavy cream, and smoked paprika. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the cubed Velveeta cheese and stir until melted and smooth.
- Add the drained penne pasta and reserved pasta water to the skillet. Toss to coat everything in the sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
Adjust the Cajun seasoning to your preferred spice level. For a spicier version, add cayenne pepper or hot sauce. You can also add vegetables like bell peppers or mushrooms for extra flavor.
