Savory Cajun Beef Stroganoff with Velveeta Penne
Ingredients:
2 pounds ground beef
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 (10 oz) can cream of mushroom soup
1/2 cup beef broth
1 cup heavy cream
1 (16 oz) block Velveeta cheese, cubed
12 oz penne pasta
1/4 cup reserved pasta water
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season ground beef with Cajun seasoning, salt, and pepper. In a large skillet over medium-high heat, cook the beef until browned and cooked through. Drain any excess grease and set aside.
In the same skillet, heat olive oil and sauté diced onions and minced garlic until soft and fragrant, about 3-4 minutes.
Pour in beef broth and stir in the cream of mushroom soup, scraping any browned bits from the pan. Add heavy cream and smoked paprika, stirring until smooth.
Reduce heat to low and add cubed Velveeta cheese. Stir gently until completely melted and incorporated into the sauce.
Meanwhile, cook penne pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
Toss cooked penne into the creamy beef sauce. Add reserved pasta water a little at a time if the sauce needs thinning. Stir well to coat every piece of pasta.
Return cooked beef to the skillet, mix everything together, and warm through for 2-3 minutes. Garnish with fresh parsley before serving.
Cooking Time: 35 minutes
Servings: 6
Calories: Approx. 720 per serving