A creamy, comforting one-pot beef stroganoff pasta made with tender sirloin, mushrooms, and a rich mustard-infused sauce.

14 oz lean beef sirloin, sliced thin

1 medium onion, thinly sliced

3 garlic cloves, minced

8 oz mushrooms, sliced

1 teaspoon paprika

1 tablespoon Worcestershire sauce (pork-free)

9 oz uncooked pasta

4 cups low-sodium beef broth

6 tablespoons low-fat cream cheese

1 tablespoon Dijon mustard

Salt and black pepper

Fresh parsley, chopped

Cooking spray or oil

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1. Lightly coat a large skillet with cooking spray and heat over medium-high heat.

2. Add beef with salt and cook until browned. Remove and set aside.

3. Sauté onion, garlic, and mushrooms in the same pan.

4. Deglaze with a splash of beef broth.

5. Stir in paprika and Worcestershire sauce.

6. Add pasta and remaining broth. Bring to a boil, cover, and simmer 8 minutes.

7. Stir in cream cheese and Dijon mustard.

8. Return beef, cover, and simmer 8 minutes until creamy.

9. Season and garnish with parsley.

Reheat gently with a splash of broth to maintain a creamy texture.