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This Beef Stroganoff with Conchiglie Pasta is best served as a dinner on cold nights. You only need approximately 30 minutes to cook it.

Beef Stroganoff with Conchiglie Pasta

Course Main Course
Cuisine French, Russian
Keyword beef, conchiglie, pasta, stroganoff
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 250 g Conchiglie Pasta
  • 300 g Sirloin Beef thinly cut
  • 200 g Swiss Brown Mushrooms thinly cut
  • 1/2 Onion cubed
  • 3 cloves Garlic chopped
  • 175 g Sour cream
  • 2 tbsp Flour
  • 1 tsp Beef seasoning
  • 1 tbsp Unsalted Butter
  • 3 tbsp Cooking Oil
  • 3 cups Water
  • 1 tsp Paprika Powder
  • Salt & Pepper to your taste
  • Dried Parsley optional (for garnish)


  1. Cook conchiglie pasta according to its package. After the pasta is drained, add 1 tbsp cooking oil to prevent the pasta from sticking.

  2. In a pan turn the heat to very high heat. Add 2 tbsp cooking oil. Add the half of sirloin beef. Cook for 30 seconds each side. Set aside and repeat for the rest of the sirloin beef. Set aside on a plate. Don't turn off the heat.

  3. In the same pan add mushroom and onion. Sautéed for 5-7 minutes. Add garlic and pinch of salt and stir for 1 minute.

  4. Add butter until all melted. Add 2 tbsp flour and stir for 2 minutes. Add 3 cups water.

  5. Add beef seasoning, paprika powder, salt and pepper. Adjust saltiness to your liking.

  6. After the soup is boiling, add sirloin beef and stir for about 1 minutes. Turn off the heat. Add sour cream and toss until combined.

  7. Take cooked conchiglie pasta to a plate. Add beef stroganoff on top. Garnish with parsley.

  8. Beef stroganoff is ready to be served. Enjoy!

Recipe Notes

  • you can substitute beef seasoning and water with beef stock
  • you can substitute swiss brown mushrooms with regular button mushrooms.