Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a cozy family dinner.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 8 oz cremini or white mushrooms, sliced
→ Pantry
05 - 2 tbsp olive oil
06 - 2 tbsp all-purpose flour
07 - 2 cups beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp Dijon mustard
10 - Salt and black pepper, to taste
→ Dairy
11 - 1 cup sour cream
12 - 2 tbsp unsalted butter
→ Pasta
13 - 12 oz egg noodles
→ Garnish
14 - Chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until tender. Drain well and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains. Transfer the beef to a plate using a slotted spoon and set aside.
03 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Add sliced mushrooms and continue cooking for about 5 minutes until golden brown. Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Add butter to the skillet and allow it to melt completely. Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
05 - Gradually pour in beef broth while whisking constantly to prevent lumps from forming. Stir in Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 5 minutes until the sauce has slightly thickened.
06 - Return the browned beef to the skillet. Reduce heat to low and gently stir in sour cream until fully incorporated. Season with salt and black pepper to taste.
07 - Add the drained egg noodles to the skillet and toss gently until evenly coated with sauce. Serve hot, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sour cream sauce comes together in one skillet and tastes like you spent three times as long making it.
- Ground beef keeps this budget friendly while still feeling like a proper comfort food dinner.
- Leftovers reheat beautifully the next day if you are lucky enough to have any.
02 -
- Never add sour cream to a boiling pan because it will curdle and separate into an unappetizing texture.
- Letting the flour cook for a full two minutes in the roux prevents the sauce from tasting like raw dough.
03 -
- Pat the mushrooms dry before slicing them because excess moisture prevents proper browning in the pan.
- Temper the sour cream by stirring a spoonful of hot sauce into it first before adding it to the skillet.