Hearty Hamburger Stroganoff (Printable Version)
Creamy ground beef and mushroom stroganoff tossed with tender egg noodles for a comforting weeknight meal.
# Ingredient List:
→ 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 (optional)
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains. Remove the beef using a slotted spoon and set aside.
03 - In the same skillet with the remaining drippings, add the diced onion and cook for 3 to 4 minutes until softened. Add the sliced mushrooms and continue cooking for about 5 minutes until golden brown. Stir in the minced garlic and sauté for 1 minute until fragrant.
04 - Add the butter to the skillet and allow it to melt completely. Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a light roux and cook off the raw flour taste.
05 - Gradually pour in the beef broth while whisking constantly to prevent lumps from forming. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce has slightly thickened.
06 - Return the browned beef to the skillet and reduce the heat to low. Gently stir in the sour cream until fully incorporated and the sauce is smooth. Season with salt and black pepper to taste.
07 - Add the drained egg noodles to the skillet, tossing gently to coat them evenly in the creamy sauce. Serve hot, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- It comes together in about forty five minutes with ingredients you probably already have sitting in your kitchen right now.
- The sour cream sauce is rich and velvety without needing any fancy techniques or expensive ingredients.
- Leftovers reheat beautifully, making it perfect for busy weeknights when you want something warm waiting for you.
02 -
- Never add sour cream to a boiling pan or it will curdle and separate instead of melting into a smooth sauce.
- Letting the mushrooms sit undisturbed in the hot pan for a couple minutes before stirring is the key to getting a real golden sear instead of steamed gray mushrooms.
03 -
- Pat the mushrooms dry with a clean towel before slicing so they sear instead of steaming in the pan.
- Temper the sour cream by stirring a spoonful of hot sauce into it before adding it to the skillet, and this simple step guarantees a silky smooth finish every time.