Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a comforting family meal.
# 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 Staples
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
# Steps:
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. Transfer the beef to a plate using a slotted spoon and set aside.
03 - In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the sliced mushrooms and cook for an additional 5 minutes until golden brown. Add 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 smooth 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 5 minutes until the sauce has slightly thickened.
06 - Return the browned beef to the skillet and stir to combine. Reduce the heat to low and gently fold in the sour cream until fully incorporated. Season with salt and black pepper to taste.
07 - Add the cooked egg noodles to the skillet and toss gently until evenly coated with the creamy sauce. Serve immediately, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sour cream sauce clings to every noodle like a warm hug, and it reheats beautifully the next day for lunch.
- It uses simple grocery store ingredients but tastes like you spent far longer than 45 minutes at the stove.
02 -
- Never let the sour cream come to a full boil or it will separate and turn grainy instead of silky smooth.
- Reserve a half cup of pasta water before draining the noodles, because that starchy liquid can rescue a sauce that turns out too thick.
03 -
- Let the mushrooms cook without stirring for at least three minutes so they actually caramelize instead of steaming in their own moisture.
- Take the pan completely off the heat before stirring in the sour cream, then return it to low warmth just until everything is combined and heated through.