Hearty Hamburger Stroganoff (Print Page)

Creamy ground beef and mushroom stroganoff served over tender egg noodles for a comforting family meal.

# What You 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 (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook egg noodles 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 ground beef and cook until fully browned, breaking it apart with a wooden spoon. Remove the beef with a slotted spoon and set aside.
03 - In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Add the sliced mushrooms and cook for an additional 5 minutes until golden brown. Stir in the 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 form a smooth roux.
05 - Gradually pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly.
06 - Return the browned beef to the skillet. Reduce heat to low and stir in the sour cream until fully incorporated. Season with salt and black pepper to taste.
07 - Add the cooked egg noodles to the sauce, tossing gently to coat evenly. Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It delivers all the comfort of traditional beef stroganoff without spending an hour slicing steak into perfect strips.
  • The sour cream sauce clings to every noodle like a warm blanket on a cold Tuesday.
  • Leftovers taste even better the next day straight from the fridge, and I will not be convinced otherwise.
02 -
  • Never let the sour cream hit a boiling pan or it will separate into grainy curds, which I learned the hard way during a dinner party.
  • Letting the mushrooms sit untouched in the hot pan for a full two minutes before stirring is the difference between golden and grey.
03 -
  • Deglaze the pan with a splash of white wine before adding the broth for a layer of complexity that costs almost nothing extra.
  • Grate a little fresh nutmeg into the sour cream before stirring it in, a trick borrowed from French cream sauces that elevates the whole dish.

Return