Hearty Hamburger Stroganoff (Printer-friendly)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a comforting family dinner.
# 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
# How to Make It:
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 well 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. 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 into the vegetables. 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 stir to combine. Reduce the heat to low and gently fold in the sour cream until the sauce is smooth and creamy. Season with salt and black pepper to taste.
07 - Add the drained egg noodles to the skillet and toss gently until all the noodles are evenly coated with the creamy stroganoff sauce. Serve hot, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sour cream transforms everything into a velvety sauce that tastes like you spent hours on it.
- It reheats beautifully the next day, making it perfect for leftovers that actually disappear.
02 -
- Never let the sour cream boil or it will curdle and separate, so keep the heat low and gentle when you stir it in.
- Take the skillet off the heat entirely before adding the sour cream if your stove runs hot, then return it to low just to warm everything through.
03 -
- Let the mushrooms sit undisturbed in the hot pan for a full three minutes before stirring to get that deep golden sear instead of steaming them into soggy disappointment.
- Temper the sour cream by stirring a spoonful of hot sauce into it first before adding it to the pan, and you will never have a curdle problem again.