Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a comforting 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 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
# 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 tender. 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 until thoroughly browned, breaking it apart with a wooden spoon. Remove the beef 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 another 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.
05 - Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for 5 minutes until the sauce has slightly thickened.
06 - Return the browned beef to the skillet. Reduce the heat to low and gently stir in the 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 to coat them evenly with the creamy sauce.
08 - Transfer to serving plates and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It delivers every bit of the creamy, savory comfort you expect from traditional stroganoff but comes together in under an hour on a single weeknight.
- The sour cream stirred in at the end transforms a basic beef and mushroom sauce into something silky and restaurant worthy.
02 -
- Never let the sour cream boil or the sauce will curdle and separate into something unappetizing. Keep the heat low and stir gently.
- Crowding the mushrooms in the pan causes them to steam instead of brown, which robs the dish of that deep, meaty flavor that makes stroganoff worth making.
03 -
- Toast the flour for the full two minutes before adding liquid. Undercooked flour is the number one reason homemade stroganoff tastes like paste.
- Take the skillet off the heat entirely before stirring in the sour cream. The residual heat is enough to warm it through without risking a broken sauce.