Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom stroganoff tossed with tender egg noodles in a rich sour cream sauce.
# 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 (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add 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 ground beef, breaking it apart with a wooden spoon, and cook 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 5 minutes until deeply browned. 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 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 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 and toss gently to coat evenly with the stroganoff sauce. Serve immediately, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- It delivers the deeply savory satisfaction of traditional stroganoff without the expense or fuss of tenderloin.
- The sour cream sauce clings to every noodle like it was born there and the whole thing reheats beautifully the next day for lunch.
02 -
- Never let the sour cream come to a boil or cook over high heat because it will break and leave you with a curdled sauce instead of a silky one.
- Adding the broth gradually while whisking constantly is the single most important step for avoiding a lumpy flour filled disaster.
03 -
- Let the mushrooms sit undisturbed in the hot pan for at least three minutes before stirring, because patience is what gives them that deep golden brown color instead of a steamed gray sadness.
- Take the skillet off the heat entirely before stirring in the sour cream, then return it to low warmth gently, because this one small habit will save your sauce every single time.