Hearty Hamburger Stroganoff (Printer-Friendly)
Creamy ground beef and mushroom stroganoff with tangy sour cream over tender egg noodles.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 8 oz cremini or white button 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 wide egg noodles
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of well-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, leaving drippings in the pan.
03 - In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the sliced mushrooms and continue cooking for 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 the flour over the mixture and stir continuously for 1 to 2 minutes to 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 thickens slightly and coats the back of a spoon.
06 - Return the browned beef to the skillet and stir to incorporate. Reduce the heat to low, then gently fold in the sour cream until the sauce is smooth and creamy. Season generously with salt and black pepper to taste.
07 - Add the drained egg noodles to the skillet and toss gently until evenly coated with the stroganoff sauce. Serve immediately, garnished with chopped fresh parsley.
# Expert Advice:
01 -
- The sour cream sauce clings to every noodle like a warm blanket, making each bite richer than the last.
- It uses simple pantry staples but tastes like something from a neighborhood bistro.
- Cleanup is minimal since everything comes together in one skillet plus a pasta pot.
02 -
- Never add sour cream to a boiling pan or it will curdle and separate, so always reduce the heat to low first.
- Adding the broth gradually while stirring is the single best way to prevent a lumpy sauce.
03 -
- Let the mushrooms sit undisturbed in the hot pan for at least three minutes before stirring to get a proper golden sear instead of a steamed, soggy texture.
- Tasting and adjusting the salt at the very end, after the sour cream goes in, ensures the seasoning is spot on since sour cream changes the balance.