Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a cozy family dinner.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 8 ounces cremini or white mushrooms, sliced
→ Pantry
05 - 2 tablespoons olive oil
06 - 2 tablespoons all-purpose flour
07 - 2 cups beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste
→ Dairy
11 - 1 cup sour cream
12 - 2 tablespoons unsalted butter
→ Pasta
13 - 12 ounces egg noodles
→ Garnish
14 - Chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until tender. 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. 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 cook for an additional 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 thickens slightly.
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 cooked egg noodles to the sauce and toss gently until evenly coated. Serve hot, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sour cream sauce clings to every noodle like it was made for it, which, honestly, it was.
- It reheats beautifully the next day, making it the rare pasta dish that tastes even better for lunch.
02 -
- Never let the sour cream boil or it will curdle and separate, so keep the heat low and stir gently once it goes in.
- Adding the broth gradually while whisking is the single best way to prevent flour lumps from ruining your sauce.
03 -
- Let the mushrooms sit undisturbed in the hot pan for at least three minutes before stirring, because that patience is what gives them a deep golden crust instead of a steamed, soggy texture.
- A splash of dry white wine added right before the broth transforms the entire flavor profile into something that tastes like you spent twice as long cooking.