Hearty Hamburger Stroganoff (Printable)
Creamy ground beef and mushroom pasta with tangy sour cream sauce over egg noodles.
# 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 - Fresh parsley, chopped (optional)
# Directions:
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. Stir in the sliced mushrooms and continue cooking for about 5 minutes until golden brown. Add the minced garlic and sauté for 1 minute until fragrant.
04 - Add the butter to the skillet and let it melt into the vegetables. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
05 - Gradually pour in the beef broth while whisking continuously to prevent lumps from forming. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for about 5 minutes until the sauce has slightly thickened.
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 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 if desired.
# Expert Suggestions:
01 -
- The sour cream sauce comes together in one skillet and tastes like you spent three hours hovering over a stove.
- Ground beef makes this affordable enough for any night but rich enough that nobody suspects it was easy.
02 -
- Adding sour cream over high heat will cause it to separate into grainy curds, so always reduce the flame to low first and stir with confidence.
- Letting the mushrooms sit without stirring for a full three minutes before flipping them creates a deep golden sear that impossible to achieve if you keep moving them around.
03 -
- Browning the beef in two batches instead of crowding the pan gives you a true sear rather than a gray steam.
- A splash of dry white wine added right after the mushrooms finishes cooking adds a layer of acidity that makes the whole dish sing.