Hearty Hamburger Stroganoff (Print version)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a cozy family dinner.
# What goes in:
→ 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
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 - Fresh parsley, chopped
# Cooking steps:
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 thoroughly and set aside.
02 - While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until evenly 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 about 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 smooth roux and 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 has slightly thickened.
06 - Return the browned beef to the skillet and reduce the heat to low. 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 until evenly coated with the creamy sauce. Serve hot, garnished with chopped fresh parsley if desired.
# Tips from flavorandfeast:
01 -
- It has all the rich savory comfort of traditional beef stroganoff but comes together on a weeknight without any fancy techniques.
- The sour cream sauce is so silky and satisfying that you will catch yourself eating it straight from the pan before the noodles even make it to the plate.
02 -
- Never add sour cream to a boiling pan or it will curdle and break so always reduce the heat to low first.
- Letting the mushrooms sit undisturbed in the pan for a few minutes before stirring is the difference between soggy and beautifully golden.
03 -
- Take the sour cream out of the fridge fifteen minutes before you need it so it blends in smoothly without dropping the temperature of the sauce.
- Resist the urge to stir the mushrooms constantly because leaving them alone in the hot pan is what creates that deep caramelized flavor.