Hearty Hamburger Stroganoff (Print Version)
Creamy ground beef and mushroom stroganoff served over tender egg noodles for a comforting family dinner.
# What You 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
# 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 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 until fully browned, breaking it apart with a wooden spoon. Remove the beef with a slotted spoon and set aside, leaving the drippings in the pan.
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 and cook off the raw flour taste.
05 - Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Add 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 stir to combine. 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 cooked egg noodles to the skillet and toss gently until evenly coated with the stroganoff sauce. Serve immediately, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The sour cream sauce clings to every noodle like it was meant to be there, and once you taste it you will wonder why you ever reached for a boxed meal kit.
- It comes together in about forty five minutes with nothing fancy required, just good ingredients and a little patience while the sauce thickens.
02 -
- Never add sour cream to a boiling pan or it will curdle and break, always reduce the heat to low first and stir gently.
- Letting the mushrooms sit undisturbed in the pan for a couple of minutes before stirring is the difference between golden brown and sad and steamed.
03 -
- Do not overcrowd the mushrooms in the pan, cook them in batches if needed so they brown instead of steam.
- A tiny pinch of smoked paprika added with the broth transforms the entire dish into something that tastes like it took twice as long to make.