Hamburger Stroganoff with Egg Noodles (Print)

Comforting creamy ground beef with mushrooms and onions in rich sour cream sauce over tender egg noodles.

# Ingredient List:

→ Meats

01 - 1 lb ground beef, 80/20 fat ratio recommended

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 8 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced

→ Pantry

05 - 2 tbsp all-purpose flour
06 - 2 cups beef broth
07 - 1 tbsp Worcestershire sauce
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper to taste
10 - 8 oz wide egg noodles

→ Dairy

11 - 1 cup sour cream
12 - 2 tbsp unsalted butter

→ Garnish

13 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook egg noodles according to package directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium-high heat. Add chopped onions and cook for 2-3 minutes until softened. Add sliced mushrooms and continue cooking for 4-5 minutes until mushrooms release moisture and begin to brown.
03 - Stir in minced garlic and cook for 30 seconds, constantly stirring to prevent burning.
04 - Add ground beef to the skillet. Break apart with a wooden spoon and cook for 5-7 minutes until fully browned and cooked through. Drain excess fat if needed.
05 - Sprinkle flour evenly over the meat mixture. Stir thoroughly to coat all ingredients. Cook for 1 minute to eliminate raw flour taste.
06 - Slowly pour in beef broth while stirring. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer, scraping browned bits from skillet bottom. Season with salt and pepper.
07 - Reduce heat to low and simmer for 5-7 minutes until sauce slightly thickens.
08 - Remove skillet from heat. Gradually fold in sour cream until completely incorporated and sauce reaches creamy consistency.
09 - Taste and adjust seasoning as desired. Plate stroganoff over prepared egg noodles. Garnish with fresh parsley if using.

# Expert Suggestions:

01 -
  • The sauce comes together faster than you can boil water for noodles
  • Ground beef gives you all that rich stroganoff flavor without the premium price tag
  • Leftovers reheat beautifully for tomorrow is lunch
02 -
  • Sour cream will separate and curdle if you let it boil so always take the pan off the heat first
  • The sauce thickens as it stands so do not panic if it looks a little thin right after adding the sour cream
  • Draining the pasta well is crucial because excess water will turn your creamy sauce into a sad puddle
03 -
  • Let the mushrooms get properly brown because that caramelization is where all the depth comes from
  • Room temperature sour cream incorporates more smoothly than cold straight from the fridge

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