Creamy Hamburger Stroganoff Noodles (Printable)
Ground beef and mushrooms simmered in a rich sour cream sauce, served over tender egg noodles for a comforting weeknight meal.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium-high heat, melt the butter. Add onions and cook for 2-3 minutes until softened. Add mushrooms and cook for another 4-5 minutes until the mushrooms release their juices and start to brown.
03 - Add garlic and cook for 30 seconds, stirring constantly.
04 - Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
05 - Sprinkle flour over the meat mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
06 - Gradually stir in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom. Season with salt and pepper.
07 - Reduce heat to low and simmer for 5-7 minutes, until the sauce thickens slightly.
08 - Remove skillet from heat. Stir in sour cream until fully blended and the sauce is creamy.
09 - Taste and adjust seasoning as needed. Serve the stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
- Ground beef makes it more affordable than traditional stroganoff without sacrificing richness
02 -
- Never boil sour cream or it will separate into an unappetizing mess, always remove the pan from heat first
- Letting the flour cook for a full minute eliminates that chalky texture in the final sauce
03 -
- Room temperature sour cream incorporates more smoothly than cold straight from the fridge
- Reserve some pasta water in case your sauce gets too thick, a splash works wonders