Creamy Hamburger Stroganoff Noodles (Printable)
Ground beef, mushrooms, and onions in a creamy sour cream sauce over egg noodles.
# What You'll 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
# How to Make It:
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 to prevent burning.
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 Advice:
01 -
- Its the ultimate comfort food that comes together in under 40 minutes, perfect for those nights when you need a hug in a bowl
- The sauce magically transforms from simple pantry ingredients into something rich and restaurant worthy
02 -
- I once made the mistake of adding sour cream while the pan was still on the heat and ended up with a grainy, separated mess that taught me the importance of removing from heat first
- Letting the mushrooms really brown and caramelize is the difference between a good stroganoff and one that tastes like cafeteria food
03 -
- Room temperature sour cream incorporates more smoothly than cold, so take it out while you're prepping everything else
- Grate a little fresh nutmeg into the sauce at the end for a subtle warmth that makes people wonder what your secret ingredient is