Hamburger Stroganoff Creamy Beef (Print View)

Ground beef and mushrooms in a creamy sour cream sauce over egg noodles. A comforting 35-minute meal perfect for busy weeknights.

# 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 (optional)

13 - 2 tbsp chopped fresh parsley

# How to Make:

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 - Meanwhile, 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 Suggestions:

01 -
  • Everything comes together in one skillet while the noodles cook, meaning minimal cleanup on busy weeknights
  • The creamy sour cream sauce creates restaurant quality richness without any fancy techniques or hard to find ingredients
  • It reheats beautifully for lunch the next day, sometimes tasting even better as the flavors meld together
02 -
  • Never add sour cream to a boiling sauce or it will separate into an unappealing curdled mess, so always remove the pan from heat first
  • The flour needs a full minute to cook after coating the meat, otherwise you will taste raw flour in the finished sauce
  • Mushrooms need space in the pan to brown properly, so do not crowd them or they will steam instead of developing that deep flavor
03 -
  • Season each layer as you go, tasting the mushrooms after they brown and the beef after it cooks, because building salt gradually creates a more complex final dish
  • Letting the sauce simmer for those extra few minutes makes all the difference in texture, so do not rush this step even if you are hungry

Go Back