Hamburger Stroganoff with Egg Noodles (Print Version)

Comforting ground beef and mushrooms in rich sour cream sauce over tender egg noodles, ready in 35 minutes.

# 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 directions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium-high heat. Add onions and cook 2-3 minutes until softened. Add mushrooms and cook 4-5 minutes until they release moisture and begin to brown.
03 - Stir in minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
04 - Add ground beef to the skillet. Cook, breaking apart with a wooden spoon, until browned and completely cooked through, approximately 5-7 minutes. 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 flavor.
06 - Gradually pour in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer while scraping up browned bits from the pan bottom. Season with salt and pepper.
07 - Reduce heat to low and simmer for 5-7 minutes until sauce achieves desired consistency.
08 - Remove skillet from heat. Stir in sour cream until completely incorporated and sauce becomes smooth and creamy.
09 - Taste the stroganoff and adjust salt and pepper as needed.
10 - Spoon the stroganoff over prepared egg noodles. Garnish with fresh parsley if desired and serve immediately.

# Insider Tips:

01 -
  • Its faster and easier than the traditional version but somehow even more comforting
  • The ground beef creates these wonderful little crispy edges that soak up all that creamy sauce
  • You probably have everything in your fridge right now
02 -
  • Never add sour cream to a boiling pan or it will separate into an unappealing, curdled mess
  • The flour needs that full minute of cooking to eliminate any raw taste—don't rush this step
  • Mushrooms should be given space in the pan or they'll steam instead of brown
03 -
  • Slice your mushrooms the same size so they cook evenly and look beautiful in the final dish
  • Keep your sour cream on the counter while you cook so it's room temperature when you need it

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