Hamburger Stroganoff Creamy Noodles (Printable version)
Ground beef and mushrooms simmered in a creamy sour cream sauce, served over tender egg noodles for a comforting weeknight dinner.
# 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
# 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 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 with additional salt and pepper as needed.
10 - Serve the stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.
# Expert advice:
01 -
- Everything cooks in one skillet while the noodles boil, making cleanup almost non existent
- The sour cream creates this velvety sauce that coats every single noodle perfectly
- It tastes like you spent hours but comes together in under 40 minutes flat
02 -
- Sour cream will separate and curdle if you add it while the sauce is still bubbling hot, so always pull the skillet off the heat first
- The flour needs a full minute of cooking or your sauce will taste like raw paste, which I learned the disappointing way
03 -
- Pat your mushrooms dry with a paper towel before cooking so they actually brown instead of steam
- Season your sauce at the end, since Worcestershire and both broths bring plenty of salt on their own