I remember a late autumn evening when my kitchen smelled like browned beef and mushrooms and the kids came home clamoring for something warm and familiar, so I turned to a simple skillet supper we call Hamburger Stroganoff, a creamy, comforting bowl that felt like a hug after the school bus.
Why You’ll Love It
This recipe is one of those weeknight heroes that behaves like a cozy family casserole but comes together on the stove in under an hour, perfect for busy households or cold evenings, and everyone from picky kids to grandparents tends to love the creamy sauce and tender noodles.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 1 lb ground beef (80 20)
- 12 oz egg noodles
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 cup sour cream at room temperature
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender according to package directions, drain and toss with 1 tablespoon butter, keep warm.
- Meanwhile heat a large skillet over medium high heat, add olive oil and 1 tablespoon butter, then add the ground beef, season lightly with salt and pepper and cook until browned breaking it up with a spoon, about 6 minutes, drain excess fat if needed.
- Push the beef to one side, add the sliced mushrooms and chopped onion to the skillet and cook until softened and golden, about 5 minutes, then stir in the garlic and cook 30 seconds more.
- Sprinkle the flour over the meat and vegetables, stir to coat and cook 1 minute to remove raw flour taste.
- Slowly pour in the beef broth while stirring, bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 3 to 5 minutes.
- Reduce heat to low and stir in the sour cream, Worcestershire, and Dijon mustard, heat gently until warmed through do not boil, taste and adjust seasoning with salt and pepper.
- Serve the stroganoff spooned over buttered egg noodles and finish with a sprinkle of chopped parsley.
Recipe Variations
- Mushroom Heavy Stroganoff Swap half the ground beef for extra mushrooms for a lighter texture and deeper umami flavor.
- Turkey Stroganoff Use ground turkey instead of beef and add a splash more Worcestershire for moisture and flavor.
- Dairy Free Replace sour cream with a dairy free yogurt or coconut cream and use olive oil instead of butter to make it dairy free.
- Slow Simmered Rich Version Brown the beef and vegetables then transfer to a slow cooker with beef broth and simmer 3 hours for a deeply developed sauce, stir in sour cream at the end.
Make Ahead: You can brown the beef and cook the mushrooms and onions up to 24 hours ahead, cool and store in an airtight container in the refrigerator, then reheat gently and finish with sour cream when ready to serve; cooked noodles can be made ahead and tossed with butter and a little oil, stored in the fridge for up to 2 days and briefly refreshed in hot water or the microwave.
Frequently Asked Questions
Can I use ground turkey instead of ground beef
Yes, ground turkey works well, brown it the same way and consider adding an extra splash of Worcestershire or soy sauce to boost the savory notes
Will the sour cream break if I boil the sauce
Sour cream can curdle if boiled, so lower the heat and warm it gently after adding, stirring constantly until smooth
Can I freeze Hamburger Stroganoff
You can freeze the cooked beef and sauce without the noodles for up to 2 months, thaw overnight in the fridge and reheat gently before stirring in fresh sour cream and serving
Hamburger Stroganoff
This recipe is one of those weeknight heroes that behaves like a cozy family casserole but comes together on the stove in under an hour, perfect for busy households or cold evenings, and everyone from picky kids to grandparents tends to love the creamy sauce and tender noodles.
Ingredients
- 1 lb ground beef (80 20)
- 12 oz egg noodles
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 cup sour cream at room temperature
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender according to package directions, drain and toss with 1 tablespoon butter, keep warm.
- Meanwhile heat a large skillet over medium high heat, add olive oil and 1 tablespoon butter, then add the ground beef, season lightly with salt and pepper and cook until browned breaking it up with a spoon, about 6 minutes, drain excess fat if needed.
- Push the beef to one side, add the sliced mushrooms and chopped onion to the skillet and cook until softened and golden, about 5 minutes, then stir in the garlic and cook 30 seconds more.
- Sprinkle the flour over the meat and vegetables, stir to coat and cook 1 minute to remove raw flour taste.
- Slowly pour in the beef broth while stirring, bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 3 to 5 minutes.
- Reduce heat to low and stir in the sour cream, Worcestershire, and Dijon mustard, heat gently until warmed through do not boil, taste and adjust seasoning with salt and pepper.
- Serve the stroganoff spooned over buttered egg noodles and finish with a sprinkle of chopped parsley.
Conclusion
This Hamburger Stroganoff is the sort of quiet, satisfying dish that reminds you of slow evenings and warm kitchens, and it rewards a little patience at the stove with rich flavor and comforting texture, so cook it when you need an unfussy family meal and feel free to tweak the meat, mushrooms, or creaminess to make it your own, you can do this and it will taste like home.
