Broccoli Ham Stroganoff
Indulge in the creamy comfort of Broccoli Ham Stroganoff, a hearty twist on a classic dish that combines tender egg noodles with a luscious sauce packed full of flavor. This recipe features savory diced ham, earthy mushrooms, and vibrant broccoli florets, all enveloped in a rich, tangy sauce made with sour cream, Dijon mustard, and a hint of paprika. The sauce is thickened to perfection with a touch of flour and chicken broth, creating a velvety texture that clings to every bite. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights yet elegant enough for entertaining. Garnish with fresh parsley for a burst of color and freshness, and serve up this crowd-pleasing broccoli and ham stroganoff as a satisfying dinner the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 3 cups broccoli florets
- 2 cups, diced cooked ham
- 1.5 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 12 ounces egg noodles
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil for the egg noodles. Cook noodles according to package directions until al dente, then drain, toss with olive oil to prevent sticking, and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden. Stir occasionally to prevent sticking.
Add the diced ham and broccoli florets to the skillet, stirring to combine. Cook for 3-4 minutes, allowing the broccoli to slightly soften.
Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and creamy. Season the sauce with salt and black pepper to taste.
Add the drained egg noodles to the skillet and toss everything together until the noodles are evenly coated in the sauce. Cook for an additional 2-3 minutes to heat through.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
