Easy Creamy Hamburger Stroganoff
Dive into comfort food heaven with this Easy Creamy Hamburger Stroganoff—a quick and hearty weeknight dinner the whole family will love. Featuring tender ground beef, savory mushrooms, and perfectly cooked egg noodles coated in a rich, velvety sauce made with sour cream and beef broth, this dish is packed with flavor and ready in just 35 minutes. The combination of Worcestershire sauce, paprika, and garlic gives the stroganoff a satisfying depth of taste, while fresh parsley adds a touch of brightness to the final plating. Perfect for busy evenings, this one-pan meal brings together classic flavors with minimal fuss, making it an ideal go-to recipe for any night of the week.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Start by cooking the egg noodles according to the package instructions. Drain and set aside.
In a large skillet or sauté pan, heat the unsalted butter over medium heat until melted.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender.
Push the vegetables to one side of the skillet and add the ground beef to the other side. Break the beef apart with a spoon and cook until browned, about 5 minutes. Drain any excess grease.
Sprinkle the all-purpose flour over the cooked beef and vegetables. Stir well to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring constantly to create a smooth sauce. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the sour cream, Worcestershire sauce, paprika, salt, and black pepper. Mix until fully combined and heated through. Avoid boiling once the sour cream is added, as it may curdle.
Add the cooked egg noodles to the skillet and toss to coat them in the sauce.
Serve the hamburger stroganoff hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 27.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 499 mg | 38% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2646 mg | 56% | |
*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.
