Ham Stroganoff
Creamy, comforting, and packed with smoky flavor, Ham Stroganoff is the ultimate one-pan dinner that’s both hearty and easy to make. This recipe combines tender egg noodles with a velvety, paprika-spiced sauce featuring sautéed mushrooms, finely chopped onion, and savory diced ham. A touch of sour cream and Dijon mustard adds tangy richness, while fresh parsley provides a vibrant finish. Ready in just 35 minutes, this crowd-pleaser is perfect for busy weeknights or casual family dinners. Pair it with a crisp green salad or steamed vegetables for a complete and satisfying meal. Whether you’re looking to transform leftover ham or simply crave a dish full of creamy perfection, this Ham Stroganoff is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups smoked ham, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms are browned and softened.
Add the diced ham to the skillet and cook for 2-3 minutes, allowing it to heat through.
Sprinkle the flour over the mushroom and ham mixture, stirring well to coat everything evenly. Cook for 1 minute to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable broth while stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer and allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
Lower the heat to medium-low and stir in the sour cream, Dijon mustard, salt, black pepper, and paprika. Mix until the sauce is well combined and creamy.
Taste and adjust seasonings as needed.
Add the cooked egg noodles to the skillet and toss to coat them in the sauce. Cook for 2 minutes to allow the noodles to absorb the flavors.
Garnish the dish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 8883 mg | 386% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 35.4 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 489 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2592 mg | 55% | |
*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.
