Hamburg Stroganoff
Warm, hearty, and irresistibly creamy, Hamburg Stroganoff is a comforting twist on a classic dish that's perfect for busy weeknights. Featuring savory ground beef, tender egg noodles, and a luscious mushroom and sour cream sauce, this recipe packs big flavor into just 40 minutes of total prep and cook time. Aromatic garlic and onions create the base for a robust sauce, while Worcestershire sauce adds depth and richness. The silky addition of sour cream ensures a velvety texture, tying the dish together beautifully. Serve this one-pan wonder over buttery egg noodles, garnished with dried parsley for a pop of color and herbaceous aroma. With its simple ingredients and bold flavors, this ground beef stroganoff is sure to become a family favorite. Perfect for those searching for quick dinner recipes, easy comfort food, or classic stroganoff variations!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon dried parsley (optional, for garnish)
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions. Drain, toss with 1 tablespoon of butter to prevent sticking, and set aside.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the beef from the skillet with a slotted spoon and set aside.
In the same skillet, add 1 tablespoon of butter, the diced onion, and the minced garlic. Sauté until the onion is translucent and softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute to cook off the raw flour taste.
Gradually add the beef broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until the sauce starts to thicken, about 3-5 minutes.
Stir in the Worcestershire sauce and return the cooked ground beef to the skillet. Mix everything well and reduce the heat to low.
Add the sour cream to the skillet and stir until well combined and the sauce is creamy. Do not let the sauce boil after adding the sour cream to prevent curdling.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the beef stroganoff over the cooked egg noodles and garnish with dried parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 27.6 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 501 mg | 39% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2587 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.
