Hamburger Noodle Stroganoff
Elevate your weeknight dinner rotation with this comforting Hamburger Noodle Stroganoff, a fast and flavorful twist on the classic stroganoff recipe. This hearty, one-pan dish combines tender egg noodles, savory ground beef, and a creamy, tangy sauce enriched with sour cream, beef broth, and a hint of Worcestershire sauce. Sautéed onion, garlic, and mushrooms add depth of flavor, while a simple flour-based roux ensures the sauce thickens to perfection. Ready in just 35 minutes, this budget-friendly meal is as easy as it is satisfying, making it ideal for busy evenings. Serve it hot with a sprinkle of fresh parsley for a fragrant finish, and watch it become a family favorite. Keywords: hamburger noodle stroganoff, creamy beef and noodle recipe, quick weeknight dinner, easy stroganoff recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Remove the beef from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the onion and mushroom mixture, stirring constantly, and cook for 1 minute to eliminate the raw flour taste.
Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes until it starts to thicken.
Reduce the heat to low and stir in the cooked ground beef, sour cream, Worcestershire sauce, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is well combined and heated through.
Add the cooked egg noodles to the skillet, gently tossing to coat them in the stroganoff sauce.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 27.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 506 mg | 39% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2615 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.
