Hamburger Stoganoff
Hamburger Stroganoff is a comforting, one-pan classic that combines the rich, creamy flavors of traditional stroganoff with the simplicity of ground beef. Perfect for busy weeknights, this hearty dish comes together in just 40 minutes, featuring tender egg noodles smothered in a savory sauce made with browned ground beef, sautéed mushrooms, and a tangy sour cream finish. Enhanced with aromatic garlic, onion, and a dash of paprika for depth, this recipe is a budget-friendly, family-pleasing meal that doesn’t skimp on flavor. Serve it with a sprinkle of fresh parsley for a pop of color and an extra touch of freshness. Your new favorite comfort food awaits!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 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 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 12 ounces Egg noodles
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Cook the egg noodles according to the package instructions until al dente. Drain, toss with 1 tablespoon of butter to prevent sticking, and set aside.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Once cooked, remove the beef from the skillet and set aside, leaving any drippings in the pan.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and golden.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce, paprika, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low and return the cooked ground beef to the skillet. Stir everything together and simmer for 5-7 minutes until the sauce has thickened.
Remove the skillet from the heat and stir in the sour cream until fully incorporated. Adjust seasoning with additional salt or pepper if needed.
Serve the hamburger stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 28.0 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 511 mg | 39% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2667 mg | 57% | |
*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.
