Hamburger Stroganoff Skillet with Zing
Elevate your weeknight dinner routine with this rich and creamy Hamburger Stroganoff Skillet with Zing! Combining tender ground beef, sautéed mushrooms, and a velvety sour cream sauce infused with Worcestershire and Dijon mustard, this one-pan wonder achieves its signature "zing" from a touch of cayenne pepper for a subtle kick. Served over perfectly cooked egg noodles, this dish comes together in just 45 minutes, making it an easy and hearty family favorite. Featuring pantry staples like beef broth and paprika, alongside fresh ingredients like onion and garlic, this recipe is a flavor-packed twist on a classic comfort food. Garnish with bright parsley and serve for a crowd-pleasing meal that's perfect for busy evenings. Try this zesty take on beef stroganoff today!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces button or cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for zing)
- 8 ounces egg noodles
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and browned.
Push the vegetables to one side of the skillet and add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 5-7 minutes. Drain any excess grease, if necessary.
Reduce heat to medium. Sprinkle the flour over the beef and vegetable mixture, stirring to evenly coat. Cook for 1-2 minutes to remove any raw flour taste.
Gradually pour in the beef broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the sour cream, Worcestershire sauce, Dijon mustard, paprika, and cayenne pepper (if using). Taste and adjust seasoning with salt and black pepper.
Add the cooked egg noodles to the skillet and toss to combine with the stroganoff sauce. Cook for 1-2 minutes to heat through.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 658 mg | 14% | |
*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.
