Miracle Hamburger Stroganoff
Transform your weeknight dinner routine with Miracle Hamburger Stroganoff, a creamy, comforting dish that's ready in just 40 minutes! Featuring tender ground beef, earthy mushrooms, and a luscious sour cream-based sauce, this recipe is a delightful twist on the classic stroganoff. A medley of pantry staples like cream of mushroom soup, beef broth, and paprika come together to create a rich, savory depth of flavor, while buttery egg noodles soak up every irresistible bite. Perfect for feeding a family of four, this one-pan wonder truly lives up to its "miracle" name with its quick prep, minimal cleanup, and timeless appeal. Garnish with fresh parsley for an elegant finishing touch, and serve it piping hot for a meal that’s both satisfying and unforgettable!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic
- 8 ounces, sliced mushrooms
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 12 ounces egg noodles
- 2 tablespoons butter
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
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.
While the noodles cook, heat a large skillet over medium-high heat and melt the butter.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease and set the beef aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
Sprinkle the flour over the onion-mushroom mixture and stir well to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Incorporate the cream of mushroom soup and paprika, and bring the mixture to a simmer. Let it cook for 2-3 minutes until it thickens slightly.
Reduce the heat to low and stir in the sour cream. Mix well until smooth and creamy.
Add the cooked ground beef back into the skillet, season with salt and black pepper, and stir to combine.
Gently fold the cooked egg noodles into the stroganoff sauce until evenly coated.
Serve hot, topped with chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 721 mg | 15% | |
*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.
