Quick and Easy Hamburger Stroganoff
Whip up a comforting and flavorful meal in just 30 minutes with this *Quick and Easy Hamburger Stroganoff*! Packed with tender ground beef, sautéed mushrooms, and a creamy sour cream sauce seasoned with paprika and garlic, this dish is an irresistible twist on a classic. Served over perfectly cooked egg noodles, it’s a hearty yet simple dinner that’s perfect for busy weeknights. With its one-skillet preparation and minimal ingredients—most of which are pantry staples—this stroganoff delivers maximum flavor with minimal effort. Add a sprinkle of fresh parsley for a touch of brightness, and you’ve got a family-friendly meal that’s sure to become a household favorite. Ideal for lovers of quick beef recipes, creamy pasta dishes, and satisfying comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces egg noodles
- 1 tablespoon 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 the butter. Add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the ground beef to the skillet and cook until browned, breaking it up into small crumbles with a wooden spoon. Drain any excess grease if needed.
Add the sliced mushrooms to the skillet and cook until they are tender and the liquid has mostly evaporated, about 5 minutes.
Sprinkle the flour over the beef and mushroom mixture, stirring well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring constantly, ensuring no lumps form. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, paprika, salt, and black pepper. Continue cooking until the sauce is smooth and warmed through, but do not let it boil to prevent the sour cream from curdling.
Add the cooked egg noodles to the skillet and toss to coat them thoroughly in the sauce.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 622 mg | 13% | |
*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.
