Ingredients
Scale
- For the Stroganoff:
- 1.5 lbs lean ground beef (85/15 or 90/10 works best)
- 1 tablespoon olive oil or butter
- 1 large yellow onion, finely chopped
- 10 oz cremini (baby bella) mushrooms, sliced
- 3–4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika (sweet or smoked)
- 1 cup full-fat sour cream, at room temperature
- Salt and freshly ground black pepper to taste
- For Serving:
- 16 oz package of wide egg noodles
- 1/4 cup fresh parsley, chopped (for garnish)
- Extra dollop of sour cream (optional)
Instructions
- Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain the noodles, toss with a little butter or olive oil to prevent sticking, and set aside.
- Brown the Beef: While the noodles are cooking, heat the olive oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it’s fully browned, about 5-7 minutes. Use a slotted spoon to transfer the cooked beef to a separate bowl, leaving the rendered fat in the skillet.
- Sauté the Aromatics: To the same skillet, add the chopped yellow onion. Sauté for 3-4 minutes until it begins to soften and become translucent. Add the sliced mushrooms and a pinch of salt (this helps draw out their moisture). Cook, stirring occasionally, for 6-8 minutes, until the mushrooms have released their liquid and started to brown nicely. Add the minced garlic and cook for another minute until fragrant.
- Create the Roux and Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This mixture will form a thick paste, which is the base (a roux) for your creamy sauce.
- Deglaze and Simmer: Slowly pour in about a cup of the beef broth, scraping the bottom of the pan with your spoon to lift up all the browned bits (this is called deglazing and adds immense flavor). Once the bottom is scraped clean, slowly whisk in the remaining beef broth, ensuring there are no lumps from the flour.
- Build the Flavor: Stir in the Worcestershire sauce, Dijon mustard, and paprika. Bring the sauce to a gentle simmer.
- Combine and Thicken: Return the cooked ground beef to the skillet. Stir everything together and let it simmer over medium-low heat for 10-15 minutes, uncovered. The sauce will thicken and the flavors will meld together beautifully.
- Temper and Add the Cream: This is the most crucial step for a silky-smooth sauce. Reduce the heat to the lowest setting. Take the sour cream (which should be at room temperature) and place it in a separate small bowl. Ladle about half a cup of the hot sauce from the skillet into the sour cream, whisking vigorously to combine. This is called “tempering” and it prevents the sour cream from curdling when added to the hot pan.
- Finish the Dish: Pour the tempered sour cream mixture into the skillet. Stir gently until the sauce is uniform and creamy. Be careful not to let the sauce boil after this point. Season generously with salt and black pepper to your liking.
- Serve Immediately: Serve the hot Hamburger Stroganoff generously over the prepared egg noodles and garnish with fresh chopped parsley for a pop of color and freshness.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650