Hamburger Stroganoff: A Delicious Twist on a Classic Recipe
Introduction
Hamburger Stroganoff is a hearty and comforting twist on the classic Russian dish. Combining ground beef, mushrooms, and a creamy sauce, it’s an easy weeknight meal that comes together quickly and pleases the whole family.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup milk
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 pound egg noodles
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Step 1: In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease. Add the chopped onion and sliced mushrooms, cooking until the onions are soft and translucent and the mushrooms are tender, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Melt the butter in the skillet with the beef and vegetables. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 to 2 minutes to form a roux. Slowly whisk in the beef broth to prevent lumps. Add the milk, sour cream, Dijon mustard, Worcestershire sauce, and paprika. Stir well and season with salt and pepper. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 3: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, about 8 to 10 minutes, until tender but still slightly firm. Drain thoroughly.
- Step 4: Add the cooked noodles to the skillet with the stroganoff sauce. Toss gently to coat the noodles evenly. Heat through for a minute or two, then serve immediately, garnished with chopped fresh parsley if desired.
Tips & Variations
- Use sour cream at room temperature to prevent curdling when adding to the hot sauce.
- Substitute ground turkey or chicken for a leaner version.
- For extra richness, add a splash of heavy cream instead of milk.
- Try adding a splash of white wine when cooking the mushrooms for added depth of flavor.
- Serve with a side of steamed green beans or a crisp salad to balance the richness.
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce thickens too much when chilled, add a splash of milk while reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Hamburger Stroganoff ahead of time?
Yes, you can prepare the stroganoff and noodles separately and combine them just before serving. It reheats well but is best served fresh for optimal texture.
What can I use instead of egg noodles?
If you don’t have egg noodles, you can substitute with wide pasta like pappardelle or fettuccine, or even rice or mashed potatoes for a different take.
PrintHamburger Stroganoff: A Delicious Twist on a Classic Recipe
This Hamburger Stroganoff recipe is a hearty and comforting twist on the classic Russian dish, combining ground beef, tender mushrooms, and egg noodles in a creamy, savory sauce flavored with Dijon mustard, Worcestershire sauce, and paprika. Perfect for a family dinner, it delivers rich flavors and satisfying textures all in one pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup milk
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 pound egg noodles
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Brown the Beef and Sauté Vegetables: In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon, and then drain the excess grease. Add the chopped onion and sliced mushrooms, cooking for 5-7 minutes until the onions become translucent and mushrooms are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Stroganoff Sauce: Melt the butter in the same skillet with the beef and vegetables. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to form a roux. Gradually whisk in the beef broth to prevent lumps, then add milk, sour cream, Dijon mustard, Worcestershire sauce, and paprika. Stir thoroughly and season with salt and pepper. Allow the sauce to simmer for 5-7 minutes until it thickens slightly, stirring occasionally.
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions (about 8-10 minutes) until al dente. Drain the noodles well.
- Combine and Serve: Add the cooked noodles to the skillet with the stroganoff sauce and toss to coat evenly. Heat through for 1-2 minutes until warm. Serve immediately garnished with chopped fresh parsley if desired.
Notes
- To make this dish lighter, use low-fat sour cream or substitute with Greek yogurt.
- For added flavor, consider adding a splash of white wine when making the roux.
- Fresh parsley garnish adds color and freshness but is optional.
- Use fresh mushrooms for best texture and taste; canned mushrooms can be used in a pinch but may alter flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Hamburger Stroganoff, ground beef stroganoff, creamy beef noodles, easy stroganoff recipe, comfort food
