Hamburger Stroganoff: A Delicious Twist on a Classic Recipe
Introduction
Hamburger Stroganoff offers a comforting twist on the classic beef stroganoff by using ground beef for a quicker, equally satisfying meal. This creamy, flavorful dish combines tender mushrooms and a tangy sauce served over hearty egg noodles—perfect for a cozy weeknight dinner.
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. Add minced garlic and cook for an additional minute until fragrant.
- Step 2: Melt the butter in the skillet with the beef and vegetables. Sprinkle the flour evenly over the mixture and cook for 1 to 2 minutes, stirring constantly to form a roux. Slowly whisk in the beef broth, ensuring no lumps form. Stir in the milk, sour cream, Dijon mustard, Worcestershire sauce, and paprika. Season with salt and pepper to taste. Let the sauce simmer for 5 to 7 minutes until it thickens slightly, stirring occasionally.
- Step 3: While the sauce simmers, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions (about 8 to 10 minutes) until tender but still firm to the bite. Drain the noodles well.
- Step 4: Add the cooked noodles to the skillet with the stroganoff sauce. Stir gently to coat the noodles evenly and heat through for a minute or two. Serve immediately, garnished with chopped fresh parsley if desired.
Tips & Variations
- For a richer flavor, use half-and-half instead of milk.
- Add a splash of white wine when making the sauce for added depth.
- Substitute ground turkey or chicken to lighten the dish.
- Try adding a pinch of smoked paprika for a subtle smoky note.
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, adding a splash of milk or broth to loosen the sauce if needed.
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 dish ahead and refrigerate it. It reheats well and even tastes better after the flavors have melded overnight.
What can I serve instead of egg noodles?
You can substitute egg noodles with pasta shapes like fettuccine, pappardelle, or even mashed potatoes for a comforting alternative.
PrintHamburger Stroganoff: A Delicious Twist on a Classic Recipe
Hamburger Stroganoff is a comforting and hearty twist on the classic beef stroganoff recipe. This version uses ground beef and combines it with sautéed mushrooms and onions in a creamy, tangy sauce made with sour cream and Dijon mustard. It’s served over tender egg noodles, making for a perfect weeknight meal that’s easy to prepare and delightfully satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat & Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
Dairy & Pantry
- 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
Pasta & Garnish
- 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, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and sliced mushrooms, cooking until the onions become soft and translucent and the mushrooms tender, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Stroganoff Sauce: Melt the butter in the skillet with the beef and vegetables. Sprinkle the flour evenly over the mixture and cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the beef broth to avoid lumps, then add the milk, sour cream, Dijon mustard, Worcestershire sauce, and paprika. Stir gently to combine and season with salt and pepper. Let the sauce 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 the package instructions, usually around 8-10 minutes, until al dente. Drain well to remove all water.
- Combine and Serve: Add the cooked egg noodles directly into the skillet with the stroganoff sauce. Toss everything together to coat the noodles well. Heat through for another minute or two until warm. Serve immediately, garnished with fresh chopped parsley if desired.
Notes
- For a lighter version, use ground turkey instead of beef and substitute sour cream with Greek yogurt.
- Ensure to drain excess grease after browning the beef to prevent a greasy sauce.
- Do not boil the egg noodles beyond al dente as they will continue to cook slightly when mixed with the hot sauce.
- Fresh parsley is optional but adds a nice color and freshness to the dish.
Keywords: Hamburger Stroganoff, beef stroganoff, ground beef recipe, creamy mushroom sauce, egg noodles, easy dinner
