Let Me Tell You About Hamburger Stroganoff…
I can’t even count the number of times I’ve made this hamburger stroganoff. Actually, the first time I tried it, I was in college and didn’t have a clue what ‘deglaze the pan’ meant (spoiler: I just scraped up the brown bits and hoped for the best). It’s been my comfort food ever since, and now my kids ask for it every other week—sometimes they even help, which usually means more noodles on the floor than in the pot, but that’s half the fun, right?
Funny thing, my neighbor once stopped by while I was making this and said it smelled like her grandma’s house—I’m choosing to take that as a compliment! Honestly, if you like meals that taste like a warm hug on a drizzly Tuesday, you’re in for a treat. Or at least a hearty dinner.
Why You’ll Love This Stroganoff
I make this when I want something satisfying but don’t have the patience for a million fancy steps (I’ve got laundry piles that would make Everest jealous, so complicated just isn’t in my vocabulary most nights). My family always goes wild for this, especially with a side of crusty bread—my youngest practically climbs the table to get seconds. And hey, if you’re short on time (or energy, which is me by Friday), this dish comes together in a snap. I used to get frustrated with lumps in the sauce, but I finally figured out a trick (read on for that—no gatekeeping here!).
What You’ll Need (Substitutions Welcome)
- 1 pound ground beef (though I’ve used turkey when we’re out, and it’s still lovely)
- 1 medium onion, chopped (red or yellow, whatever’s rolling around in your crisper)
- 2 cloves garlic, minced (I’ll admit—I use the pre-minced jar stuff sometimes. Shh.)
- 8 ounces mushrooms, sliced (button or cremini; or skip if you’re mushroom-averse, like my sister-in-law)
- 2 tablespoons flour (cornstarch works if you need it gluten-free)
- 2 cups beef broth (I grew up with bouillon cubes, to be honest. It works.)
- 1 cup sour cream (Greek yogurt in a pinch—makes it tangy!)
- 1 tablespoon Worcestershire sauce (Lea & Perrins, but store brand? No worries)
- 1 teaspoon paprika
- Salt and pepper, to taste (I’m heavy-handed with the pepper, personally)
- Egg noodles (about 8 oz, but honestly, I eyeball it. Any noodle shape will do)
- Chopped parsley, for garnish (totally optional—half the time I forget)
How I Throw It All Together
- First, get your noodles boiling according to the package directions. This is where I usually realize I forgot to salt the water. You might remember, or not—no judgment.
- While the noodles do their thing, pop a deep skillet or big frying pan on medium heat. Toss in the ground beef and break it up. Brown it up nicely (don’t rush—let it get those tasty brown bits), then set aside on a plate. I usually leave a bit of the fat in the pan, unless it looks like a swimming pool, then I drain some off.
- Add your chopped onions and mushrooms to the same pan. Cook them until they’re soft and smelling amazing—about 5-7 minutes. Add the garlic and cook another minute. If you’re chasing kids around, don’t stress if it goes a bit longer; just don’t let it burn.
- Sprinkle the flour over the mixture and stir well. Here’s the part where I used to panic about lumps—just keep stirring and trust the process. Cook for a minute or two to get rid of that raw flour taste.
- Slowly pour in the beef broth, stirring as you go. It’ll look a little chunky at first. That’s okay! Bring to a gentle simmer and let it cook for about 5 minutes, until it starts to thicken up. This is when I sneak a taste (careful, it’s hot!).
- Return the beef to the pan, add the Worcestershire, paprika, salt, and pepper. Give it all a good stir. Turn the heat down to low and let it hang out for a few minutes.
- Finally, stir in the sour cream until everything is creamy and dreamy. Don’t let it boil after adding the sour cream, or it might get weird and separate (not the end of the world, but not pretty!).
- Drain your noodles and either toss them straight into the stroganoff sauce or serve the sauce over them. Up to you—I like one big pot, less washing up.
- Sprinkle parsley over the top, if you remembered to buy it.
Notes (aka, Things I Wish I Knew Sooner)
- If you want a thicker sauce, add another half tablespoon of flour. But don’t overdo it, or you’ll get stodgy glue—trust me, I’ve done it.
- Sour cream melts nicely if it’s at room temp. If it’s straight form the fridge, it sometimes clumps. Not a disaster, but worth knowing.
- The leftovers (if there are any) really do taste better the next day. Maybe it’s magic? Or maybe I’m just hungry at lunch.
Variations I’ve Tried (and a Flop or Two)
- Turkey instead of beef—lighter, still tasty.
- Spinach stirred in at the end. Actually, that was pretty good, but my family gave me side-eye.
- Once I tried adding peas. Not my best move. They got mushy and weird. Wouldn’t recommend.
- If you’re out of noodles, serve it over rice or even mashed potatoes (sounds odd, tastes amazing).
Equipment (Or, What I Make Do With)
- Large skillet or deep frying pan. Don’t have one? I’ve used my Dutch oven—worked fine.
- Wooden spoon (or whatever’s clean, to be honest).
- The usual: knife, cutting board, pot for noodles.
- If you don’t have a colander, just tip the noodles out carefully—use a tea towel to stop the steam burning your hands (spoken from experience!).
How I Store It (If It Survives Dinner)
Just pop any leftovers in an airtight container in the fridge. It’ll be good for up to 3 days, but honestly, in my house it never makes it that long! I reheat it on the stove with a splash of broth to loosen it up, since microwaves can make it a bit thick. Not fancy, but it works.
How We Serve Hamburger Stroganoff
I love it over egg noodles, but my husband always asks for mashed potatoes (I think he secretly wants an excuse for more gravy). Sometimes we have a side salad, but more often than not, just pickles. Don’t ask me why, it’s a family tradition from my dad’s side and now I crave the crunch.
Pro Tips Learned the Hard Way
- Don’t rush the beef browning! I tried to hurry once and ended up with gray, flavorless meat. Lesson learned.
- Actually, let the onions and mushrooms cook until they’re nice and golden—not just soft. That’s where the flavor’s hiding.
- If you forget the paprika, it’ll still taste good, but you’ll miss that subtle warmth. On second thought, I suppose smoked paprika would be epic—I need to try that next time.
Real Questions, Real Answers (FAQ Style)
- Can I freeze this? Sure, you can! But the sauce might split a bit when reheated. I just give it a really good stir—it’s not pretty, but it tastes fine. Maybe add a spoonful of fresh sour cream when you reheat.
- What if I don’t have mushrooms? Just leave them out. Or toss in some chopped zucchini. Or nothing. It’s not the end of the world. (A friend once used canned mushrooms—didn’t love it, but hey, it’s edible!)
- Can I make it dairy-free? Yup—use coconut yogurt and dairy-free butter if you like. The flavor’s a little different, but it works. I saw Minimalist Baker has some good dairy-free swaps if you’re curious.
- Can I use a slow cooker? I’ve tried it once. It came out okay, but the sauce was thinner. If you want real slow cooker magic, Simply Recipes has a beef version you could riff on.
- Why is my sauce lumpy? Usually, it’s too much flour or adding the broth too fast. Next time, go slow with the broth and keep whisking (I learned the hard way).
By the way, if you’re as obsessed with kitchen gadgets as I am, Serious Eats has some fun skillet reviews—I’m always eyeing those when my old pan gets a bit wobbly.
Anyway, hope you love this hamburger stroganoff as much as we do. If you make it, let me know how it goes—bonus points if you end up with less mess than I usually do!
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- Salt and black pepper to taste
- 8 ounces egg noodles, cooked
Instructions
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1In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed.
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2Add the chopped onion, minced garlic, and sliced mushrooms to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
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3Sprinkle the flour over the beef and vegetables. Stir well and cook for 1-2 minutes.
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4Gradually pour in the beef broth and Worcestershire sauce, stirring constantly. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
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5Reduce heat to low and stir in the sour cream. Season with salt and black pepper to taste. Heat gently until warmed through, but do not boil.
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6Serve the hamburger stroganoff over cooked egg noodles and garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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