Description
This Hamburger Stroganoff recipe combines tender egg noodles with flavorful ground beef in a creamy, seasoned sauce made from a classic roux and enriched with sour cream. It's a comforting, hearty meal that's easy to prepare on the stovetop and perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 6 ounces egg noodles
Meat
- 1 pound ground beef
Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1 cup beef broth
- 1 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup sour cream
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions, usually about 8-10 minutes, until al dente. Drain and set aside.
- Brown the Beef: While the noodles cook, heat a large skillet over medium heat. Add the ground beef, breaking it up with a spoon, and cook until fully browned with no pink remaining, about 6-8 minutes. Drain excess fat, then transfer the beef to a plate and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour continuously for about 2 minutes to cook out the raw flavor and form a roux.
- Add Beef Broth: Gradually pour in the beef broth while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Incorporate Milk and Seasonings: Slowly whisk in the milk and cook over medium heat, stirring until the sauce thickens again and is smooth and creamy, about 5-7 minutes. Stir in garlic powder, onion powder, black pepper, and salt until evenly combined.
- Combine with Noodles and Beef: Reduce heat to low. Add the cooked egg noodles and browned beef back into the skillet. Stir well to combine and heat through.
- Finish with Sour Cream: Gently stir in the sour cream until fully incorporated, creating a rich and tangy sauce. Heat just until warmed through—do not boil to prevent curdling.
- Serve: Serve hot, paired with your favorite vegetables or a slice of garlic toast for a complete, comforting meal.
Notes
- Use wide egg noodles for the best texture, but any pasta up to 6 ounces works well.
- Do not exceed 6 ounces of pasta, or there won't be enough sauce to coat it properly.
- Double the recipe to have delicious leftovers as it reheats well and tastes even better the next day.
- Drain excess fat from beef to prevent a greasy sauce and keep the richness balanced.
- Stir sour cream in off heat or on the lowest heat to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
