Description
This Best Hamburger Stroganoff recipe is a creamy, comforting dish featuring tender egg noodles and savory ground beef in a rich, garlicky sauce made with beef broth, milk, and sour cream. Perfect for a hearty family dinner that comes together quickly on the stovetop.
Ingredients
Scale
Pasta
- 6 ounces egg noodles
Beef
- 1 pounds ground beef
Sauce
- ¼ cup butter
- ¼ cup flour
- 1 cup beef broth
- 1 ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ cup sour cream
Instructions
- Cook Noodles: Bring a pot of water to a boil and cook the egg noodles according to package directions. Once cooked, drain and set aside.
- Brown Ground Beef: While noodles cook, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 8 minutes. Drain excess fat and transfer beef to a plate, then set aside.
- Make Roux: In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux and remove raw flour taste.
- Add Broth: Gradually whisk in the beef broth, stirring constantly to avoid lumps. Continue whisking until the sauce thickens, about 4 minutes.
- Add Milk: Slowly whisk in the milk, stirring over medium heat until the sauce thickens and becomes smooth and creamy, about 7 minutes.
- Season Sauce: Stir in the garlic powder, onion powder, black pepper, and salt. Mix until seasonings are evenly distributed.
- Combine Ingredients: Reduce heat to low. Add the cooked noodles and browned ground beef into the sauce. Stir gently to combine and heat through.
- Incorporate Sour Cream: Gently stir in the sour cream until fully incorporated into the sauce. This adds a rich, tangy flavor to the stroganoff.
- Serve: Serve hot, optionally paired with your favorite vegetable side or a slice of garlic toast for a complete meal.
Notes
- Use wide egg noodles for best texture, but any pasta works; do not exceed 6 ounces of pasta to ensure enough sauce coverage.
- Doubling the recipe is recommended for leftovers as it reheats well and is popular for seconds.
- Drain excess fat from ground beef to keep the sauce from becoming greasy.
- Stir the roux constantly to prevent lumps and burning.
- Adjust seasoning to taste before adding sour cream, as it will mellow the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
