Hamburger Stroganoff

This hamburger stroganoff has all of the savory flavors you love from beef stroganoff but is a lot faster and easier to make since it features ground beef.

Course Main Course

Cuisine American

Keyword stroganoff

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 569kcal

Ingredients

6 ounces wide egg noodles
2 tablespoons butter
1 teaspoon kosher salt , divided
¾ teaspoon freshly ground black pepper , divided
1 pound 85/15 ground beef
1 ½ cups sliced brown mushrooms
1 medium yellow onion , chopped, about 1 cup
3 cloves garlic , minced or pressed
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
3 tablespoons all-purpose flour
1 cup beef stock
½ cup sour cream
2-3 green onions or chives , chopped
Chopped parsley

Instructions

Bring 3 quarts of water to a boil in a large stock pot. Add the noodles and cook until tender, about 10 minutes. Drain then add back to the pot with the butter and stir for the butter to melt. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper and cover with a lid.
Meanwhile, add the ground beef to a large skillet over medium-high heat. Cook for 8 minutes or until cooked through, breaking up the beef with a flat bottom spatula. Add the mushrooms, onion, garlic, ½ teaspoon kosher salt, and ½ teaspoon of black pepper. Cook until the mushrooms and onions soften, stirring often, about 3-4 minutes.
Add the Worcestershire sauce and tomato paste and stir well to combine. Sprinkle with the flour and cook for 1-2 minutes, stirring. Add the beef stock, stir, and cook for 3-4 minutes for the flavors to come together and the sauce to thicken. Fold the sour cream into the beef mixture until smooth and heated through.
To serve, top the egg noodles with the hamburger stroganoff, add a fresh dollop of sour cream, and sprinkle with chopped green onion or minced chives.

Nutrition