Hamburger Stroganoff
An easy and fast weekday supper that you will have on the table in under 30 minutes. This is one of those stick-to-your-ribs full-on comfort food recipes that everyone needs to have in their arsenal. It is such a family favorite crowd-pleasing dish that just everyone loves and is asked to be made again and again.
Ingredients
- 2 tablespoons salted butter
- 1 pound cremini mushrooms thinly sliced
- 1 pound ground beef chuck 80/20
- 1 small sweet onion small diced
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 1 & 1/2 cups beef stock
- 3/4 cup heavy cream
- 1 & 1/2 tablespoons Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup sour cream
- Cooked egg noodles for serving
- fresh chopped parsley for garnish optional
Instructions
- 1. In a large skillet, over medium heat, add the butter. Once melted, add the mushrooms, occasionally stirring, and cook for about 5 minutes until slightly softened with a light sear. Place them on a plate and set them aside.
- 2. Add the ground beef and break it up into crumbles, occasionally stirring until cooked through with no pink left, 8-10 minutes.
- 3. Add the onions and stir them into the beef. Cook until softened and translucent, 8-10 minutes, occasionally stirring.
- 4. Add the garlic until fragrant, 30 seconds. Add the flour and stir it in until everything is coated, and cook for 1 minute.
- 5. Slowly stream in the beef stock while constantly stirring. Add the heavy cream, Worcestershire sauce, salt, and pepper, and stir to combine.
- 6. Add the mushrooms back to the skillet and stir them in. Bring to a simmer and simmer for 5 minutes.
- 7. Take them off the heat and stir in the sour cream until combined. Taste and adjust seasoning if necessary. Serve immediately over egg noodles with fresh parsley
if using. - See notes below.
Equipment
Utopia Kitchen Plastic Food Containers Set - Pack of 24 (12 Containers & 12 Snap Lids) Food Storage Containers with Airtight Lids - Reusable & Leftover Lunch Boxes - Leak Proof & Microwave Safe
Notes
We like to serve this over egg noodles; sometimes, I will even stir it all together. But we have had it over mashed potatoes before, which is also very good.
I use 80/20 ground chuck for this recipe; you need the fat in the beef to cook the onions and for the flour to have something to absorb into. You can use lean ground beef, but you would need to add 1 tablespoon of olive oil or more butter to the recipe.
If you don’t have heavy cream, half and half will do.
You can make this with ground chicken, ground turkey, or ground pork as well!
Use whatever mushrooms you like; we love cremini, so we use those.
Reheat any leftovers in a skillet on the stove or in the microwave until warmed through.
Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.
Original Recipe
Ingredients
1 cup minced onion
2 Tbsp. butter
1 lb. ground beef
2 Tbsp. flour
1 tsp. salt & 1/4 tsp. pepper
1-6oz. can mushrooms, sliced and drained
1 can cream of chicken or cream of mushroom soup
1/2 cup sour cream
1/2 cup grated cheddar cheese
2 Tbsp. minced parsley
Saute onion in butter until tender. Add beef and brown. Stir in flour, salt, pepper, and mushrooms. Cook for 5 min., stirring occasionally. Add soup, and cook uncovered for 10 minutes. Add sour cream and cheddar cheese. Serve over noodles. Sprinkle with parsley.
Nutrition
Serving: 1Calories: 489kcalCarbohydrates: 21gProtein: 27gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 134mgSodium: 337mgFiber: 2gSugar: 6g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!