Description
This Easy Hamburger Stroganoff is a comforting and hearty weeknight meal that combines tender ground beef, mushrooms, and a creamy sour cream sauce served over wide egg noodles. Ready in just 30 minutes, it’s a simple twist on the classic stroganoff that’s perfect for busy families or casual dinners.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds lean ground beef
- 2 tablespoons butter
- 1 medium onion, diced
- 1 (8-ounce) package sliced mushrooms
- 2 garlic cloves, minced
- 1 (14-ounce) can beef broth (about 1 1/2 cups)
- 1 (.85 to 1-ounce) packet brown gravy mix
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 (16-ounce) package wide egg noodles, prepared per the package instructions
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and set the beef aside.
- Sauté Vegetables: Return the skillet to the heat and melt the butter. Add the diced onion and sliced mushrooms, cooking until the onions are translucent and mushrooms start to brown on the edges. Add the minced garlic and cook for about one minute, ensuring it does not burn.
- Prepare Sauce: In a small bowl, mix the beef broth and brown gravy mix until blended. Pour this mixture into the skillet along with the undiluted cream of mushroom soup. Stir in the sour cream and the cooked ground beef.
- Simmer: Reduce the heat to low and simmer the mixture, stirring occasionally, until the sauce thickens, approximately 8 minutes.
- Serve: Spoon the stroganoff over prepared wide egg noodles and serve hot.
Notes
- Use lean ground beef to reduce excess fat and grease.
- Do not dilute the condensed cream of mushroom soup; use it as is for best flavor and consistency.
- For a smoother sauce, stir the sour cream in at low heat to avoid curdling.
- Wide egg noodles can be replaced with other types of pasta, but wide noodles are traditional and absorb the sauce well.
