Can I use a different type of pasta for this recipe?

Absolutely! While I prefer wide egg noodles because they catch the sauce perfectly, you can use other pasta such as fettuccine, pappardelle, or even penne. Just keep the quantity to around 6 ounces so there’s enough sauce to coat the noodles.

How do I prevent the sauce from curdling when I add sour cream?

The key is to reduce the heat to low before stirring in the sour cream and to add it gradually. High heat can cause the sour cream to separate. Stir gently until incorporated, and your sauce will stay silky and creamy.

Can I make this recipe ahead of time?

Yes! You can prepare the entire dish, refrigerate it, and reheat when ready to serve. Leftovers tend to taste even better the next day once all the flavors have mingled. Just reheat gently to maintain that creamy texture.

What can I serve with Creamy Hamburger Stroganoff Recipe?

Green vegetables like roasted asparagus or steamed broccoli work wonderfully alongside to add brightness and crunch. Garlic bread or a simple side salad also make excellent companions to round out the meal.

Creamy Hamburger Stroganoff | Cozy Weeknight Dinner

Description

This hearty Hamburger Stroganoff recipe combines tender ground beef, creamy sour cream sauce, and egg noodles for a comforting and satisfying meal perfect for weeknight dinners.

Ingredients

Scale

Pasta

6 ounces egg noodles

Meat

1 pounds 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 pepper
1 teaspoon salt
1/4 cup sour cream

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Instructions

Cook the Noodles: Bring a pot of water to a boil. Add the egg noodles and cook according to package directions until tender. Drain and set aside.
Brown the Beef: While the noodles cook, heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink and fully browned, about 8 minutes. Drain excess fat and transfer beef to a plate.
Make the Roux: In the same skillet, melt butter over medium heat. Whisk in the flour continuously for 2 minutes to form a roux.
Add Broth: Gradually pour in beef broth while whisking constantly to avoid lumps. Cook and whisk until the sauce thickens, about 4 minutes.
Add Milk: Slowly whisk in milk and continue stirring over medium heat until the sauce thickens again and is smooth and creamy, about 7 minutes.
Season the Sauce: Stir in garlic powder, onion powder, black pepper, and salt evenly into the sauce.
Combine Ingredients: Reduce heat to low. Add cooked egg noodles and browned beef back into the skillet. Stir until everything is well combined and heated through.
Add Sour Cream: Gently stir in sour cream until fully incorporated, adding a rich tangy flavor.
Serve: Serve the stroganoff hot, optionally paired with vegetables or garlic toast for a complete meal.

Notes

Pasta: Any pasta can be used but do not exceed 6 ounces to ensure the sauce adequately coats the noodles. Wide egg noodles are preferred.
Doubling the Recipe: This dish reheats well and doubling the recipe is recommended for leftovers or larger gatherings.
Sour Cream: Use full-fat sour cream for the creamiest texture. For a lighter option, low-fat sour cream can be substituted.
Broth: Beef broth adds depth, but you can use vegetable broth as a substitute for a milder flavor.
Cooking Time: Make sure the sauce thickens properly by whisking consistently to avoid lumps and maintain a smooth texture.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 105 mg