My whole family loves this recipe for beef stroganoff with hamburger meat. It's a hearty meal with rich, tangy, and delicious flavors. Garnish with additional sour cream and fresh parsley.
Ingredients
- ground beef chuck: 1 pound
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- all-purpose flour: 2 Tbsp
- beef broth: 1 can (14 ounce can)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- Worcestershire sauce: 2 Tbsp
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- egg noodles: 1 pack (12 ounce pack)
- sour cream: 1 cup
- finely grated raw horseradish: 2 tsp (optional)
Metric Conversion
Stages of cooking
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Cook and stir beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
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When you reduce the heat, bring a large pot of lightly salted water to a boil. Add egg noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
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Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over egg noodles.
