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

Absolutely! While I prefer wide egg noodles, any pasta like fettuccine, pappardelle, or even penne will work. Just avoid using more than 6 ounces so the sauce can properly coat the noodles.

Is there a way to make this recipe dairy-free?

Yes, you can substitute the sour cream with a dairy-free alternative such as coconut yogurt, and use unsweetened almond or oat milk instead of regular milk. Just keep in mind the flavor will be a bit different but still delicious.

Can I prepare this recipe in advance?

Definitely! You can prepare the entire dish a day ahead and store it in the refrigerator. When ready to serve, gently reheat it on the stove with a splash of broth or milk to maintain that creamy texture.

What’s the best cut of ground beef for this recipe?

I recommend using lean ground beef with around 80/20 or 85/15 fat content. It offers enough flavor without making the sauce greasy. If you want it leaner, just keep an eye on moisture and seasoning.

Creamy Hamburger Stroganoff – Easy Comfort Food for Weeknights

Description

A hearty and creamy hamburger stroganoff made with ground beef, egg noodles, and a rich sour cream sauce, perfect for a comforting weeknight dinner.

Ingredients

Scale

Pasta

6 ounces Egg Noodles

Beef

1 pounds Ground Beef

Sauce

¼ cup Butter
¼ cup Flour
1 cup Beef Broth
1 ¼ cup Milk
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon Pepper
1 teaspoon Salt
¼ cup Sour Cream

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Instructions

Cook Noodles: Bring a pot of water to boil and cook noodles according to package directions. Once cooked, drain and set aside for later.
Brown Beef: While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 8 minutes. Drain excess fat and transfer beef to a plate. Set aside.
Make Roux: In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
Add Broth: Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 4 minutes.
Incorporate Milk: Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 7 minutes. The sauce should be smooth and creamy.
Season Sauce: Stir in the garlic powder, onion powder, pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
Combine Ingredients: Reduce heat to low. Add the 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 the sour cream until fully incorporated, adding a rich, tangy flavor.
Serve: Serve the hamburger stroganoff hot, paired with your favorite vegetable or garlic toast for a complete meal.

Notes

Pasta: Any pasta will work with this recipe, but do not exceed 6 ounces as there may not be enough sauce to coat the noodles properly. Wide egg noodles are preferred.
Doubling the Recipe: This recipe doubles well and reheats nicely, perfect for leftovers or feeding a larger group.
Fat Drainage: Be sure to drain excess fat from the browned ground beef for a less greasy sauce.
Sour Cream: Add sour cream at the end to prevent curdling and maintain a smooth, creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 475 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 95 mg