Home Recipes Hamburger Stroganoff

Hamburger Stroganoff

by Erika Nicole Kendall

8  ounces  uncooked medium egg noodles
1  teaspoon  olive oil
1  pound  ground beef, extra lean
1  cup  prechopped onion
1  teaspoon  bottled minced garlic
1  (8-ounce) package presliced cremini mushrooms
2  tablespoons  all-purpose flour
1  cup beef broth
1 1/4  teaspoons  kosher salt
1/8  teaspoon  black pepper
3/4  cup sour cream
1  tablespoon  dry sherry
3  tablespoons  chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

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W. Nicole February 13, 2011 - 10:41 AM

I kinda love this recipe. It was quite good. I used a little less sour cream and may even opt for less than I used this time when I make it next. However, it was delicious!!!

LovelyBrownGirl February 16, 2011 - 10:44 PM

I made this tonight and it was fantastic! I tweaked a little by using light sour cream (because it’s what I had on hand), whole wheat egg noodles (again, because it’s what I had in my cupboard), and marsala wine because I didn’t have sherry. Even with the modifications, it was great. Looking forward to trying more of your recipes soon!

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