Easy Hamburger Stroganoff is the simple weekday comfort food that you can make in a little of no time; Hamburger Stroganoff is one of my favorite, easy, economic, lazy night, comfort dinners made from lean ground beef, white mushrooms, sweet Vidalia onions, wide egg noodles and a creamy homemade sauce that’s base has absolutely no canned soup added to it.
Easy Hamburger Stroganoff is a wonderfully hearty, weekday casual alternative to the original Beef Stroganoff, yet the flavor of this budget-friendly recipe is just as rich as the original. It’s one of the methods you’ll find that is generally husband approved and has a reasonably quick clean-up time to get you out of the kitchen in little or no time.
The original recipe for Beef Stroganoff has been attributed to the household of Count Pavel Stroganoff. The Russians interest in all things French extended to the French cuisine, with the chefs of the great households striving to fashion their dishes in a more refined and even elegant style. Beef Stroganoff may have also come about as a result of this infatuation with the French culture and cuisine; however, the first recorded appearance of the beloved dish in a cookbook is from 1871.
Beef Stroganoff was extremely popular in China and commonly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as our U.S. servicemen stationed in China, brought several variations of Beef Stroganoff to the United States, which may account for its vast popularity in the 1950’s American households.
We should all have one great tasting, hearty, go-to economical; husband approved, a recipe with a quick clean-up time, and Easy Hamburger Stroganoff is one of my favorites. What’s your preference? I love hearing what Y’all are cooking up that’s deliciously easy with a quick clean-up time, so leave me a comment and let me know…
Easy Hamburger Stroganoff
- 2 pounds Lean ground beef
- kosher salt
- freshly ground black pepper
- 1 tablespoon steak sauce
- 1 Vidalia onion chopped
- 3 cloves garlic chopped
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce or to own taste
- 1 teaspoon Dijon mustard
- 2 cups Sliced white mushrooms
- 1/2 cup room temperature sour cream
- 1 pound wide egg noodles cooked
- chopped parsley for garnish
- Place a large metal skillet over a medium heat source, add lean ground beef to the metal skillet, season well with kosher salt and freshly ground black pepper, cook hamburger meat-ground beef till the meat is about halfway done, then add 1 tablespoon of steak sauce, chopped onion and chopped garlic, cook till hamburger meat is completely browned.
- Drain the lean ground beef in a metal colander, reserve the ground beef till needed
- Add 6 tablespoons of unsalted butter to metal skillet, over a medium heat source, once the unsalted butter has melted, add the all-purpose flour, kosher salt, and freshly ground pepper to own taste, to the metal skillet, stirring while the flour taste cooks off, about 3 minutes time.
- Slowly add 3 cups of beef broth, Worcestershire sauce, and Dijon mustard to the flour and butter mixture, stirring till joined.
- Add drained ground beef back in the skillet with the sauce, stir till joined, cut the heat under the large metal skillet to low, then add sliced mushrooms and cook on lowest setting for about 5 minutes, stirring every so often.
- Slowly add room temperature sour cream to the metal skillet, stirring till joined.
- Serve over cooked wide egg noodles and garnish with fresh chopped parsley.