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, economical, 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 wonderful 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 recipes you’ll find that is generally husband approved and has a fairly quick clean-up time to get you out of the kitchen in little or not 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 even 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, recipe with a quick clean-up time, and Easy Hamburger Stroganoff is one of my favorites. What’s your favorite? 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 of lean ground beef
- kosher salt
- freshly ground black pepper
- 1 tablespoon of steak sauce
- 1 medium Vidalia onion chopped
- 3 cloves of garlic chopped
- 6 tablespoons of unsalted butter
- 6 tablespoons of all-purpose flour
- 3 cups of beef broth
- 1 tablespoon of Worcestershire sauce or to own taste
- 1 teaspoon of Dijon mustard
- 2 cups of sliced white mushrooms
- 1/2 of a cup of room temperature sour cream
- 1 pound of 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, stiring 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.
Notes: Egg noodles are packed in 1-pound packages, which is about 8 servings of 1 cup each. Please consider this when making the recipe to adjust the recipe for your families own needs.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.