Grandma's Hamburger Stroganoff
A comforting and quick weeknight meal featuring ground beef and egg noodles in a creamy mushroom sauce. This recipe uses canned soup for a classic, shortcut approach that delivers rich flavor with minimal effort. It's a satisfying, budget-friendly dish perfect for a family dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 855 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gground beef, 85% lean recommended
- 1 pcsyellow onion, chopped
- 1 tbspolive oil
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 300 gcanned condensed cream of mushroom soup, one 10.5oz can
- 240 mlbeef broth
- 120 gcanned sliced mushroom, drained
- 240 gsour cream, full-fat
- 340 gegg noodles, dried
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
large skillet · large pot · colander · spoon · cutting board · knife
The method
Step by step
- 1
Bring a large pot of salted water to a boil for cooking the noodles.
About 10 min
Cook’s note: Starting this first allows you to cook the noodles while the sauce simmers.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
About 1 min
- 3
Add the ground beef and chopped onion to the skillet.
- 4
Cook for 5-7 minutes, breaking the meat apart with a spoon, until the beef is fully browned and the onion has softened.
About 7 min
- 5
Carefully drain any excess grease from the skillet.
About 1 min
- 6
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
- 7
Sprinkle the all-purpose flour over the beef and stir to coat. Cook for one minute to remove the raw flour taste.
About 1 min
Cook’s note: This step helps to thicken the sauce.
- 8
Pour in the beef broth, scraping the bottom of the pan to lift any flavorful browned bits.
About 1 min
- 9
Stir in the cream of mushroom soup, drained mushrooms, salt, and black pepper until everything is well combined.
About 1 min
- 10
Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-10 minutes for the flavors to meld.
About 10 min
- 11
While the sauce simmers, add the egg noodles to the boiling water and cook according to package directions until al dente.
Cook’s note: Cooking the noodles in parallel saves time.
- 12
Remove the sauce from the heat and stir in the sour cream until the sauce is smooth and creamy.
About 1 min
Cook’s note: Don't boil the sauce after adding sour cream, as it can curdle.
- 13
Drain the cooked noodles well in a colander.
About 1 min
- 14
Add the drained noodles directly to the skillet with the sauce and toss to combine thoroughly.
About 1 min
- 15
Serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 854.5kcal
- Protein
- 35.9g
- Carbs
- 72.6g
- Fat
- 45.6g
- Fibre
- 4g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed.
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