Ingredients
Equipment
Method
Cooking Steps
- Bring a large pot of salted water to a boil. Cook 6 ounces of egg noodles until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, brown 1 pound of ground beef over medium-high heat for 6-8 minutes. Drain excess fat and set aside.
- In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and cook for 2 minutes. Gradually add 1 cup of beef broth, whisking until thickened, about 3-4 minutes.
- Slowly stir in 1 cup of milk and cook on medium-low for 5-7 minutes until thickened.
- Return the cooked ground beef and egg noodles to the skillet, stir until well-coated, and heat for 3-5 minutes.
- Remove from heat and stir in 1 cup of sour cream until completely mixed. Adjust seasonings with salt and pepper.
Nutrition
Notes
This Hamburger Stroganoff is perfect for busy weeknights and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
