Hamburger Stroganoff

Recipe View Gather all ingredients for a seamless cooking experience.

Recipe View In a large nonstick skillet over medium-high heat, cook and stir the ground beef, sliced mushrooms, chopped onion, and minced garlic until the beef is browned and crumbly. (Approximately 6-8 minutes)

Recipe View Sprinkle the all-purpose flour over the beef mixture. Cook and stir until well combined, ensuring there are no lumps. (Approximately 2 minutes)

Recipe View Gradually stir in the beef broth, condensed cream of mushroom soup, Worcestershire sauce, ground black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring occasionally, allowing the flavors to meld together beautifully. (Approximately 15 minutes)

Recipe View While the beef mixture simmers, bring a large pot of lightly salted water to a rolling boil. Add the egg noodles, return to a boil, and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite (al dente). (Approximately 6 minutes). Drain the noodles and keep them warm.

Recipe View In a separate bowl, whisk together the sour cream and finely grated raw horseradish until smooth and well combined.

Recipe View Gently stir the sour cream mixture into the beef mixture. Cook until heated through, being careful not to boil. (Approximately 5 minutes)

Recipe View Serve the Hamburger Stroganoff immediately over the warm egg noodles. Garnish with a sprinkle of fresh parsley, if desired, for a touch of freshness.