This quick and easy dish is a favorite of my kid, who is a very finicky eater. For potluck dinners, it works well.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup thinly sliced mushrooms
- 1 teaspoon salt, plus more to taste
- ½ cup diced onion
- 1 pound ground beef
- freshly ground black pepper
- 1 pinch cayenne pepper
- 2 cloves minced garlic
- 1 ⅓ tablespoons flour
- 2 tablespoons vodka (Optional)
- 2 ½ cups beef broth, or as needed
- 1 cup water
- 2 ½ cups egg noodles
- ½ cup sour cream, plus more for serving
- 2 tablespoons fresh sliced chives or green onions
Instructions
- Gather all ingredients.
- ALLRECIPES / SONIA BOZZO
- Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes.
- ALLRECIPES / SONIA BOZZO
- Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne.
- ALLRECIPES / SONIA BOZZO
- Stir in minced garlic and flour, and cook for 1 minute.
- ALLRECIPES / SONIA BOZZO
- Pour in vodka and allow to evaporate, about 30 seconds.
- ALLRECIPES / SONIA BOZZO
- Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes.
- ALLRECIPES / SONIA BOZZO
- Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook’s Note.)
- ALLRECIPES / SONIA BOZZO
- Once noodles are cooked, reduce heat to low, and stir in sour cream.
- ALLRECIPES / SONIA BOZZO
- Serve immediately with additional sour cream and green onions or chives if so desired.
- ALLRECIPES / SONIA BOZZO
- Cooking time may vary based on which brand and shape of egg noodle you use. If the pan gets too dry before the noodles are cooked through, add more broth.
Reviews
Very good recipe. Cooks up beautifully.
I found it too salty. I would recommend starting off with a half teaspoon salt and working up from there.
4 stars for the recipe as printed with following changes 5 stars would be in order (I made both ways). 1) vodka is a pointless addition, if you want to use some form of hard liquor use rum or better yet brandy, still better cognac, although really none of these are key enhancements. 2) this is very bland, the addition of smoked paprika, chili powder (with flour addition) and, as many others pointed out, Worcestershire near the end add some flavors that are on point. Also, adding a tablespoon of Dijon mustard at the end is a classic element to Beef Stroganoff. 3) Take the cup of water and discard it. Prior to adding the BEEF BROTH (which is beef stock with added flavor of mirepoix) deglaze the pan with a cup of dry white wine (Kendall Jackson is a solid go to for this). 4) Skip the sour cream and use creme fraiche, not only does it mix in better but adds more depth with out overpowering the sauce like the sour cream tends to do. –easy changes but well worth it, definitely will make this again.
I stumbled onto this recipe because I follow Chef John. It looked like a quick & easy weeknight dinner. It didn’t disappoint. Easy AND delicious. I’ve made it several times now, and we’re always happy with the results.
Hearty Meal
I made it for supper tonight, as is( except for vodka). Easy and delicious – will make again.
Very good. Used cognac instead of vodka and it was a wonderful change.
Very good, I’ll make it again.
This was easy & had a nice flavor. I made a mistake & used a cheap beef broth which probably had the highest salt content ever. It made the stroganoff much too salty (so very much like the box mix). Some water, extra noodles & extra sour cream fixed it.
Quite easy to make and has a little kick to it (I added a NICE pinch of cayenne, my husband really likes it too. I used whole wheat noodles, yum!
Stirred in Top the Tator instead of sour cream at the end. Delicious!!!
Chef John is usually great and this meal was a favorite of my college boyfriend’s family, good memories. So, since you mentioned Hamburger Helper, I remembered a funny story from college. My dorm roommate invited me for dinner at her summer apartment, near where she was working during summer break. She cooked a Hamburger Helper concoction, but forgot to drain the grease from the cheap cut of ground beef meat ( we were students!) It resulted with a layer of fat about a 1/2 inch thick, so neither of us could eat it! We were a couple of 20 year olds & laughed hard and got a pizza with coupons! Still laugh about it!
Super easy and tasty
I made this last night and it was great! Only changed when I cooked a couple of ingredients. I put a pinch of red pepper flakes instead of cayenne pepper in the oil when cooking the hamburger along with minced garlic. Held the onions out until I drained the hamburg partially cooked then added them and finished as I did not want mushy onions. I am not sure what the vodka did but there was a nice cutting taste to the meal. Really enjoyed it and warmed up another bowl for lunch today. I will be making this again.
it was very good. My husband loved it and said the recipe was a keeper! The only change I made was I put in a few pinches of cayenne instead of 1
I’ve made this twice since the posting. My new favorite dinner and freezer meal!
Meh. Buy a box of hamburger helper and save yourself some time.
This recipe is fast and delicious.
So easy and full of flavor! We’ve made Chef John’s Classic Beef Stroganoff many times, but this recipe is just a good or better! We doubled the recipe to have leftovers for our family of three.
Delicious and easy! I followed a comment’s advice on here and added Worcestershire sauce before sour cream and it gives it a unique and nice flavour which doesn’t make this dish bland at all. I also suggest adding more sour cream to make it more creamy!
I love Chef John’s recipes! Not sure why this one tasted bland as I followed the recipe exactly, just adding a little Dijon to it. Any ideas about why there isn’t much flavor to this?