Grandma's Hamburger Stroganoff

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil for cooking the noodles.

   Ca. 10 min.

   Kokkens note: Starting this first allows you to cook the noodles while the sauce simmers.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

   Ca. 1 min.

3. 3

   Add the ground beef and chopped onion to the skillet.

4. 4

   Cook for 5-7 minutes, breaking the meat apart with a spoon, until the beef is fully browned and the onion has softened.

   Ca. 7 min.

5. 5

   Carefully drain any excess grease from the skillet.

   Ca. 1 min.

6. 6

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Ca. 1 min.

7. 7

   Sprinkle the all-purpose flour over the beef and stir to coat. Cook for one minute to remove the raw flour taste.

   Ca. 1 min.

   Kokkens note: This step helps to thicken the sauce.

8. 8

   Pour in the beef broth, scraping the bottom of the pan to lift any flavorful browned bits.

   Ca. 1 min.

9. 9

   Stir in the cream of mushroom soup, drained mushrooms, salt, and black pepper until everything is well combined.

   Ca. 1 min.

10. 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.

    Ca. 10 min.

11. 11

    While the sauce simmers, add the egg noodles to the boiling water and cook according to package directions until al dente.

    Kokkens note: Cooking the noodles in parallel saves time.

12. 12

    Remove the sauce from the heat and stir in the sour cream until the sauce is smooth and creamy.

    Ca. 1 min.

    Kokkens note: Don't boil the sauce after adding sour cream, as it can curdle.

13. 13

    Drain the cooked noodles well in a colander.

    Ca. 1 min.

14. 14

    Add the drained noodles directly to the skillet with the sauce and toss to combine thoroughly.

    Ca. 1 min.

15. 15

    Serve immediately, garnished with fresh parsley if desired.