Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.

Recipe Summary

10 mins
28 mins
38 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

  • Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Cook's Note:

If available, use cream of mushroom soup with roasted garlic.

Nutrition Facts

737 calories; protein 31.9g; carbohydrates 77.5g; fat 33.5g; cholesterol 147.3mg; sodium 1273.7mg. Full Nutrition