Vegetarian Hamburger Stroganoff
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Learn more āIngredients
4 servings
- 12 oz wide egg noodles
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 Ā½ cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 cup sour cream, at room temperature
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C), about 6ā8 minutes. Transfer the beef to a plate, leaving any rendered fat in the skillet.
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