Hamburger Stroganoff Over Boodles (Butternut Squash Spiralized Noodles)
Updated: Nov 11
2 lbs. Lean ground beef (93%)
1 cup chopped onion
16 oz. sliced mushrooms (mixture)
1 T Worcestershire sauce
1 ½ cups water
1 Cup light sour cream
¼ Cup all-purpose flour
4 tsp. chicken bouillon powder
1 tsp paprika
5 garlic cloves, roasted or plain
Salt, pepper to taste
1 tsp thyme
1 large butternut squash, spiralized
2 T Extra Virgin Olive oil
Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet with olive oil. Add the spiralized butternut squash and toss with 1 T olive oil, salt & pepper. Roast until soft approx. 10 minutes.
While the squash is roasting, in a large non-stick skillet add the beef and season with salt and pepper. Cook, breaking it apart for 5 minutes. Reduce the heat to medium, and add the onion, roasted garlic, mushrooms, thyme and Worcestershire sauce. Cook, stirring until the onions and mushrooms are soft about 4 to 5 minutes.
In a blender, combine the water, sour cream, flour, bouillon and paprika and blend until smooth. Pour over the beef mixture, and simmer on low until heated through. About 7-10 minutes.
Serve over the roasted butternut Squash Noodles (Boodles).