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  • Writer's pictureTips From Pips

Hamburger Stroganoff Over Boodles (Butternut Squash Spiralized Noodles)

Updated: Nov 11, 2022


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Serve over the roasted butternut Squash Noodles (Boodles).

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