Ham Stroganoff Recipe

5 from 4 reviews

Ham stroganoff is a satisfying dinner combining tender al dente pasta, chunks of cooked ham, and a creamy mushroom gravy! It's one of my favorite comfort food recipes that you can make with leftover ham! You'll love this uniquely flavorful twist on the traditional stroganoff recipe!

Prep Time10

Cook Time15

Setting Time10

Total Time35

Course: Dinner Recipes, Leftover Ideas, Pasta

Cuisine: American

Servings: servings

Calories: 572kcal

Author: Angela Latimer

Ingredients

2 tablespoon butter
2 cups ham (cooked and sliced into chunks)
2 tablespoon all-purpose flour
6-8 oz fresh mushrooms (sliced)
¼ teaspoon each, salt & pepper (to taste)
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ½ cups chicken broth (low-sodium)
1 tablespoon Dijon mustard
6 oz frozen peas (thawed)
16 oz sour cream
16 oz egg noodles

US Customary - Metric

Instructions

Make The Gravy Sauce

Add 2 tablespoon butter to a large skillet over medium heat. Once melted, add 2 cups ham and saute it until warmed through.
2 cups ham, 2 tablespoon butter
Add 6-8 oz fresh mushrooms, 2 tablespoon all-purpose flour, ¼ teaspoon each, salt & pepper to taste, ¼ teaspoon garlic powder, 1 tablespoon Dijon mustard, and ¼ teaspoon onion powder and stir to combine. Cook off the flour taste for 2-3 minutes.
2 tablespoon all-purpose flour, 6-8 oz fresh mushrooms, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Pour in 1 ½ cups chicken broth and 1 tablespoon Dijon mustard and bring to a low simmer. Let simmer for 5 minutes or until thickened then add the 6 oz frozen peas and simmer for another 2-3 minutes to warm them through.
1 ½ cups chicken broth, 1 tablespoon Dijon mustard, 6 oz frozen peas

Assemble and Serve

Remove from heat and stir in 16 oz sour cream until creamy. Cover while you boil the noodles.
16 oz sour cream
Meanwhile, cook 16 oz egg noodles as directed on the package. Drain the noodles (without rinsing) and add them to the sauce. Toss to combine.
16 oz egg noodles
Cover and remove from heat. Let set for 10 minutes to thicken before serving.

Notes

Tips:

Ham is salty as-is. So, it's a safe idea to begin with less salt than written, then taste and adjust the seasonings at the end as needed.
Fresh mushrooms like cremini or white button mushrooms work well. You can also use a mix of different mushrooms for more flavor.
Greek yogurt makes a great alternative to the sour cream in this recipe. In either case, use the full-fat versions for the richest gravy.
For presentation's sake, a sprinkle of fresh parsley will add a much-needed pop of color!

Storing:

Let your leftover ham stroganoff cool completely, then transfer it to an airtight container in the fridge for up to 4 days.
Once cooled, you can freeze your leftovers in a Ziploc freezer bag for 2-3 months (squeeze out as much excess air as possible). Thaw frozen leftovers in the fridge overnight before reheating.
Add the leftovers to a large skillet or frying pan over medium-low heat. Stir frequently until warmed through. You can quickly reheat individual portions of ham stroganoff in the microwave, too.

Nutrition