This Hamburger Stroganoff is a family-friendly comfort food classic. Egg noodles twirl in a savory cream sauce, with meaty cremini mushrooms and seasoned ground beef. A satisfying dinner ready in just 30 minutes!
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Made from scratch (but still super easy).
From scratch does NOT mean this hamburger stroganoff recipe is difficult. This easy dinner is ready in 30 minutes, making it perfect for busy weeknights!
Hamburger stroganoff is similar to the cheesy, oh-yes-pleasey Homemade Hamburger Helper, another from-scratch and lightened up take on a traditional ground beef recipe that the whole family will love. It’s a hearty meal that makes good use of inexpensive ingredients!
5 Star Review
“This was easy and delicious, and a definite repeat!”
— Marie —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. I recommend that you use a lean ground beef; 90% or 93%.
- Mushrooms. I like to use cremini mushrooms for their earthy, but not too overpowering, flavor. You can use really any variety or a mix; I just don’t recommend white button mushrooms as they are quite bland.
- Greek Yogurt. Use full fat so it tastes satisfying, or substitute sour cream, which is a more traditional option for making hamburger stroganoff creamy.
tip!
For more great ground beef recipes, check out Ground Beef Dinner Ideas.
Recipe Tips and Tricks
- Use the Best Ground Beef. This is important whenever you’re making ground beef recipes! Extremely fresh beef is actually purplish in color, as ground beef is gray when it has no oxygen exposure. So the bright-red surface color is not an indicator of freshness. Ground beef is good in the fridge 1-2 days from purchasing.
- Drain the Beef, If Needed. I recommend lean ground beef for this recipe, but if you only have beef with a higher fat content on hand, that’s fine too; you’ll simply need to drain off the excess grease after you’ve browned it.
- Don’t Let the Yogurt Curdle. To keep sour cream and Greek yogurt from curdling in hamburger stroganoff, be sure to work with completely room temperature dairy, or better yet, temper it first. You can do so by adding a small amount of the hot mixture to the yogurt in a separate bowl, and then stir the yogurt mixture back into the dish.
More Ways to Do Stroganoff
- If you don’t want to use ground beef, the best beef for stroganoff is sirloin or flank steak. Follow this recipe: Beef Stroganoff.
- This Slow Cooker Beef Stroganoff is a set-it-and-forget-it recipe perfect for busy weekdays!
- The Instant Pot is a great tool for making flavorful beef stroganoff because you can first sauté the vegetables and brown the meet with the SAUTE function. See Instant Pot Beef Stroganoff for the recipe.
- Substitute the ground beef for ground chicken to make this creamy Chicken Stroganoff.
- Vegan Mushroom Stroganoff is packed with umami, meaty mushrooms instead of beef.
Hamburger Stroganoff
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
This easy hamburger stroganoff recipe is a family favorite ready in 30 minutes! It's loaded with ground beef, mushrooms and creamy sauce.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef 90% or 93% lean
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 ounces egg noodles whole wheat if possible
- 16 ounces cremini baby bella mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 15-ounce can beef broth divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- ⅔ cup full-fat Greek yogurt at room temperature* or sour cream about 5 1/2 ounces
- Chopped fresh parsley or thyme optional
Instructions
- If your Greek yogurt is still in the refrigerator, remove it now. In a large, deep skillet heat the oil over medium high. Once the oil is hot, add the beef, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Cook, breaking apart the meat with a spoon or sturdy spatula, until it is fully browned and cooked through, about 6 to 8 minutes. If there’s excess grease pooling in the pan, drain it off (if you are using 93% lean you likely will not need to).
- Reduce the heat to medium and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms soften, brown and shrink, about 8 to 10 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook noodles to al dente according to package instructions, then drain and set aside.
- Sprinkle the flour over the top of the beef and mushrooms, then stir to coat. Pour in about one-third of the beef broth. Stir, scraping off any bits that are stuck to the bottom of the pan. Stir in the Worcestershire and mustard.
- Add the rest of the broth. Bring the liquid to a boil, then reduce the heat to a gentle bubble. Continue simmering, stirring from time to time, for 10 minutes.
- Remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Serve hot over the egg noodles with a sprinkle of parsley or thyme. Or, you can stir the pasta into the pan with the noodles and serve the stroganoff as a mix.
Video
Notes
*Do not use fat free Greek yogurt, as it will curdle (low-fat is fine); make sure the Greek yogurt is at room temperature and add it off the heat (to further prevent curdling).
Adapted from my Ground Chicken Stroganoff.
- TO STORE: Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.
Nutrition
Serving: 1serving (of 4)Calories: 421kcalCarbohydrates: 42gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 108mgPotassium: 1136mgFiber: 3gSugar: 4gVitamin A: 535IUVitamin C: 1mgCalcium: 99mgIron: 5mg
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This recipe you created is very delicious. I will make it again. Thank you.
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, just curious it says 6 oz of noodles. Is that per person?
Hi Laura! Not per person, per recipe. Enjoy!
This was easy and delicious, and definite repeat! Thank you!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! So easy to make and we loved it. I did use fat free Greek yogurt and it held up really well. Didn’t separate!
Hi Jenn! So glad you enjoyed the recipe! Thank you for this kind review!
In your description you say it’s cooked with mushrooms and onions, but there are no onions listed in the recipe except for onion powder. Just wondering if an onion was accidentally left out of the ingredient list?
Hi Kristin! Oops, that was a mistake on our part. No onions in this recipe. Enjoy!
Turned out way better than I thought it would. Definitely simple! It’s not bad for my first time!! I’m sure it’ll get better with time and touch! I only made half the recipe and it was the perfect amount for myself and my 2 year old daughter, with leftovers for tomorrow.
Great to hear, thank you Cheska!
Didn’t make any changes or additions, I love the cremini mushrooms and egg noodles. Hubby is definitely a meat-and-potatoes man, but loved this option and had the leftovers for lunch the next day. So quick and easy. Great to serve this to guests on card night or a casual get together.
Thank you Kelsey!
My family devoured this meal! I chopped up the mushrooms and onions extra fine (to hide them from my kiddos) and no one had anything negative to say. I cooked it just as recommended and it turned out wonderfully. Thank you for this budget friendly, delicious meal idea! I will be making this again.
Great to hear, thank you Valerie!
This is a really good, stomach-warming recipe. Reminds me of the meals my mom used to make … only (sorry, mom) better! I had some left over sour cream, so I used 1/3 cup sour cream and 1/3 cup greek yogurt. Despite the fact the yogurt was fat free (it was what I had), it didn’t curdle so the dish came out great.
Makes me so happy to hear, thank you Judy!
Such a winner with the whole family! Especially my 3 year old! Will be my go to recipe for beef stroganoff! Thank you Erin!
So glad you enjoyed it, Kim!
Made this with the following tweaks: 1) added a small diced onion to the beef, 2) drained the fat before adding mushrooms, 3) reduced the salt, 4) used low salt stock, 5)added the Dijon and 6) left out a couple tablespoons of stock as it was rather liquidy. End result was good but a bit bland, likely due to lesser quantities of salt and fat. Any suggestions as to how to bump up the flavour profile in a healthy way (i.e. without adding salt, saturated fat or sugar)? More mustard? Garlic? Spices? Let it simmer longer?Other?
I’m sorry to hear the recipe wasn’t to your taste, Sanj. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too! You could definitely try to bump up the other seasonings based on your preference but salt really is a great flavor enhancer.
My wife said this was the best stroganoff recipe I’ve ever made . I didn’t have greek yogurt so substituted sour cream. We will add this to our rotation. I wish I had taken a picture before eating it all!
Yay! Thank you Dave!