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 and Ground Beef Pasta, other from-scratch and lightened up take on a traditional ground beef recipes 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 —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. 90% or 93% lean keeps things rich but not greasy.
- Smoked Paprika and Thyme. Add warmth and depth that make this taste slow-simmered.
- Garlic Powder and Onion Powder. Boost savory flavor without extra chopping.
- Cremini Mushrooms. Earthy and meaty, they’re essential for classic stroganoff flavor.
- All-Purpose Flour. Thickens the sauce so it coats every bite.
- Beef Broth. Use reduced sodium to control salt levels.
- Worcestershire Sauce. Adds subtle tang and umami.
- Dijon Mustard. Optional, but it brightens the sauce beautifully.
- Greek Yogurt. Full-fat gives the creamiest result. Let it sit out before stirring in to prevent curdling. Sour cream also works.
- Egg Noodles. Whole wheat if possible for added fiber and a slightly nuttier flavor.
tip!
For more great ground beef recipes, check out Ground Beef Dinner Ideas.
Step-by-Step Instructions
Brown the Beef (photo 1). Cook the ground beef with the seasonings and oil until fully browned and cooked through. If needed, drain excess grease.
Cook the Mushrooms (photo 2). Reduce the heat and stir in the mushrooms. Cook until softened, browned, and reduced in size, about 8 to 10 minutes.
Boil the Noodles. Meanwhile, cook egg noodles in salted water to al dente. Drain and set aside.
Build the Sauce (photo 3). Sprinkle the flour over the beef and mushrooms. Pour in about one-third of the beef broth, scraping up any bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon. Add the remaining broth. Bring to a gentle boil, then simmer until thickened.
Make It Creamy (photo 4). Remove the pan from heat and let cool for 1 minute. Stir in the room-temperature Greek yogurt until smooth and creamy. Taste and adjust seasoning.
Serve. Spoon the stroganoff over noodles, or stir the noodles directly into the skillet for a one-pan finish. Sprinkle with fresh parsley or thyme if desired. ENJOY!
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
Video
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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.
Notes
- 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.
Tried it and the family loves it!
I used a dutch oven for prepping the beef and such and that worked well, the only thing I’ll do different next time is use a lower temp at step 5. I might even add 1/2 more smoked paprika next time just to give it a smokier taste.
This is the 5th recipe I’ve tried of Erin’s and they always turn out great. Looking forward to cooking more of your recipes!!
Bryan
So glad to hear, Bryan! Thank you!
Love your recipes and this did not disappoint! Very delicious and comforting meal that was enjoyed by all!
This looks fabulous, Rebecca! Thank you for sharing!
Easy to make and taste amazing. Went with half mushrooms for the kids. Definitely adding to the normal rotation, great recipe as usual Erin.
Thank you Harris!
This was easy to make and smelled delicious while cooking. I like that the recipe has ingredient flexibility (sour cream instead of yogurt, ground chicken instead of beef). Next time I will be sure to follow the recommendation to add Dijon for added flavor and fresh parsley to brighten up the dish.
Looks great, Tara! Thanks for sharing!
I made this last night for dinner and it was delicious! Wasn’t sure if my kids would eat the mushrooms but they blended right into the meat/sauce mixture so they ate everything!
Yay! So glad to hear, Nicole! Thank you!
This worked exactly as written, thanks!
Thank you Diane!
I got as close to the recipe as possible so I could accurately rate it. Of the options I went with Greek yogurt and did add dijon. Only real change was using half of the mushrooms as the kid doesn’t favor them.
As it was it came out alright as a stroganoff recipe with hamburger, but it’s hard to beat steak. 2 changes I would make to this recipe is adding half a diced onion to the beef as it cooks to add a more rounded flavor, and (even though it adds a dish to clean) cooking down the mushrooms in a separate pan so you don’t over cook the beef.
Thanks for the feedback, Steve!
This was easy and delicious! Loved that there was minimum prep and chopping required. Came together beautifully and is husband approved! Will definitely be making this again. Can’t wait for leftovers tomorrow night!
So glad you enjoyed it, Trish! Looks great, thank you!
I made this for the #wellplatedcookingchallenge. I really liked it! Good depth of flavor. I left out the mushrooms. I also cooked the whole pound of egg noodles (which stretched the dish nicely!) and served with roasted vegetables.
Looks fabulous, Emiley! Thank you for sharing!
So delicious and loved that I didn’t have to chop anything!
So glad you enjoyed it, Alison! Looks great!
Delicious! Very straightforward recipe to follow, and I liked that there were explanations for why each ingredient works. I did swap the mushrooms for onions because my family doesn’t care for them, but it still turned out really well.
Thank you Kristy!
That sauce turned out so creamy! What an easy week night meal! My whole family loved it.
Looks great, Melanie! So glad you enjoyed it!
A good recipe! I made a few tweaks, adding some chopped onion and more of the seasoning. Love the mushrooms in it.
Thank you Sarah! Looks great!
This is very much a comfort food and was a much needed dish. Everything about your recipe was perfect. The family enjoyed every bite and no leftovers, boo hoo.
Yay! So glad you enjoyed it, Carol! Thank you!
I’m not a big ground beef fan except for the occasional burger; that being said, this was pretty good, and my husband absolutely LOVED it! I had a leftover poblano pepper so added that and also threw in a habanero for spice. Definitely a comforting, quick meal!
So glad to hear, Laurie! Thank you!
I had my doubts about the amount of mushrooms in this recipe when my pan was overflowing with mushrooms. I should never have doubted though. They cooked down beautifully and were the perfect amount. This recipe was delicious! #wellplatedcookingchallenge
So glad you enjoyed it, Katie! Thank you!
So easy and so good! I love stroganoff and this method gives all the flavor in such an easy way! I served it over mashed sweet potatoes and it was delicious!
Thank you Adrienne!
This has so much flavor! Absolutely a keeper! I used sour cream and added about a 1/4 cup of sherry. Love all of Erin’s recipes and meal plans
Thank you so much, Rosalie!
Made this today. Everyone loved it! I added spinach for an added veggie boost. It’s a quick and easy recipe for busy week nights
Love the addition of spinach! Thank you Ines!
Perfect comfort food but quick and easy to throw together on a weeknight. Will definitely make again!
Thank you Julie!