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.
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!
My family really loved this recipe (minus the mushrooms for my grandkids). It was very easy to put together and the flavor was right on. Needless to say, this recipe will be on “repeat” in our house.
So happy to hear, thank you Lauren!
absolutely awesome. This recipe is a keeper and will become part of my repeat recipes. Quick and easy to prepare all and all a winner
So glad to hear, Irene! Thank you!
This really was delicious. Made it for dinner, I used ground turkey instead of beef but otherwise, I followed the recipe. Delicious combination of flavors, just the right amount of sauce and the mushroom were perfect. I’ll make this again.
So glad to hear, Jean! Thank you!
Excellent! Perfect for a rainy afternoon with pantry staples. I doubled the W sauce and added more black pepper. it was my first Greek Yogurt attempt and it is delicious!
So glad to hear, Christina! Thank you!
Incredibly flavorful stroganoff! Everyone in the family enjoyed it. We were fighting over who got the leftovers!
My family absolutely loved this dish!
Even my picky teenager who typically doesn’t like beef dishes loved it.
So glad to hear, Krista! Thank you!
I made this for company invited to Sunday dinner. Everyone of us had seconds. It was creamy and tasty. I didn’t love the worchester sauce and I used sour cream instead of yogurt. I added extra water with the chicken broth for more creaminess and so it wasn’t so thick. It was great. My husband just ate the leftovers for lunch (next day). I would highly recommend. This is something I forget about making and it was a great change.
Hamburger Helper was a staple in my husband’s childhood! I love making him some nostalgic favorites but healthier and more “grown up!”
Hope you enjoyed this recipe, Kelsey!
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!