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 —
My Tips and Tricks for Perfect Hamburger Stroganoff
- 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.
tip!
For more great ground beef recipes, check out Ground Beef Dinner Ideas.
Hamburger Stroganoff
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Video
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.
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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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.
Hi Kristin! Oops, that was a mistake on our part. No onions in this recipe. Enjoy!