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.
Hi Kristin! Oops, that was a mistake on our part. No onions in this recipe. Enjoy!