Hamburger Stroganoff
Hamburger Stroganoff is one of those comforting, soul-satisfying dishes that feels like a warm hug on a plate. It’s a quick and easy spin on the classic beef stroganoff, swapping out the traditional strips of beef for lean ground beef, making this a weeknight winner for busy families and anyone craving that creamy, savory goodness without a fuss.
This recipe is packed with flavor—from the earthy cremini mushrooms to the smoky paprika and thyme—and the addition of full-fat Greek yogurt adds a luscious creaminess that’s just irresistible. Plus, using whole wheat egg noodles bumps up the nutrition while keeping things hearty and delicious. If you love dishes like Classic Beef Stroganoff With Egg Noodles or are curious about swapping proteins, you might also enjoy the Skillet Ground Turkey Stroganoff for a lighter twist.
What Makes This Recipe Special
What sets this Hamburger Stroganoff apart is its simplicity combined with rich, layered flavors. Using lean ground beef keeps it light yet satisfying, while the smoked paprika and dried thyme bring a subtle but distinct depth that elevates the dish beyond your typical weeknight meal.
The mushrooms play a starring role, soaking up the savory broth and adding an earthy element that perfectly complements the beef. Instead of heavy sour cream, full-fat Greek yogurt not only adds creaminess but also a slight tang that brightens up the sauce, making it feel indulgent yet fresh.
And let’s not forget the egg noodles! Cooking them whole wheat adds a nutty flavor and some extra fiber to this classic comfort food. Altogether, this recipe hits all the right notes—creamy, hearty, and packed with flavor—without spending hours in the kitchen.
What to Buy
- 1 tablespoon extra-virgin olive oil – for sautéing
- 1 pound lean ground beef (90% or 93% lean) – the main protein
- 2 teaspoons smoked paprika – gives a smoky depth
- 1 teaspoon dried thyme – earthy herbaceous note
- 1 ½ teaspoons garlic powder – for savory flavor
- ½ teaspoon onion powder – subtle sweetness
- ½ teaspoon kosher salt – balances flavors
- 1 teaspoon ground black pepper – adds mild heat
- 6 ounces egg noodles (whole wheat if possible) – the comforting base
- 16 ounces cremini or baby bella mushrooms, sliced – earthy and meaty texture
- 2 tablespoons all-purpose flour – thickens the sauce
- 1 15-ounce can beef broth (divided) – rich liquid for the sauce
- 1 tablespoon Worcestershire sauce – umami enhancer
- 1 teaspoon Dijon mustard (optional) – adds a slight tang
- ½ cup full-fat Greek yogurt at room temperature (or sour cream, about 5 ½ ounces) – creamy finish
- Chopped fresh parsley or thyme (optional) – for garnish and freshness
Essential Tools for Success
- Large skillet or sauté pan: Wide and deep enough to brown beef and cook mushrooms comfortably.
- Medium pot: For boiling egg noodles to perfect tenderness.
- Wooden spoon or spatula: To stir and scrape the pan without damaging cookware.
- Measuring spoons and cups: For accurate seasoning and ingredient measurements.
- Colander: To drain cooked egg noodles efficiently.
- Knife and cutting board: For slicing mushrooms and chopping herbs.
Hamburger Stroganoff: From Prep to Plate
Step 1: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente, usually about 6-8 minutes. Drain and set aside, reserving a splash of pasta water in case you want to loosen the sauce later.
Step 2: Brown the Ground Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with smoked paprika, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove beef from the skillet and set aside, leaving any rendered fat in the pan.
Step 3: Sauté the Mushrooms
In the same skillet, add the sliced cremini mushrooms. Sauté over medium heat until they release their moisture and begin to brown, about 6-8 minutes. This step adds a rich, earthy flavor that’s crucial to the stroganoff’s character.
Step 4: Create the Sauce Base
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to toast slightly. Gradually pour in 1 cup of the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard if using. Bring the mixture to a simmer, letting it thicken and become glossy.
Step 5: Combine and Simmer
Return the browned ground beef to the skillet. Pour in the remaining beef broth and stir everything together. Let it simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken further.
Step 6: Finish with Greek Yogurt
Remove the skillet from heat and stir in the full-fat Greek yogurt until the sauce is creamy and smooth. This adds a lovely tang and richness without overpowering the dish. Taste and adjust seasoning if needed.
Step 7: Serve and Garnish
Plate the stroganoff over the cooked egg noodles. Sprinkle with freshly chopped parsley or thyme for a pop of color and freshness. Serve immediately and enjoy!
Nutrition-Minded Tweaks
- Swap regular egg noodles for whole wheat or gluten-free options to suit dietary needs.
- Use lean ground beef (90% or 93%) to reduce saturated fat while keeping the dish hearty.
- Replace Greek yogurt with a plant-based yogurt alternative for a dairy-free version.
- Boost veggie content by adding spinach or peas during the last few minutes of simmering.
- Use low-sodium beef broth to control salt intake.
Author’s Commentary
Hamburger Stroganoff is one of my go-to recipes when I want something cozy but don’t have hours to spend in the kitchen. The spices and mushrooms bring so much flavor without any extra fuss, and the creamy sauce feels indulgent without being heavy. I love how easy this is to customize too—adding fresh herbs, swapping proteins, or changing up the noodles depending on what I have on hand.
One tip I always share is to use full-fat Greek yogurt instead of sour cream. It adds a subtle tang and creaminess but with a bit more protein and less fat than traditional sour cream. It’s a small swap that makes a big difference in the final flavor and texture.
Refrigerate, Freeze, Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: This stroganoff freezes well! Portion into freezer-safe containers and freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much.
Common Qs About Hamburger Stroganoff
Can I use a different type of ground meat?
Absolutely! Ground turkey or chicken can be substituted for a leaner option, but keep in mind the flavor will be slightly lighter. You can also try ground lamb for a richer, more robust taste. For a great alternative, check out the Skillet Ground Turkey Stroganoff recipe.
What’s the best way to prevent the sauce from curdling?
To keep the sauce silky smooth, make sure your Greek yogurt is at room temperature before stirring it in. Remove the pan from heat before adding it, and stir gently. Avoid boiling after adding the yogurt to prevent curdling.
Can I make this gluten-free?
Yes! Use gluten-free egg noodles or substitute with rice noodles or spiralized vegetables like zucchini noodles. Also, replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
How do I store leftover stroganoff noodles?
Separate the noodles from the stroganoff sauce if you plan on storing leftovers for more than a day. This keeps the noodles from becoming overly soggy. Store them in airtight containers and combine just before reheating.
What to Make After This
- Classic Beef Stroganoff With Egg Noodles – a timeless favorite with tender beef strips.
- Skillet Ground Turkey Stroganoff – a lighter, leaner take on the classic.
- Creamy Mushroom Pasta – rich and vegetarian-friendly for mushroom lovers.
- Simple Beef and Mushroom Stir Fry – quick and packed with umami flavors.
In Closing
Hamburger Stroganoff is a delightful, comforting meal that comes together easily but tastes like you spent hours perfecting it. It’s perfect for busy weeknights, family dinners, or anytime you crave a creamy, savory dish that hits all the right notes.
Whether you’re new to cooking stroganoff or looking for an approachable, flavorful recipe to add to your rotation, this Hamburger Stroganoff delivers every time. So grab your skillet, gather your ingredients, and get ready to enjoy a bowl of pure comfort!
Hamburger Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente, usually about 6-8 minutes. Drain and set aside, reserving a splash of pasta water in case you want to loosen the sauce later.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with smoked paprika, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove beef from the skillet and set aside, leaving any rendered fat in the pan.
- In the same skillet, add the sliced cremini mushrooms. Sauté over medium heat until they release their moisture and begin to brown, about 6-8 minutes. This step adds a rich, earthy flavor that’s crucial to the stroganoff’s character.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to toast slightly. Gradually pour in 1 cup of the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard if using. Bring the mixture to a simmer, letting it thicken and become glossy.
- Return the browned ground beef to the skillet. Pour in the remaining beef broth and stir everything together. Let it simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken further.
- Remove the skillet from heat and stir in the full-fat Greek yogurt until the sauce is creamy and smooth. This adds a lovely tang and richness without overpowering the dish. Taste and adjust seasoning if needed.
- Plate the stroganoff over the cooked egg noodles. Sprinkle with freshly chopped parsley or thyme for a pop of color and freshness. Serve immediately and enjoy!
Notes
- Use whole wheat or gluten-free egg noodles to suit dietary needs.
- Swap Greek yogurt with plant-based yogurt for a dairy-free version.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 2 months.
