Save Pin
This hearty hamburger stroganoff updates the traditional beef recipe into a quick family meal that packs all the rich, bold flavor you want in just half an hour. When seasoned ground beef meets earthy mushrooms and a velvety sauce, you get a no-fuss dinner that feels fancy but doesn't need much work.
I whipped up this hamburger stroganoff during a super busy period when I wanted something cozy but couldn't spend hours cooking. Everyone loved it so much it's now a regular in our dinner lineup. There's something about that creamy sauce coating every noodle that makes folks come back for seconds.
Ingredients
- Ground beef: go for 90% or 93% lean to get good flavor without too much fat
- Smoked paprika: gives amazing depth and a touch of smokiness that makes the whole dish better
- Dried thyme: adds wonderful earthy hints that work perfectly with the meat
- Garlic powder and onion powder: create flavor without needing to chop anything
- Cremini mushrooms: bring a chewy texture and savory richness you can't skip in stroganoff
- Greek yogurt: makes things creamy while adding protein and cutting down fat compared to sour cream
- Egg noodles: the go-to for stroganoff - try whole wheat ones for added benefits
- Beef broth: makes the tasty base for your sauce - grab low-sodium if you can
- Worcestershire sauce: adds that can't-put-your-finger-on-it delicious depth from its fermented goodness
- Dijon mustard: not required but really helps add a zingy kick that cuts through the richness
Step-by-Step Instructions
- Prepare The Ingredients:
- Get your Greek yogurt out of the fridge so it warms up a bit - this stops it from getting lumpy in the hot sauce. Slice your mushrooms and measure everything else so you're not scrambling once you start cooking.
- Brown The Seasoned Beef:
- Get some oil hot in a big skillet over medium high until it shimmers. Throw in your ground beef with all the seasonings at the same time. Break the meat into tiny chunks while it cooks until it's fully browned, roughly 6 to 8 minutes. Don't stir too much - letting it brown properly creates better flavor.
- Cook The Mushrooms:
- Turn the heat down to medium and toss those sliced mushrooms in with your seasoned meat. Let them cook 8 to 10 minutes, stirring now and then until they release their water, then shrink and get brown. This step makes them taste way better and improves how they feel in your mouth.
- Prepare The Noodles:
- While your mushrooms are doing their thing, get some salted water boiling in another pot. Cook your egg noodles following the package until they're just tender, usually 5 to 7 minutes. Drain them but skip rinsing - that starchy outside helps the sauce stick better.
- Create The Sauce Base:
- Dust your beef and mushroom mix with flour and mix it in completely so you don't see any white spots. Pour in a third of your beef broth while scraping the pan bottom to get all those tasty browned bits. Add your Worcestershire sauce and mustard, then pour in the rest of the broth.
- Simmer To Thicken:
- Let the sauce come to a boil then lower the heat to keep it at a gentle bubble. Cook for 10 minutes without a lid, stirring every so often as it gets thicker. The flour slowly does its job, turning your liquid into a smooth gravy.
- Finish With Yogurt:
- Take the pan off the heat and let it cool down slightly for about a minute. Gently mix in your room temperature Greek yogurt until it's fully blended. Give it a taste and add more salt, pepper, or Worcestershire sauce if it needs it.
Save Pin
You Must Know
Smoked paprika is the real game-changer in this dish. I found out how amazing it was by accident when I ran out of regular paprika once. Everyone at the table immediately noticed something different and asked what made it taste so good. Now I always keep smoked paprika handy just for this stroganoff.
Make Ahead Options
This hamburger stroganoff actually tastes better the day after you make it once all the flavors have had time to mix together. If you want to prep it ahead, make everything except don't add the Greek yogurt. Let it cool all the way then put it in the fridge. When you're ready to eat, warm it gently on the stove until it's just hot but not bubbling, then stir in the room temperature yogurt. This keeps the sauce from separating and keeps that creamy texture you want.
Smart Substitutions
You can switch ground beef for ground turkey or chicken if you want something lighter - just watch your cooking time since poultry cooks a bit faster. For folks who can't do dairy, try unsweetened coconut cream or cashew cream instead of Greek yogurt. If someone hates mushrooms, you can use diced zucchini or bell peppers, though it won't taste quite the same. Anyone avoiding gluten can use cornstarch instead of flour to thicken things and serve it over gluten-free pasta or cauliflower rice.
Serving Suggestions
While egg noodles are the traditional choice, this stroganoff works great over other things too. Try it with buttery rice, steamed cauliflower rice, or even creamy mashed potatoes. To make it a complete dinner, add a simple side salad with dressing or some steamed green veggies like broccoli or green beans to balance out the rich sauce.
Troubleshooting Tips
Got sauce that's too runny? Just let it bubble a little longer to thicken up. If it gets too thick, splash in a bit more beef broth or water until it looks right.
Save Pin
Common Recipe Questions
- → Can I use sour cream instead of Greek yogurt?
Absolutely, sour cream works great instead of Greek yogurt. Just make sure you get the full-fat kind for the creamiest results.
- → What type of noodles work best?
The classic choice is egg noodles, but you can try whole wheat pasta or any other pasta you have on hand.
- → How can I prevent the sauce from curdling?
Let your yogurt or sour cream sit out to reach room temperature and mix it in after taking the pan off the heat.
- → Can I make this dish vegetarian?
You can easily make this meatless by using a meat substitute or just adding more mushrooms instead of the beef.
- → How should I store leftovers?
Keep any extra stroganoff in a sealed container in your fridge for up to 3 days. Don't put it in the freezer as the mushrooms will get soggy.