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Homemade Hamburger Stroganoff photo

Hamburger Stroganoff

This Hamburger Stroganoff is a creamy, comforting dish the whole family will love!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Hamburger Stroganoff:
  • 1 tablespoon Extra-virgin olive oil
  • 1 pound Lean ground beef 90% or 93% lean
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Dried thyme
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Ground black pepper
  • 16 ounces Sliced cremini baby bella mushrooms
  • 2 tablespoons All-purpose flour
  • 1.5 cups Beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard optional
  • 1 cup Full-fat Greek yogurt or sour cream
  • to taste Chopped fresh parsley or thyme for garnish
For the Noodles:
  • 8 ounces Egg noodles whole wheat preferred

Equipment

  • Large Skillet
  • Wooden spoon
  • Pot for boiling noodles
  • Measuring Spoons
  • Cutting board and knife

Method
 

Directions:
  1. Step 1: Cook the Noodles - Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  2. Step 2: Brown the Ground Beef - In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 1 pound of lean ground beef and cook until browned, about 5-7 minutes. Use a wooden spoon to break up the meat as it cooks.
  3. Step 3: Add the Spices - Once the beef is browned, sprinkle in 2 teaspoons of smoked paprika, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Stir well to combine and let the spices cook for an additional minute until fragrant.
  4. Step 4: Sauté the Mushrooms - Add 16 ounces of sliced cremini baby bella mushrooms to the skillet. Sauté for about 5 minutes, or until the mushrooms are tender and have released their moisture.
  5. Step 5: Make the Sauce - Sprinkle 2 tablespoons of all-purpose flour over the beef and mushroom mixture, stirring to coat. Cook for about 1 minute to eliminate the raw flour taste. Gradually pour in 1 1/2 cups of beef broth, scraping up any browned bits from the bottom of the skillet. Add 1 tablespoon of Worcestershire sauce, and if desired, 1 teaspoon of Dijon mustard. Stir until the mixture is well combined and begins to thicken.
  6. Step 6: Add Creaminess - Once the sauce has thickened, reduce the heat to low. Stir in 1 cup of full-fat Greek yogurt or sour cream, mixing until smooth. Taste and adjust seasoning if necessary.
  7. Step 7: Combine with Noodles - Add the cooked egg noodles to the skillet, tossing to coat them in the creamy sauce. Allow everything to heat through for a couple of minutes.
  8. Step 8: Serve - Dish out the Hamburger Stroganoff onto plates. Garnish with chopped fresh parsley or thyme if desired, and serve immediately.

Notes

  • Feel free to swap in different types of mushrooms or even add a mix for extra flavor.
  • If you prefer a vegetarian version, you can substitute the ground beef with lentils or textured vegetable protein.
  • For a gluten-free option, use gluten-free noodles and flour.