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This comforting hamburger stroganoff takes classic beef stroganoff and transforms it into an easy weeknight meal that delivers all the rich, savory flavor of the original in just 30 minutes. The combination of seasoned ground beef, earthy mushrooms, and creamy sauce creates a dish that feels indulgent but comes together with minimal effort.
I first made this hamburger stroganoff during a particularly hectic week when I needed something comforting but quick. It was such a hit that it immediately earned a permanent spot in our family dinner rotation. The way the creamy sauce clings to each noodle makes this dish irresistible.
Ingredients
- Ground beef: preferably 90% or 93% lean for flavor without excess grease
- Smoked paprika: adds depth and subtle smokiness that elevates the entire dish
- Dried thyme: brings earthy herbaceous notes that complement the beef perfectly
- Garlic powder and onion powder: provide aromatic foundation without chopping
- Cremini mushrooms: offer meaty texture and umami richness essential to stroganoff
- Greek yogurt: creates creaminess with less fat and more protein than traditional sour cream
- Egg noodles: the traditional choice for stroganoff choose whole wheat for extra nutrition
- Beef broth: forms the savory base of the sauce look for low-sodium varieties
- Worcestershire sauce: adds complexity and depth with its fermented umami quality
- Dijon mustard: optional but recommended for subtle tanginess that balances the richness
Step-by-Step Instructions
- Prepare The Ingredients:
- Take Greek yogurt out of refrigerator to reach room temperature which prevents curdling when added to the hot sauce. Slice mushrooms and measure remaining ingredients so everything is ready to go once cooking begins.
- Brown The Seasoned Beef:
- Heat oil in a large skillet over medium high heat until shimmering. Add ground beef along with all seasonings at once. Break apart meat into small pieces while cooking until completely browned and cooked through about 6 to 8 minutes. Proper browning develops rich flavor so resist stirring too frequently.
- Cook The Mushrooms:
- Reduce heat to medium and add sliced mushrooms to the seasoned beef. Cook for 8 to 10 minutes stirring occasionally until mushrooms release their moisture then shrink and brown. This process concentrates their flavor and improves the texture of the final dish.
- Prepare The Noodles:
- While mushrooms cook bring salted water to boil in separate pot. Cook egg noodles according to package directions until al dente typically 5 to 7 minutes. Drain but do not rinse to maintain starchy exterior that helps sauce adhere.
- Create The Sauce Base:
- Sprinkle flour over beef and mushroom mixture and stir to coat completely ensuring no white spots remain. Pour in one third of beef broth while scraping bottom of pan to release any flavorful browned bits. Add Worcestershire sauce and mustard then remaining broth.
- Simmer To Thicken:
- Bring sauce to boil then reduce heat to maintain gentle simmer. Cook for 10 minutes uncovered stirring occasionally as sauce thickens to desired consistency. The flour will gradually thicken the liquid creating a silky gravy.
- Finish With Yogurt:
- Remove pan from heat and allow to cool slightly for about 1 minute. Gently stir in room temperature Greek yogurt until fully incorporated. Taste and adjust seasonings if needed adding more salt pepper or Worcestershire sauce as desired.
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You Must Know
The smoked paprika is my secret weapon in this recipe. I discovered its transformative power accidentally when I ran out of regular paprika one night. My family immediately noticed the difference asking what made it taste so special. Now I keep smoked paprika stocked specifically for this stroganoff.
Make Ahead Options
This hamburger stroganoff actually tastes even better the next day after flavors have had time to meld. If planning to make ahead prepare the entire recipe except for adding the Greek yogurt. Cool completely then refrigerate. When ready to serve reheat gently on stovetop until just hot not boiling then stir in room temperature yogurt. This prevents the sauce from breaking and maintains the creamy texture.
Smart Substitutions
Ground beef can be swapped with ground turkey or chicken for a lighter version adjust cooking time slightly as poultry cooks faster. For dairy free version use unsweetened coconut cream or cashew cream instead of Greek yogurt. Mushroom haters can substitute diced zucchini or bell peppers though this changes the traditional flavor profile. Gluten free diners can use cornstarch instead of flour as thickener and serve over gluten free pasta or cauliflower rice.
Serving Suggestions
While traditionally served over egg noodles this stroganoff is equally delicious over other bases. Try it with buttered rice steamed cauliflower rice or even creamy mashed potatoes. For a complete meal add a simple side salad with vinaigrette or steamed green vegetable like broccoli or green beans to balance the richness of the sauce.
Troubleshooting Tips
If your sauce seems too thin simmer a few minutes longer to reduce and thicken. If sauce becomes too thick add small amounts of beef broth or water until desired consistency.
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Frequently Asked Questions
- → Can I use sour cream instead of Greek yogurt?
Yes, sour cream is an excellent substitute for Greek yogurt. Ensure it's full-fat for the best texture.
- → What type of noodles work best?
Egg noodles are traditional, but whole wheat or other pasta varieties can also be used.
- → How can I prevent the sauce from curdling?
Make sure your yogurt or sour cream is at room temperature and add it off the heat to avoid curdling.
- → Can I make this dish vegetarian?
Yes, swap ground beef with plant-based ground meat or extra mushrooms for a vegetarian option.
- → How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Avoid freezing, as the mushrooms may become mushy.