The Best Hamburger Stroganoff Recipe | One Pot Dinner
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Delicious Ground Beef Stroganoff is a budget-friendly weeknight dinner that can be made in just 30 minutes.
This recipe features egg noodles, ground beef, and a creamy sauce seasoned with garlic, onion, and sour cream. It’s a comfort food classic the whole family will love!
Original Recipe August 2020 | Updated March 2024
Growing up, I always loved beef stroganoff, the kind that is cooked low and slow and makes the whole house smell delicious. This recipe is a great way to enjoy the flavors of stroganoff without having to wait for a long time.
In my mid-twenties, I ate a lot of Hamburger Helper stroganoff, but as I got older, processed foods didn’t appeal to me, so I came up with a homemade Hamburger Helper beef stroganoff. You’ll love this easy version, and you can feel good about serving.
If you like stroganoff like I do, try my Pork Stroganoff, Potato Stroganoff, and this Hamburger Green Bean Casserole.
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Why you’ll love this recipe
- Quick and easy: This recipe is made in under 30 minutes with simple pantry ingredients, perfect for busy weeknights.
- Homemade sauce: Homemade stroganoff allows you to control the amount of sodium and preservatives in your dish. You can use low-sodium broth and lean ground beef, making it a healthier choice than the can of cream of mushroom soup version.
- Homemade comfort food: There’s something incredibly satisfying about preparing a classic comfort food dish from scratch.
- Ground beef stroganoff with no mushrooms: If you aren’t a fan of mushrooms, you’ll love that there are none in the recipe. The recipe was created with picky eaters in mind!
Ingredients
- Ground Beef – Ground turkey is a good substitute.
- Egg Noodles – Any noodle will work, but egg noodles are traditional.
- Butter – Salted or unsalted
- Flour
- Beef Broth – Add a teaspoon of beef base for extra beefy flavor.
- Milk
- Sour Cream
- Spices – Salt, Black Pepper, Garlic Powder, and Onion Powder
- Optional: Garnish with fresh parsley.
Kitchen supplies to make hamburger stroganoff
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Buy Now → How to make easy stroganoff with ground beef
Step 1: Cook the egg noodles for 2 minutes less than the package directions. Do not rinse pasta.
Step 2: In a large skillet, brown one pound of ground beef until all the pink is removed, drain excess grease as needed, and set aside.
Step 3: In the same skillet, melt butter over medium heat. Whisk in flour and stir constantly for about 2 minutes. Don’t skip this step; just two minutes to ensure the flour taste disappears. For tips on making all kinds of different sauces, check out my blog post How to Make Bechamel Sauce.
Step 4: Add beef broth to the paste and whisk continuously to remove any lumps. Continue to stir until the sauce begins to thicken. Slowly whisk in milk and simmer over medium heat until the sauce thickens again.
Step 5: Add salt, pepper, onion, and garlic powder to the sauce.
Step 6: Reduce heat to low and add cooked ground beef and noodles.
Step 7: Remove from heat and stir in sour cream.
Step 8: Serve immediately.
Recipe tips
- Use lean ground beef: Because this recipe has a creamy sauce, I use lean ground beef and don’t usually have to drain any grease from the pan. If you use ground beef with a higher fat content, strain off the fat before adding more ingredients.
- Pasta: Any pasta will work with this recipe, but do not use more than 6 ounces, or there will not be enough liquid to coat the noodles. My preference is wide egg noodles.
- Sour Cream: This recipe calls for either full-fat or light sour cream. Greek yogurt can be substituted for the sour cream.
- Mushrooms: This recipe does not call for mushrooms, but they would be a delicious addition. You should add no more than 1/2 cup of fresh mushrooms. White button mushrooms or cremini mushrooms are great options. I don’t recommend canned mushrooms.
- DOUBLE THE RECIPE – My number one tip is to double the recipe. It rewarms well, and everyone asks for seconds!
Storage
Fridge: Once the ground beef stroganoff is at room temperature, store it in an airtight container for 3-4 days.
Reheat the next day in the microwave in 30-second increments until this easy dinner recipe is warmed through.
Recipe variations
- Worcestershire sauce – My mother-in-law always adds a bit to her stroganoff. Start with one teaspoon.
- Leftover Pork Tenderloin Stroganoff – Not sure what to do with leftover pork? Check out the perfect solution.
- Vegetarian Stroganoff – Skip the meat altogether and make a vegetarian version of stroganoff using mushrooms or a meat substitute like tofu. Portobello mushrooms or a mix of wild mushrooms add a rich, earthy flavor to the dish.
- Ground Turkey Stroganoff – For a lighter version of the classic dish, substitute ground turkey for beef. Turkey stroganoff is equally flavorful and pairs well with the creamy sauce and mushrooms.
- Chicken Stroganoff Recipe – Switch things up by using ground chicken instead of beef. Ground chicken stroganoff is lighter in flavor but still deliciously creamy and satisfying.
Can you freeze beef stroganoff?
This ground beef version of a traditional beef stroganoff is good in the freezer for up to three months. Store in an airtight container and slow thaw in the fridge before warming in the microwave. I often add a touch of milk to bring the stroganoff sauce back to life.
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What to serve with this easy ground beef stroganoff recipe
Here are some of my favorite recipes to serve with hamburger beef stroganoff:
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Ground Beef Stroganoff
Equipment
Ingredients
- 6 ounces Egg Noodles
- 1 pounds Ground Beef
- 1/4 cup Butter
- 1/4 cup Flour
- 1 cup Beef Broth
- 1 1/4 cup Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Pepper
- 3/4 teaspoon Salt
- 1/4 cup Sour Cream
Instructions
- Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set a side for later.6 ounces Egg Noodles
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.1 pounds Ground Beef
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.1/4 cup Butter, 1/4 cup Flour
- Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.1 cup Beef Broth
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.1 1/4 cup Milk
- Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Pepper, 3/4 teaspoon Salt
- Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.6 ounces Egg Noodles
- Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.1/4 cup Sour Cream
- Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.
Notes
Nutrition
can you use cornstarch if u don’t have flour?
I have not tried cornstarch, but it you try it, I would make a slurry before adding it to the butter. I’ll try it next time I make it. We make it often!
Easy, quick and very delicious!!!! Definitely will be making this again!!!
Thank you Sheila!
I made this with cornstarch and it was superb!!! My husband loved it with our fresh baked artisan sourdough boule. It was the bomb!!! It’s exactly what I was craving.❤️❤️❤️
You made my day with your comment! Thanks so much!
Quick and delicious dinner – doubled it for neighborhood July 4th party – loved it!!
Thank you so much for sharing! I’m delighted to hear the recipe was a hit at your neighborhood July 4th party. Doubling it was a great idea for a crowd. Happy cooking!
Can this be made ahead of time? Prepares the night before and refrigerated to bake and eat the next day?
I’m afraid it will dry out if you bake it. It does rewarm well on the stovetop with a little milk added to loosen up the sauce.
Hi, thanks for mentioning you can add mushrooms, but I do not see at which point/how to prepare them. Please let me know. I will wing it but not sure if I will do it right. My toddler actually likes mushrooms. Sorry if I missed it somewhere. Thanks!
Hi Sydney! After you remove the ground beef from the pan you can add sliced mushrooms. Let them soften in the pan, then move on to adding the butter and flour and follow the instructions from there. That’s impressive your little one likes mushrooms. They never stuck with my son. I hope you guys love the recipe!
I love this recipe! It’s easy and delicious! (for some reason the website will only let me give it a 4 star rating, but I definitely think it deserves 5!
Hi Jessenia! I’m so glad you enjoyed the recipe. It’s one of our favorites! You are the second person who has mentioned the star rating issue. I’m having my website developer take a look. Thanks so much for your sweet comments.
I’ve been brought up to know that Stroganoff’s have tomato paste in it, also mushrooms. I found this recipe needed that tomato paste to cut through the richness of the sour cream and white sauce.
I added peas and mushrooms to this dish to add more flavor and colour.
Hi Jane, I never thought about adding tomato paste. I don’t add mushrooms very often because some of us aren’t that crazy about them, but they are a quick and easy addition.
Making this for dinner tonight (again) my family loves it, my littles always ask for seconds! Simple, easy, and delicious!! Perfect for our crazy busy family! Thanks for sharing!!
I’m so glad your family loves the recipe! We are big fans around here too. It’s probably one of my son’s very favorites.
Making this today… do you think I could add fresh minced garlic to the sauce? So excited to make this! Thanks!
Yes, you can use minced garlic. You’ll want to add it after you have browned and drained the ground beef.