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This creamy hamburger stroganoff recipe is an easy ground beef dinner that’s ready in 20 minutes! I make it with savory hamburger meat, sautéed onions, mushrooms, and a can of cream of mushroom soup in one skillet.
Craving more comfort food now that it’s chilly outside? Try my chicken stroganoff made in the crockpot and this family-favorite homemade hamburger helper recipe!
Family-friendly. Budget-friendly. Freezer-friendly. This hamburger stroganoff recipe is the friendliest meal around! My family loves this version of beef stroganoff made with hamburger meat instead of traditional steak chunks. It has a rich, creamy sauce made with onions, mushrooms, sour cream, and a can of creamy soup.
Reasons to Make This Hamburger Stroganoff Recipe Tonight
- Juicy hamburger meat. The cooking time is quicker, and it’s a great way to use up the ground beef leftover in our fridge and freezer.
- Semi-homemade sauce. Make the sauce by jazzing up a can of cream of mushroom soup with sautéed mushrooms, sour cream, and beef stock.
- One pan. Everything cooks in a single skillet, so cleaning up afterward is a breeze.
Ingredients You’ll Need
These are some notes on the ingredients to get you started on your stroganoff. Scroll down to the recipe card for the complete, printable recipe with amounts and step-by-step instructions.
- Ground Beef – Choose ground beef or hamburger meat that has some marbling. Lean ground beef will make the stroganoff dry.
- Onion and Garlic – You’ll need a small onion or shallot, and freshly minced garlic. If fresh garlic isn’t available, substitute ¼-½ teaspoon of garlic powder per clove.
- Mushrooms – White or brown sliced mushrooms, use whichever you prefer.
- Flour – To thicken the cream sauce. If needed, you can substitute the flour with a slurry made from about half the amount of cornstarch whisked with a little beef stock.
- Beef Stock – I recommend low-sodium broth or stock so it’s easier to adjust the seasoning to taste. In a pinch, chicken stock will also work in this recipe.
- Cream of Mushroom Soup – You can use old-fashioned canned cream of mushroom soup or homemade.
- Worcestershire Sauce – If needed, swap it with soy sauce or tamari.
- Sour Cream – Greek yogurt is a good substitute. You could also use heavy cream or cream cheese for an even richer cream sauce.
- Pasta – I use tagliatelle. Egg noodles are the traditional choice for stroganoff, but any pasta will do.
Can I Use Steak Instead?
Sure! To make a more traditional beef stroganoff, simply swap the ground hamburger meat with cubed or sliced steak instead. Good choices are quick-cooking flank steak, sirloin, or skirt steak.
Quick Tips
- Add the sour cream last. Make sure the stroganoff is off the heat before you stir in the sour cream at the end of cooking. If it simmers and overheats, it may curdle.
- Avoid lean meat. While I love lean ground beef in everything from Bolognese sauce to meatloaf, it should sit this one out. You want the ground beef in this recipe to have enough fat marbling to keep it juicy. Ground hamburger patty works well.
- Use up leftover burgers. I love making this hamburger stroganoff whenever I have leftover hamburger patties in the fridge or freezer. If they’re already cooked, I’ll crumble them up and heat the meat through after cooking the mushrooms and onions.
What to Serve With Hamburger Stroganoff
Serve your hamburger stroganoff over pasta or wide egg noodles for a classic combo. I love how the sauce clings to tagliatelle! Stroganoff also tastes great on a bed of fluffy mashed potatoes or rice, and I like to have some dinner rolls on hand to soak up any leftovers.
Try steamed broccoli, roasted vegetables, or kid-friendly zucchini fritters on the side for a cozy weeknight comfort food dinner.
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Hamburger Stroganoff Recipe
Ingredients
- 8 ounces tagliatelle , or egg noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ pound brown mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- ¾ cup cream of mushroom soup
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, to garnish
Instructions
- Cook the pasta. You’ll want to cook the pasta in salted boiling water according to the package instructions, then drain.
- Cook the beef. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the beef and cook it until browned, breaking down the lumps, but do not break them entirely.
- Add the veggies. Add the onion and minced garlic and cook, stirring frequently, for 3-4 minutes. Mix in the mushrooms and cook, stirring frequently, for 5 minutes.
- Add flour and stock. Add butter and allow it to melt. Sprinkle the flour over the meat and mushrooms. Cook for 1 minute. Then, gradually, whisk in the beef stock. Stir well.
- Make the sauce. Stir in the cream of mushroom soup and Worcestershire sauce. Simmer for 5-8 minutes, then season to taste with salt and pepper. Remove from the heat and stir in the sour cream until well incorporated.
- Assemble. Toss the hamburger stroganoff with the cooked pasta and serve. Garnish with chopped parsley if desired.
Notes
- Use beef with some marbling on it. Do not choose lean beef as the stroganoff will be too dry and chewy. If you want, you can use a ground burger patty, too.
- Add the sour cream as the last step of cooking. Do not simmer it with the rest of the ingredients, as it may curdle.
- Serve the stroganoff over pasta, any kind, or even mashed potatoes.
- You can use brown or white mushrooms for this recipe.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Classic Hamburger Stroganoff
I’ll usually boil the noodles in a pot of salted water while I prepare the stroganoff in one skillet. This way, everything is ready to toss together afterward.
- Cook the beef. Start by browning the ground beef in a skillet with a little olive oil. Cook over medium-high heat while breaking up the meat. I like to leave some smaller clumps intact for more texture.
- Add the veggies. Stir in the onions and garlic, and cook for 3-4 minutes. Then, add the mushrooms, and let those cook for another 5 minutes. Give the mixture the occasional stir.
- Make a roux. Next, add butter to the pan and let it melt. Then, sprinkle the flour into the meat and mushrooms. Stir and cook that off for a minute. Gradually whisk in the beef stock a little at a time.
- Make the sauce. Stir in the cream of mushroom soup and Worcestershire sauce. Simmer the creamy sauce for 5-8 minutes. Right at the end, season the stroganoff to taste. Lastly, take the pan off the heat and add the sour cream.
- Add the noodles. While the sauce cooks, boil the pasta. Fold the noodles into the sauce, and you’re ready to serve! Garnish your plates with a sprinkle of freshly chopped parsley if you’d like.
Storing and Reheating Leftovers
- Refrigerate leftovers. Store the hamburger stroganoff airtight in the fridge for 3-4 days.
- Reheat. Warm up leftovers gently in a saucepan on the stove, or you can use the microwave. Take care not to let the cream sauce boil when reheating, or it might split.
- Freeze. Whenever possible, freeze your hamburger stroganoff without the noodles. Store it in a freezer-safe container and freeze it for up to 2 months. Thaw the leftovers in the fridge, then add the pasta in on the reheat.
