The Best Hamburger Stroganoff Recipe

If there’s one dish that instantly brings a feeling of warmth and nostalgia, it’s Hamburger Stroganoff. There’s something about that creamy, savory sauce paired with tender egg noodles that just hits all the right notes. This recipe is a simplified twist on the classic beef stroganoff, and honestly, it’s become one of my weeknight go-tos. It’s quick, it’s hearty, and it’s the kind of meal that feels like a hug on a plate. Plus, it’s made with ingredients you probably already have in your pantry. Win-win!

this RECIPE

A little backstory (and a family favorite)

I first made this hamburger stroganoff recipe when I was looking for a budget-friendly meal that would still feel rich and filling. Growing up, my mom always made the more traditional version with strips of beef, but one day, all I had on hand was ground beef. So, I decided to improvise—and let me tell you, it was a game-changer. My kids loved it so much, they requested it the next week. That’s when I knew it would become a family staple. Now, every time I make it, I think back to that “aha” moment and how sometimes the best meals come from just making do with what you’ve got.

A bite of history: Stroganoff’s origins

Beef Stroganoff is a Russian dish that dates back to the mid-19th century. Named after Count Pavel Stroganoff, a member of a prominent Russian family, it’s traditionally made with sautéed beef, onions, and a rich sour cream sauce. Over the years, Stroganoff has evolved, with variations popping up across different cultures. In the U.S., ground beef versions became popular in the 20th century, particularly because they’re more affordable and quicker to prepare. This Hamburger Stroganoff is one of those modern adaptations—easy, inexpensive, and just as delicious as the original.

Let’s talk ingredients: pantry staples with a twist

Here’s what you’ll need for this comforting dish:

• Ground beef: This is the heart of the dish. I usually go for an 80/20 blend (80% lean, 20% fat) to keep it juicy. If you want a lighter option, you can swap in ground turkey or chicken.
• Egg noodles: They soak up the sauce perfectly. You could substitute them with other pasta like rotini or even rice if you’re out of noodles.
• Butter and flour: These create the roux, or base for the creamy sauce. If you’re gluten-free, cornstarch can work as a substitute for the flour—just use half the amount.
• Beef broth: Adds depth and flavor. If you don’t have beef broth, chicken broth or vegetable broth work in a pinch.
• Milk: For a rich, creamy sauce. You can use any kind of milk, though whole milk will give you the creamiest result.
• Sour cream: This adds that signature tang. Greek yogurt can be a decent substitute if you’re out of sour cream.
• Seasonings: Garlic powder, onion powder, salt, and pepper keep it simple but flavorful. Feel free to adjust the amounts to your taste.

Kitchen gear: what you need to make it easy

This recipe doesn’t require any fancy equipment, but there are a few kitchen tools that’ll make the process smoother:

• Large skillet: A good, heavy skillet ensures even cooking. Non-stick or stainless steel both work fine here.
• Whisk: You’ll need this to keep the sauce smooth while adding the broth and milk. If you’ve ever dealt with a lumpy sauce, you know a whisk is your best friend!
• Large pot: This is for boiling the egg noodles. Make sure it’s big enough to cook the noodles without them sticking together.
• Tongs or a slotted spoon: These are super helpful for mixing everything together in the skillet once you combine the noodles, beef, and sauce.

If you don’t have all these tools on hand, don’t sweat it—improvising is half the fun. A fork or spoon can do the whisking in a pinch, and you can use a regular spoon for mixing everything up at the end.

Step-by-step: My foolproof method for hamburger stroganoff

Here’s how to whip up this delicious, creamy dish in no time:

1. Cook the noodles: Start by bringing a large pot of water to a boil. Add a pinch of salt and toss in the egg noodles. Let them cook according to the package instructions—usually about 8-10 minutes. Once they’re done, drain them and set them aside. (Tip: Drizzle a bit of olive oil over the noodles to keep them from sticking while you finish the sauce.)
2. Brown the beef: While the noodles are cooking, heat your skillet over medium heat and add the ground beef. Break it up with a wooden spoon as it cooks. You want to get it nice and browned, with no pink left, which should take around 6-8 minutes. Drain off any excess fat (trust me, the sauce will have enough richness on its own). Set the beef aside on a plate while you make the sauce.
3. Make the roux: In the same skillet, melt the butter over medium heat. Once it’s fully melted, add the flour and whisk constantly for about 2 minutes. This step is important—it helps cook out the raw flour taste and sets the base for a thick, creamy sauce.
4. Thicken the sauce: Slowly pour the beef broth into the roux, whisking constantly to avoid lumps. After 3-4 minutes, the mixture should start to thicken. Next, gradually add the milk, continuing to whisk as the sauce becomes smooth and creamy. This should take another 5-7 minutes.
5. Season it up: Stir in the garlic powder, onion powder, salt, and pepper. Give it a taste and adjust the seasoning as needed (everyone’s taste buds are a little different, after all).
6. Combine and finish: Reduce the heat to low, then add the cooked noodles and browned ground beef back into the skillet. Stir everything together until it’s well combined and heated through. Finally, stir in the sour cream, which gives the dish that extra level of creaminess and a slight tang. You’ll know it’s ready when everything is hot and evenly coated in that luscious sauce.

Easy variations to try out

• Gluten-free option: Swap out the egg noodles for gluten-free pasta, and use cornstarch instead of flour to thicken the sauce. You’ll still get all that creamy goodness without the gluten!
• Vegetarian version: Replace the ground beef with plant-based meat crumbles or sautéed mushrooms. Mushrooms, in particular, work well because they have that savory, umami flavor similar to beef.
• Lighten it up: For a lower-fat version, you can use ground turkey or chicken instead of beef. You can also substitute Greek yogurt for the sour cream for a tangy but lighter sauce.
• Seasonal veggies: Add a handful of sautéed spinach or roasted bell peppers for extra nutrition and color. I’ve even tossed in some peas or green beans for a little crunch.

Serving ideas to elevate your meal

When I serve this Hamburger Stroganoff, I like to keep it simple but satisfying. A light green salad on the side with a tangy vinaigrette helps balance out the richness of the dish. Garlic toast or crusty bread works great for mopping up any extra sauce (because let’s be real, you won’t want to leave any behind). For a bit of color, roasted carrots or steamed broccoli make wonderful side dishes, too.

drink pairings

Now, let’s talk beverages. For a comforting dish like this, I like to serve something that’s refreshing but not overpowering. Here are a few of my favorite pairings:

• Iced tea with lemon: The subtle bitterness of the tea and the citrus from the lemon cut through the richness of the stroganoff perfectly.
• Sparkling water with a splash of lime: If you’re looking for something light and bubbly, this is a great option.
• Apple cider: The sweetness of the cider pairs beautifully with the savory, creamy flavors in the stroganoff, especially in cooler weather.

Storing and reheating leftovers

If you have leftovers (which is a big “if” at my house!), Hamburger Stroganoff stores really well. Just pop it into an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, do so gently over low heat in a skillet, stirring occasionally to avoid any sauce separation. You can add a splash of milk or broth if the sauce looks too thick. It also reheats well in the microwave—just cover the dish to prevent it from drying out.

Scaling the recipe for more or fewer servings

This recipe easily doubles if you’re feeding a crowd—just make sure your skillet is big enough to handle the extra ingredients. If you’re cooking for just one or two, halving the recipe works perfectly, too. Just be mindful that you might need to adjust the amount of seasoning slightly, especially with salt and pepper.

FAQs

1. Can I freeze this dish?
Yes! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

2. What’s the best way to avoid lumpy sauce?
The key is to whisk constantly while adding the liquids—this helps the flour blend smoothly with the broth and milk.

3. Can I use a different type of noodle?
Absolutely! Any pasta with a bit of texture will work—fusilli, penne, or even wide egg noodles are great.

4. How can I add more veggies?
Feel free to toss in cooked veggies like mushrooms, peas, or spinach. They blend right into the sauce and add some color.

5. What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream. It’s tangy and creamy, just like sour cream, but slightly lighter.

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