Hamburger Stroganoff With Beef

This hamburger stroganoff is the kind of meal I rely on when I want something cozy and filling without fussing for hours. It brings all the comfort of a classic stroganoff but uses simple ingredients you probably already have, making weeknight dinners feel special.

I first made this after craving stroganoff but only had ground beef on hand. It surprised me how easily it came together and became a family favorite.

Ingredients

• Ground beef: provides rich flavor and a satisfying protein base. Use fresh, lean beef for the best texture and less grease.
• Onion: adds sweetness and depth once softened. Choose a firm, medium onion without soft spots.
• Garlic: brings a fragrant punch that uplifts the whole dish. Freshly minced garlic works better than pre-minced for more aroma.
• Mushrooms: add earthiness and extra moisture. Button or cremini mushrooms are great choices& fresh and firm mushrooms work best.
• Butter: gives the dish its creamy richness and helps cook the aromatics gently. Use unsalted so you can control the seasoning.
• All-purpose flour: thickens the sauce into that perfect stroganoff consistency. Make sure to stir it in properly to avoid lumps.
• Beef broth: forms the hearty base of the sauce. Opt for low sodium so you can adjust salt levels accurately.
• Tomato paste: adds subtle acidity and depth. Look for a smooth, rich paste in a tube or can for convenience.
• Sour cream: makes the sauce creamy and tangy. Full-fat sour cream gives the best silky texture.
• Salt and pepper: balance the flavor while paprika imparts warmth and a mild smokiness. Freshly ground pepper is ideal.
• Egg noodles: soak up the sauce perfectly. Choose wide, fresh noodles if available for authentic stroganoff feel.

Instructions

Brown The Ground Beef:

Heat a large skillet on medium-high until hot. Add ground beef and break into small bits with a spatula. Cook until fully browned with no pink left. This initial step builds the foundation of flavor and texture. Drain excess fat if there is a lot but keep some for richness.

Sauté Aromatics And Mushrooms:

Push the beef to one side of the pan. Add butter to the empty space and let it melt gently. Toss in chopped onions and garlic stirring frequently. Cook until onions become translucent and fragrant about 5 minutes. Add mushrooms next and continue cooking until they release moisture and turn golden. This unlocks the savory sweetness essential to the sauce.

Make The Sauce Base:

Sprinkle flour over the beef and vegetables. Stir well so everything is coated which will help the sauce thicken evenly. Gradually pour in beef broth and add tomato paste. Keep stirring constantly to avoid lumps. Allow the mixture to simmer for approximately 5 minutes until the sauce thickens to a velvety consistency.

Add Sour Cream And Season:

Turn heat to low. Whisk in sour cream slowly to prevent curdling until you have a smooth creamy sauce. Season carefully with salt, pepper, and paprika according to your taste. Take your time here because seasoning brings the dish to life.

Cook The Egg Noodles:

While the sauce simmers, boil egg noodles in salted water following package instructions. Drain when tender but still firm to the bite. Fold the noodles gently into the sauce skillet, tossing to coat every strand evenly.

Serve And Enjoy:

Heat everything through briefly after combining. Serve the stroganoff hot for maximum comfort. You can garnish with fresh parsley or a sprinkle of extra paprika if you like.

My favorite ingredient here is paprika because it adds that little smoky warmth that transforms simple ingredients into something memorable. This dish always reminds me of Sunday dinners at home when everyone gathered around the table after a busy week.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the sauce if it thickens too much. Avoid overheating sour cream based sauces or they may split.

Ingredient Swaps

Ground turkey or chicken can replace the beef for a lighter version but the flavor will be milder. Use Greek yogurt in place of sour cream if you want lower fat and a slight tang. If mushrooms are not your favorite skip them or add peas for some green color and sweetness.

Serving Ideas

Serve stroganoff over mashed potatoes or rice if you do not have egg noodles around. A crisp green salad or steamed vegetables like green beans or broccoli complement the rich sauce nicely. Crusty bread makes a great side for soaking up every last bit.

This stroganoff combines simplicity and comfort perfectly & is sure to become a go-to family favorite.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Ground beef with a moderate fat content (around 80/20) browns well and creates a juicy, flavorful base.

→ Can I use dried mushrooms instead of fresh?

Dried mushrooms can add depth but should be rehydrated first; fresh mushrooms provide a softer texture that blends well.

→ What substitutes exist for sour cream?

Greek yogurt or crème fraîche can be alternatives, adding tang and creaminess without drastically changing texture.

→ How do I thicken the sauce evenly?

Sprinkling flour into the hot pan and stirring continuously before adding broth helps avoid lumps and creates a smooth sauce.

→ What pasta pairs best with this sauce?

Egg noodles are ideal as they hold the creamy sauce well and provide a traditional balance of texture.