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This easy one-skillet ground beef stroganoff is creamy, flavorful, and perfect for busy weeknights. Made in under 30 minutes with simple ingredients!
You may also like my Chicken Stroganoff or Hamburger Rice Recipes.
When I was a kid, I loved Hamburger Helper Stroganoff, but once I got older and learned to cook, I stopped turning to boxed dinners and learned to make delcious food from scratch. I make this hamburger stroganoff (sometimes called ground beef stroganoff), when I’m looking for nostolgic, old-fashioned comfort food that’s simple and satisfying. It’s my new go-to for a quick, delicious, budget-friendly meal.
Delicious By Design
To make a quick, flavorful stroganoff, these powerhouse ingredients bring the flavor to an easy one-pot meal.
- Ground Beef (85/15) + Cremini Mushrooms: This combination provides a hearty, savory base with the beef’s richness and the mushrooms’ earthy depth.
- Yellow Onion + Fresh Garlic: Sauté these together to quickly create a sweet, aromatic foundation that brings out the flavors of the beef and mushrooms.
- Beef Stock + Soy Sauce: Using both adds a deep, umami flavor to the sauce, enhancing the beefiness without requiring a long cooking time.
- Sour Cream + Paprika: Together, these add a creamy, tangy taste with a bit of warmth from the paprika, creating that classic stroganoff flavor.
What You’ll Need
Ground Beef (85/15): Adds richness without excess grease. For a lighter option, substitute ground turkey or chicken but season more as needed.
Cremini Mushrooms: Offer a deep, savory flavor. Use white button mushrooms if preferred, or try portobello for even more depth.
Yellow Onion & Fresh Garlic: Yellow onions balance sweetness and sharpness; garlic adds a strong aroma. Substitute garlic and onion powder if needed.
Egg Noodles: Hold up well in creamy sauces. You can substitute with pasta, but extra stock may be required. Use gluten-free noodles if required.
Beef Stock: Adds a rich base flavor; vegetable or chicken stock works too, but beef stock is best.
Sour Cream: Full-fat sour cream is best, as it’s less likely to curdle, and low-fat versions liquefy when heated, which can thin out the sauce.
Flour, Mustard Powder, and paprika Help thicken and flavor the dish with a touch of heat and depth. You can substitute the mustard powder with Dijon mustard.
Soy Sauce: Boosts umami and enhances the beef flavor; you can substitute it with Worcestershire sauce.
Fresh Parsley & White Wine Vinegar: Parsley adds freshness and color, while vinegar brightens flavors. If needed, substitute apple cider vinegar or lemon juice.
Shortcuts To Speed Things Up
I created this one-skillet ground beef stroganoff to make a quick, flavorful version of the classic dish without extra steps or pans. To save time, I start by microwaving the mushrooms to remove excess liquid so the dish doesn’t get watery. Then, I add them to onions and garlic to blend the flavors.
Want to speed things up even more? Here are a few shortcuts that can help:
- Pre-sliced mushrooms: Save yourself some prep time by purchasing pre-sliced mushrooms from the store. They’re just as good as slicing them fresh.
- Garlic powder: If you don’t have fresh garlic or want to skip the mincing, substitute 1 teaspoon for the fresh garlic.
- Onion powder: In a pinch, you can use onion powder or frozen pre-chopped onions instead of fresh onions. Use 1 tablespoon of onion powder for this recipe.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Microwave the mushrooms: Place sliced mushrooms in a microwave-safe bowl and microwave for 3 to 4 minutes or until they release their liquid. Drain, season with salt and set aside.
Sauté onions and garlic: Heat olive oil and butter in a large skillet, then add onions and garlic. Cook until softened.
Brown the ground beef: Add ground beef to the skillet and cook until fully browned. Drain excess fat.
Incorporate mushrooms and spices: Add the cooked mushrooms and sprinkle in flour, mustard powder, and paprika. Stir well and cook for 1 to 2 minutes.
Add stock and noodles: Pour in beef stock, soy sauce, salt, and pepper. Bring to a boil, then add egg noodles.
Finish with sour cream and vinegar. Simmer for 8 to 10 minutes until noodles are al dente. Stir in sour cream, parsley, and white wine vinegar. Taste for seasoning and adjust with more salt, pepper, or vinegar as needed.
Make It Your Own
Feel free to adjust this recipe to your liking! If you prefer a spicier version, add a pinch of cayenne or red pepper flakes. For a richer dish, you can use heavy cream instead of sour cream. And if you’re a fan of more veggies, stir in some spinach or peas towards the end of the cooking time for an added nutritional boost.
Recipe Tips
- Don’t overcook the noodles: Be sure to check your egg noodles for doneness after about 8 minutes. You want them to be al dente, as they will continue to cook slightly in the residual heat.
- Deglaze the pan: After browning the beef, make sure to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enhance the dish.
- Use full-fat sour cream: Full-fat sour cream provides the creamiest texture, but if you prefer, you can use a light version.
Storage & Freezing Instructions ❄
Storage: Let the stroganoff cool completely before transferring it to an airtight container to store leftovers. It will keep in the fridge for up to 3 days.
To Freeze: portion the stroganoff into freezer-safe containers and freeze for up to 3 months. When reheating, add a splash of beef stock or water to maintain its creamy consistency.
Rate This Recipe
Recipe
Hamburger Stroganoff
Ingredients
- 2 tablespoons olive oil
- 16 oz sliced cremini mushrooms
- 2 tablespoons butter
- 1 medium yellow onion (chopped)
- 3 cloves fresh garlic (minced)
- 1.5 lbs ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 6 cups beef stock
- Salt and pepper (to taste)
- 1 tablespoon soy sauce
- 12 oz dry egg noodles
- ½ cup sour cream
- 2 tablespoons freshly chopped parsley
- 2 teaspoons white wine vinegar (for finishing)
Instructions
- Add the sliced cremini mushrooms to a microwave-safe bowl and microwave on high for 3 minutes. Drain any liquid and set aside.
- Heat the olive oil in a 12-inch skillet (with a lid) over medium heat. Add the butter and chopped yellow onion, sautéing until softened, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.
- Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and crumbled. Drain any excess fat.
- Once the beef is browned, add the microwaved mushrooms to the skillet and stir them in with the beef and onion mixture.
- Sprinkle the flour, mustard powder, and paprika over the beef mixture, stirring everything together. Cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually add the 5 cups of beef stock, soy sauce, a pinch of salt, and pepper to taste. Stir well and bring the mixture to a boil.
- Add the dry egg noodles to the skillet. Reduce the heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until the noodles are al dente. Add more stock if needed.
- Once the noodles are cooked, stir in the sour cream and freshly chopped parsley.
- Add 1 teaspoon of white wine vinegar to the skillet, stir, and taste for seasoning. Add more salt, pepper, or vinegar as needed to adjust the flavor to your liking.
- Serve warm and enjoy!
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