Hamburger Stroganoff
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Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
421 kcal
-
Course
Main Course, Dinner
Hamburger Stroganoff
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This easy hamburger stroganoff recipe is a family favorite ready in 30 minutes! It's loaded with ground beef, mushrooms and creamy sauce.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef 90% or 93% lean, lean
- 2 teaspoons smoked paprika
- 1 teaspoon thyme dried
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 6 ounces egg noodles whole wheat if possible
- 16 ounces cremini mushrooms sliced, baby bella variety
- 2 tablespoons all-purpose flour
- 1 beef broth divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- ⅔ cup Greek yogurt about 5 1/2 ounces, full-fat, at room temperature, or sour cream
- parsley or thyme optional, chopped, fresh
Instructions
- If your Greek yogurt is still in the refrigerator, remove it now. In a large, deep skillet heat the oil over medium high. Once the oil is hot, add the beef, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Cook, breaking apart the meat with a spoon or sturdy spatula, until it is fully browned and cooked through, about 6 to 8 minutes. If there’s excess grease pooling in the pan, drain it off (if you are using 93% lean you likely will not need to).
- Reduce the heat to medium and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms soften, brown and shrink, about 8 to 10 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook noodles to al dente according to package instructions, then drain and set aside.
- Sprinkle the flour over the top of the beef and mushrooms, then stir to coat. Pour in about one-third of the beef broth. Stir, scraping off any bits that are stuck to the bottom of the pan. Stir in the Worcestershire and mustard.
- Add the rest of the broth. Bring the liquid to a boil, then reduce the heat to a gentle bubble. Continue simmering, stirring from time to time, for 10 minutes.
- Remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Serve hot over the egg noodles with a sprinkle of parsley or thyme. Or, you can stir the pasta into the pan with the noodles and serve the stroganoff as a mix.
Notes
- TO STORE: Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.
Nutrition Information
Show Details
Serving
1serving (of 4)
Calories
421kcal
(21%)
Carbohydrates
42g
(14%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
108mg
(36%)
Potassium
1136mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
535IU
(11%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving (of 4) | |
| Calories | 421kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 108mg | 36% |
| Potassium | 1136mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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