This Easy Hamburger Stroganoff is a cozy, 30-minute skillet dinner made with ground beef, tender egg noodles, and a creamy mushroom sauce. It’s simple, filling, and exactly the kind of weeknight meal you can throw together without a lot of planning. I’ve recently updated this recipe for even more flavor, giving the sauce a richer, more savory taste while still keeping everything quick and easy. I also have Chicken Stroganoff, you might want to check out!
Ingredients & Substitutions
- Egg Noodles: Medium egg noodles work best for holding the creamy sauce, but you can also use rotini, penne, or another short pasta if that’s what you have on hand. Homemade egg noodles also work great if you want an extra hearty, from-scratch version. When cooking the noodles, season the water with salt (and optionally a pinch of beef bouillon for extra flavor). Be sure to reserve about 1 cup of pasta water before draining (which you can also season with bouillon); it can be used to loosen the sauce and help it cling to the noodles.
- Ground beef: Lean ground beef works best, so the sauce isn’t overly greasy. You can also substitute ground turkey or ground chicken for a lighter option.
- Seasoning + flavor base: Hamburger seasoning, Worcestershire sauce, and beef bouillon build a rich, savory base. The bouillon adds extra depth, but you can skip it and slightly increase the seasoning if needed.
- Cream of mushroom soup: This creates the creamy base and keeps the recipe simple. Cream of chicken soup can be used instead for a slightly different flavor.
- Sour cream: Adds creaminess and a slight tang at the end. Greek yogurt can be substituted, but add it off heat to prevent curdling.
FAQs
Can I make Hamburger Stroganoff ahead of time?
Yes. You can make it ahead and store it in the refrigerator for up to 3 days. For best results, reheat gently on the stove and add a splash of milk or reserved pasta water to loosen the sauce.
Can I use a different type of pasta?
Yes. While egg noodles are classic, rotini, penne, or other short pasta shapes also work well. Homemade egg noodles are a great option if you want a more traditional, from-scratch version.
Why reserve pasta water?
The reserved pasta water helps loosen the sauce if it becomes too thick and helps it cling better to the noodles. It also adds a little extra starch for a silkier texture.
Can I substitute the sour cream?
Yes. Greek yogurt works as a substitute, but it should be added off heat to prevent curdling. The flavor will be slightly tangier but still creamy.
Can I freeze Hamburger Stroganoff?
You can freeze the beef and sauce mixture, but the texture of the sour cream may change slightly when thawed. For best results, freeze without the noodles and stir in fresh pasta when reheating.
Can I make this without cream of mushroom soup?
Yes. You can substitute with cream of chicken soup or make a quick homemade cream sauce, but the canned soup keeps this version simple and fast.
What to Serve with Hamburger Stroganoff
- Bread or rolls: Soft dinner rolls, easy no-yeast breadsticks, or crusty bread like a French baguette are perfect for soaking up the creamy sauce.
- Simple vegetable side: Steamed green beans, roasted asparagus, or peas balance out the richness of the dish.
- Fresh salad: A simple side salad with a simple vinaigrette adds freshness to the meal.
- Extra comfort sides: Mashed potatoes or roasted potatoes if you want an extra hearty dinner.
How to Store & Reheat Hamburger Stroganoff
Refrigerator: Store leftover stroganoff in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, store the noodles and sauce together or separately if you prefer the noodles to hold their texture a bit longer.
Freezer: You can freeze the beef and sauce mixture (without the noodles) for up to 2 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The sour cream may separate slightly, but stirring well will help bring it back together.
Reheating: Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring often. Add a splash of milk, broth, or reserved pasta water to loosen the sauce as needed and bring back its creamy consistency.
More Ground Beef Recipes
Easy Hamburger Stroganoff
Ingredients
- 12 ounces medium egg noodles
- 1 pound ground beef
- 1 tablespoon hamburger seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef bouillon powder, or 1 cube
- 1 can (10.75 ounces) cream of mushroom soup
- ½ cup (115 g) sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the egg noodles according to package directions until al dente, stirring occasionally. Reserve 1 cup of pasta water, then drain the noodles and set aside.
- While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until browned and no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
- Stir in the hamburger seasoning, Worcestershire sauce, and beef bouillon. Cook for 30 to 60 seconds, stirring constantly, until the bouillon is fully dissolved.
- Add the cream of mushroom soup and stir until fully combined and heated through, about 2 minutes.
- Reduce heat to low. Stir in the sour cream until smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water* until it reaches your desired consistency. Heat gently for 2 to 3 more minutes; do not boil.
- Taste and season with salt and pepper as needed.
- Serve one of two ways:Spoon the stroganoff sauce over the cooked egg noodles, orAdd the drained noodles directly to the skillet and toss until well coated (add a splash of pasta water* if needed to loosen the sauce).
- Top with chopped parsley and serve.
Video
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Sounds easy and delicious but I would add some dill with the sour cream. Can the meat sauce be frozen?
Can you substitute sour cream? And if so what would you use?
This is the first recipe I learned (dinner recipe) to feed my family when my mom was working late. I love it. Super easy however over time I have tweaked it depending on my mood or what is on hand. If I am in the mood for crunch, I add celery. I usually (almost always) add onions and mushrooms as part of the base recipe. On the days where I really want it to be different, I add in bacon crumbled up.
It’s a great recipe! So many things you can do with it! Enjoy!
fresh mushrooms and choped onion
Not bad, but I added chopped fresh mushrooms to mine.