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.
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.
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.
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.
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.
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.
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. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
