There’s nothing quite like a creamy bowl of beef stroganoff.
This beef stroganoff hamburger version is hearty and comforting, with tender noodles, savory ground beef, and a rich mushroom sauce.
It’s a quick weeknight dinner that feels cozy and satisfying.
Why You’ll Love This Recipe
It delivers all the classic flavors of stroganoff with simple ingredients.
Ground beef makes it affordable and quick to cook.
Creamy sour cream and mushrooms add richness and depth.
It comes together in under 30 minutes—perfect for busy nights.
What You’ll Need (Ingredient Highlights)
Lean ground beef keeps the dish hearty yet light.
Cremini mushrooms add an earthy flavor that balances the creaminess.
Sour cream makes the sauce velvety and indulgent.
Paprika brings subtle warmth and color.
Egg noodles soak up all the savory sauce beautifully.
Pro Tips Before You Start
Use full-fat sour cream for the richest, creamiest sauce.
Don’t overcook the noodles—they’ll continue to soften in the sauce.
Brown the beef well for deeper flavor before adding mushrooms.
Let the dish rest a minute after adding sour cream to prevent curdling.
How to Make Beef Stroganoff Hamburger
Step 1 – Cook the noodles
Boil egg noodles in salted water until al dente, then drain and set aside.
Step 2 – Sauté onions and garlic
Heat olive oil in a skillet.
Cook onions until translucent, then add garlic and cook briefly.
Step 3 – Brown the beef
Add ground beef and cook until browned, breaking it apart as it cooks.
Step 4 – Add mushrooms and seasonings
Stir in mushrooms, cooking until softened.
Add beef broth and paprika. Simmer to thicken.
Step 5 – Make it creamy
Remove from heat, stir in sour cream, and mix until smooth.
Step 6 – Combine with noodles
Toss in cooked noodles until well coated. Serve hot.
What to Serve Them With
Serve with a side salad for freshness.
Pair with crusty bread to soak up the sauce.
Add roasted vegetables for a balanced plate.
Variations / Substitutions
Use ground turkey or chicken for a lighter option.
Swap sour cream with Greek yogurt for tang.
Add peas or green beans for extra vegetables.
Try wide pappardelle or penne instead of egg noodles.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Avoid freezing once mixed with noodles, as the sauce may separate.
FAQs
Can I use a different type of mushroom?
Yes, button or portobello mushrooms work well.
Can I make this ahead of time?
Yes, prepare the sauce and add noodles right before serving.
Can I use Greek yogurt instead of sour cream?
Yes, but it will add a tangier flavor.
What’s the best pasta substitute for egg noodles?
Pappardelle, penne, or rotini are great alternatives.
How do I prevent the sour cream from curdling?
Add it off the heat and stir gently.
Can I make this recipe gluten-free?
Yes, use gluten-free noodles and check that your broth is gluten-free.
Can I add more vegetables?
Definitely, peas, carrots, or green beans are great additions.
Is there a way to thicken the sauce more?
Simmer longer or add a cornstarch slurry.
Can I double this recipe?
Yes, just double the ingredients and use a larger skillet.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge and reheat gently.
Final Thoughts
This beef stroganoff hamburger is creamy, savory, and comforting.
It’s a timeless dish you’ll want in your weekly rotation—perfect for both family dinners and meal prep.
