Main Dishes
Hamburger Stroganoff
Description
This Hamburger Stroganoff is a family-friendly comfort food classic. Egg noodles twirl in a savory cream sauce, with meaty cremini mushrooms and seasoned ground beef. A satisfying dinner ready in just 30 minutes!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef 90% or 93% lean
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 ounces egg noodles whole wheat if possible
- 16 ounces cremini baby bella mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 15-ounce can beef broth divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- ⅔ cup full-fat Greek yogurt at room temperature* or sour cream about 5 1/2 ounces
- Chopped fresh parsley or thyme optional
Directions
- 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.
