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Large white serving dish filled with egg noodles and hamburger stroganoff garnished with fresh parsley.
4.93 from 13 votes

Hamburger Stroganoff Recipe (Ground Beef Stroganoff)

Creamy Hamburger Stroganoff Recipe made with juicy ground beef cooked in a homemade sour cream and mushroom sauce served over egg noodles. An instant family favorite, learn how to make the absolute best ground beef stroganoff in under 30 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
Calories: 350kcal


  • 1 tablespoon olive oil
  • 5 tablespoon butter - divided
  • 1 large yellow onion - diced
  • 1 pound ground beef - (I used lean ground beef)
  • 5 cloves garlic - minced
  • salt and pepper - to season
  • 16 ounces mushrooms - (white or crimini) sliced
  • 1 teaspoon paprika
  • ½ cup dry sherry - (or dry white wine or water or beef broth)
  • 3 tablespoon all-purpose flour
  • 2 cups broth (chicken or beef) - plus more if needed
  • 1 cup full-fat sour cream - at room temperature, plus more to taste
  • fresh chopped parsley or chives - to garnish
  • 12 oz egg noodles - cooked according to package directions


  • Add the olive oil and 1 tablespoon of butter to a large heavy-bottomed pan set over medium-high heat. Add the onions and cook, stirring frequently, until starting to soften ( approximately 2-3 minutes).
  • Add the ground beef to the onions and use a large wooden spoon or spatula to break the beef into smaller and smaller bits and pieces. Season with salt and pepper and continue to cook until ground beef is browned and cooked. Add the minced garlic to the beef and continue to cook for 1-2 minutes. Remove beef and onions from the pan and set aside. Drain excess fat from the pan.
  • Return pan to medium-high heat. Add 1 tablespoon of butter and add the sliced mushrooms in a single layer to the pan. Cook the mushrooms until nicely browned, approximately 4 minutes. Remove mushrooms to a clean plate and repeat until all mushrooms have been cooked.
  • Once all the mushrooms have been cooked, add them back to the pan and set over medium-high heat. Season with salt, pepper, and 1 teaspoon of paprika. Mix just to combine then immediately add 1/2 cup of dry sherry or white wine (or water) to deglaze the pan. Allow the liquid to reduce by half.
  • Add any remaining butter to the pan and sprinkle the mushrooms with 3 tablespoons all-purpose flour. Continue to cook, stirring continuously, 1 minute.
  • Still stirring continuously, slowly add the beef broth to the mushrooms. Once half the broth has been added, stir in the rest and mix well to combine. Add the beef back to the pan, mix well, and cook for 2-3 minutes, stirring occasionally.
  • Add the sour cream and bring just to a simmer. Reduce heat too low and continue to simmer for 4-5 minutes, stirring frequently. Do not boil.
  • Season with additional salt and pepper, to taste and season with fresh chopped parsley, if desired. Serve with egg noodles, pasta noodles, fresh bread, or mashed potatoes.


  • If you prefer your onions to be more caramelized, cook for an additional 3-5 minutes over medium-low heat. 
  • You may also use ground turkey if preferred.
  • Nutritional information does not include the egg noodles.


Calories: 350kcal | Carbohydrates: 10g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 469mg | Potassium: 669mg | Fiber: 1g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 3mg
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