Skillet Hamburger Stroganoff
Creamy, comforting, and ready in just 35 minutes, this Skillet Hamburger Stroganoff is the ultimate one-pan dinner for busy weeknights. Featuring savory ground beef, tender mushrooms, and a rich sour cream-based sauce seasoned with paprika and Worcestershire, this recipe transforms humble ingredients into a hearty, flavorful dish. Served over buttery egg noodles and topped with fresh parsley, each bite is a perfect balance of creamy and umami goodness. With minimal prep and cleanup, this quick and easy stroganoff is a delicious twist on a classic family favorite—perfect for satisfying those weeknight comfort food cravings.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup sour cream
- 1 teaspoon paprika
- 8 ounces egg noodles
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set the beef aside on a plate.
In the same skillet, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and sliced mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms are tender and any liquid has evaporated.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring to prevent lumps. Add the Worcestershire sauce and paprika. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
Return the cooked ground beef to the skillet and stir to combine evenly with the sauce.
Reduce the heat to low and stir in the sour cream until the sauce is creamy and smooth. Adjust the seasoning with salt and black pepper to taste.
Meanwhile, cook the egg noodles in a pot of salted boiling water according to the package instructions. Drain and set aside.
Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 27.0 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
