I came up with this Simple Hamburger Stroganoff that is mushroom-free to please both me and my kids. I love mushrooms, they don't. I like quick meals and they are always hungry. The added bonus with this recipe is that it brings back some of my favorite childhood memories staying with my grandmother, who always had a box or two of Hamburger Helper in her cabinet. This homemade stroganoff recipe is just as easy as using a box mix.
No Mushroom Stroganoff
This ground beef stroganoff recipe is mushroom-free from the start, no need to pick anything out or leave it out. If you're searching for a hamburger stroganoff recipe without mushrooms, this is it. The creamy sauce gets its flavor from the beef broth, Montreal seasoning, and sour cream instead, so you're not losing anything by skipping them.
Homemade Hamburger Stroganoff Ingredients
- Ground Beef - I always reach for 85/15 here. It's got enough fat to keep things flavorful, but not so much that you're left draining a puddle of grease.
- Onion - Just finely diced, and whatever you've got, white or yellow, it doesn't make much difference in this one.
- McCormick's Montreal Steak Seasoning - This is my little shortcut. Instead of pulling out five different spices, this one blend does the job, which is exactly the kind of simple I'm going for on a busy weeknight.
- Worcestershire Sauce - I don't always add it, but a splash gives the sauce a little more depth if you want it.
- Beef Broth - I like low-sodium so I'm the one deciding how salty it gets, not the can. Regular broth works fine too if that's what's in your pantry.
- Egg Noodles - Wide egg noodles are my go-to. The others work too, just keep an eye on the package directions since the cook time shifts a bit.
- Sour Cream - One tip I've learned the hard way: skip the light sour cream. It just doesn't give you the same rich, creamy sauce.
- Parsley - Fresh or dried, either is fine, it's really just there to brighten up the dish right before serving.
How to Make Hamburger Stroganoff with Egg Noodles
Heat a large skillet over medium to medium high heat. Brown the ground beef along with the onion and seasoning.
Crumble the meat as it cooks. When it has browned, add the broth and water to the mixture and bring it to a boil.
Add the noodles and cover the pan with a lid. You can check back a few times and give everything a good stir.
Cook the noodles according to the package directions. When they are done, turn off the heat.
Add the sour cream and stir until everything is combined.
Top with the parsley, or stir a bit of it throughout the stroganoff.
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Mom Tip
I've made this with wide egg noodles, extra-wide, and No Yolks noodles over the years, and they all turn out great. Just keep an eye on the package directions since the cook time shifts a little depending on which one you grab.
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Storing Leftover Hamburger Stroganoff
Store leftover hamburger stroganoff in an airtight container in the fridge for 3 to 4 days. To reheat, microwave individual portions until heated through, stirring halfway. The sauce may thicken as it sits, a splash of beef broth or water when reheating will loosen it back up.
Simple Hamburger Stroganoff FAQs
You can, but I don't really recommend it. Once it thaws, the sour cream tends to separate and the sauce doesn't look quite as appetizing even though it still tastes fine, just not as pretty.
Plain Greek yogurt is my go-to swap. In a pinch, a can of cream of mushroom or cream of chicken soup works too, if that's what you've got in the pantry.
Not at all. I like stirring everything together so the noodles really soak up all that flavor from the sauce, but you're welcome to serve the sauce over the noodles or even mashed potatoes instead. Just keep them in separate containers if you're storing leftovers that way.
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Complete Recipe
Simple Hamburger Stroganoff
Ingredients
- 1 lb. Hamburger 85/15
- ½ large Onion chopped
- 1 tablespoon McCormick's Montreal Steak use more or less to adjust to your taste
- 14.5 ounces Beef Broth one can
- 1 ¼ cups Water
- 8 ounces Egg Noodles
- 1 cup Sour Cream
- 1 tablespoon Worcestershire Sauce optional
- 1 tablespoon Parsley chopped
Instructions
- Over medium to medium-high heat, warm up a large skillet.
- Add the ground beef, diced onion, and the seasoning. Crumble the beef as it cooks.
- Once the beef has browned, add the beef broth, water, and Worcestershire Sauce if using. Bring to a boil.
- Add the egg noodles to the boiling liquid and give a good stir. Cover and cook the noodles according to the package directions.
- When the noodles are ready, turn off the heat. Add the sour cream and stir until completely combined. Either top with or mix in some parsley if desired.
virginia says
tried it tonight added mushrooms and some smoked paprika. had a picture but didn't see how to post that.