One-Skillet Hamburger Stroganoff & Home is Where You Make It

Thanks to the U.S. Coast Guard, Sons A and B have had six different bedrooms across that many states. With every move, we stopping at all points of interest in between points A, B, C and so on.

The top priority, once we made it to our new home, was setting up the kitchen and the bedrooms. After the pots, pans, and brick-a-brack was unboxed and stowed on shelves, christening the kitchen with classic comfort food was a must. One of Son B’s favorite dishes is beef stroganoff.

Beef stroganoff is an iconic creamy pasta dish loaded with mushrooms, tender beef chunks, and savory spices. The classic recipe uses sliced beef tenderloin or flank steak, but this One-Skillet Hamburger Stroganoff relies on several tasty short-cuts.

• Hamburger: Ground beef cuts down on the overall cooking time.
• Egg Noodles: This thinner pasta is cooked directly in the sauce. One less pot to wash.
• Canned Mushrooms: Fresh is great, but have a limited lifespan in the chill chest (aka refrigerator). Whole mushroom can last up to 10 days, while sliced linger up to 4 days. Canned ‘shrooms give the same flavor and texture, and can be opened up at moment’s notice.

This recipe uses 1 tablespoon of tomato paste. But if you’re like me, a 6-ounce can of tomato paste gets opened up for a spoonful and then stuffed into chill chest oblivion. To reduce waste and save a few cents, try portioning leftover paste in 1 tablespoon amounts on a piece of plastic wrap. Space the paste about 2-inches apart down the center of the wrap. Roll the wrap up and twist in between the paste portions. Stash the tomato paste portions in the freezer for up to 6 months, and cut off amounts as you need them in the future.

Sour cream and cream cheese are used to thicken the beef stock based sauce. Talk about luxurious! Heavy cream can be added afterwards to make the sauce thicken if you feel it’s still too runny. The goal is silky and slightly thickened, but not gummy.

We hope this becomes one of your family’s favorites, no matter where you hang your hat! Enjoy!

One-Skillet Hamburger Stroganoff

Print Recipe

Comfort food doesn’t get any easier than this one-skillet hamburger stroganoff.  Use hamburger to quickly feed your hungry crowd.  Comforting egg noodles cook right in the creamy mushroom sauce making after dinner clean up a cinch!

• Author: Erin Thomas
• Yield: About 4–6 Servings 1x

Ingredients

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1 pound ground beef

1 T. extra virgin olive oil

3–4 oz. cans sliced mushrooms and pieces, drained

1/2 tsp. paprika

1 small onion (about 1/2 cup), diced

3 cloves garlic, minced

1 T. tomato paste*

1–15 oz. can beef stock (about 1–3/4 cup)

1 T. Worchestershire sauce

1 c. water

3 c. dried egg noodles

2 oz. cream cheese, at room temperature

1/2 c. sour cream

1–3 T. heavy cream (if needed)

2–4 T. fresh chives and parsley, chopped

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Instructions

Over medium-high temps, heat a large nonstick skillet and add the ground beef.  Season with salt and black pepper.  (Don’t eat raw hamburger.). Cook beef until it’s crumbly and no pink remains, about 5-7 minutes.  Transfer beef to a bowl, leaving any grease in the pan.  Turn heat down to medium and add olive oil to the pan.  

Add the mushrooms, paprika, and onion.  Cook until onion is lightly brown and softened, about 10 minutes. Stir in minced garlic and tomato paste.  Cook until paste evenly coats the vegetables and is lightly browned, about 2-3 minutes.  

Stir in beef stock, Worchestershire sauce and water.  Bring to a boil.  Stir in egg noodles until evenly mixed.  Cover skillet and cook noodles according to the package directions, about 9-11 minutes.  

When noodles are al dente, uncover the skillet.  Stir in hamburger, cream cheese and sour cream until well combined and sauce is creamy.  (If needed, add heavy cream to thicken the sauce.). Garnish with chopped chives and parsley.  

Notes

*Tomato paste is typically bought in 6 ounce cans.  For most recipes, only a tablespoon or two of tomato paste is used.  To save any extra tomato paste, try this: lay a sheet of plastic wrap on a flat surface.  Portion leftover tomato paste into tablespoon dollops spaced about 2-inches apart down the center of the plastic wrap.  Roll the plastic wrap lengthwise with the tomato paste in the center.  Twist the plastic wrap between the paste dollops.  Freeze.  When needed, cut off portions to use.