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+ servings

Hamburger Stroganoff


  • 1 ¼ lbs ground chuck
  • 6 tablespoons butter, divided
  • ¼ cup finely chopped shallots
  • 1 pound mushrooms, thickly sliced (small button mushrooms work well here)
  • 2 cups beef broth
  • ¼ cup Cognac or red wine
  • 1 ½ cups full-fat Greek yogurt (the original calls for crème fraîche or heavy whipping cream)
  • 2 Tbsp Dijon mustard
  • 2 Tbsp fresh dill, chopped
  • 12 ounces wide egg noodles (to make this recipe gluten-free, choose any gluten-free noodle)
  • paprika


  • Brown the ground beef
  • In a large saute pan over medium-high heat, melt 1 tsp butter and swirl it around
  • Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  • Sprinkle the meat with a pinch of sea salt. (Don't stir the meat, as stirring will prevent browning)
  • Once the meat is well browned on one side (a couple of minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip it to the other side
  • Once that side is browned as well, use a slotted spoon to remove it from the pan and set aside
  • Continue browning the meat in batches, adding a tsp of butter to the pan with each batch, if needed, lightly salting the pan and the meat, until it all has been browned.
  • Remove meat from pan and drain excess fat

  • Stroganoff
  • Melt 2 Tbsp butter in the same skillet over medium-high heat.
  • Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes
  • Add mushrooms and sprinkle with freshly ground pepper and a pinch of sea salt
  • Sauté until the liquid has evaporated (~ 12 minutes)
  • Add beef broth, then Cognac
  • Simmer until liquid thickens and just coats mushrooms (~ 15 minutes)
  • Stir in crème fraîche and Dijon mustard
  • Add meat and chopped dill and simmer over low
  • Season to taste with sea salt and freshly ground black pepper

  • Make the noodles
  • Meanwhile, cook noodles in large pot of boiling salted water, according to the package directions. Drain.
  • Transfer to a bowl and add the remaining 4 tablespoons butter, tossing to coat

  • Serve
  • Divide noodles among plates
  • Top with beef and sauce
  • Sprinkle generously with paprika and fresh herbs