This hamburger stroganoff turns ground beef, brown gravy mix, and sour cream into a creamy skillet dinner that coats bowtie pasta in a savory sauce. It uses pantry staples and comes together in about 40 minutes.
The sauce gets its body from brown gravy mix and condensed cream of mushroom soup, then finishes with sour cream stirred in off the heat so it stays smooth. A short rest with the pasta lets the noodles soak up the flavor.
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Why This Hamburger Stroganoff Recipe Works
Gravy mix thickens quickly, so the sauce is ready in minutes instead of needing a long simmer. Cream of mushroom soup adds savory depth and a silky texture, and the sour cream brings a gentle tang. Cooking the pasta a minute or two short of done means it finishes in the sauce without turning soft.
Both the gravy mix and the soup are already salty, so this hamburger stroganoff skips added salt until you taste it at the end. That small change keeps the dish from becoming too salty.
Ingredients for Hamburger Stroganoff
- 2 pounds ground beef
- 1 small onion, diced
- 2 packets brown gravy mix
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 12 ounces bowtie pasta
Ground beef: Leaner beef gives a lighter sauce, while fattier beef adds richness. Pour off extra drippings but leave a little in the pan for flavor.
Brown gravy mix: It builds the base of the sauce and thickens it. Packets of beef gravy mix are a fine swap.
Cream of mushroom soup: It adds body and an earthy flavor. Cream of chicken soup also works if that is what you have.
Sour cream: It makes the sauce creamy and tangy. Let it warm up a little so it blends in smoothly.
Bowtie pasta: The folds hold sauce well. Egg noodles or rotini make good substitutes.
How to Make Hamburger Stroganoff
1. Boil the pasta water. Set a large pot of salted water on to boil while you start the beef. Having it ready means the pasta finishes at the right moment.
2. Brown the beef. Cook the beef and onion in a large skillet over high heat, breaking up the meat as it cooks. Season with pepper and pour off excess drippings, but do not drain the pan completely.
3. Make the gravy. Lower the heat to medium and stir the gravy mix, water, and Worcestershire sauce together in a bowl. Pour it into the skillet and cook for 3 to 4 minutes, until thickened.
4. Add the soup. Stir in the garlic powder and cream of mushroom soup. Bring the sauce to a simmer, then reduce the heat to low while the pasta cooks.
5. Cook the pasta. Boil the pasta for 1 to 2 minutes less than the package says, then drain it very well. Extra water would thin the sauce.
6. Stir in the sour cream. Mix the sour cream into the skillet until smooth, then turn off the heat. Adding it off the heat helps keep it from separating.
7. Combine and rest. Add the drained pasta and stir gently until every piece is coated. Cover the skillet and let it rest for 10 minutes so the noodles absorb the sauce.
8. Check the temperature and serve. Make sure the beef has reached 160 degrees F, stir once more, and taste before adding any salt.
How to Serve Hamburger Stroganoff
Serve hamburger stroganoff straight from the skillet with a simple green salad or steamed green beans. If you want other ground beef dinners for the week, try the easy ground beef lasagna or a bowl of potato and ground beef soup. The easy ground beef shepherds pie and baked three cheese mac and cheese make good make ahead options too.
How to Store and Reheat Hamburger Stroganoff
Let the stroganoff cool, then refrigerate it in an airtight container within two hours. Leftovers keep for 3 to 4 days. Reheat gently over low heat with a splash of water or milk, stirring often, until it is hot throughout. High heat can make the sour cream sauce separate.
Tips and Variations for Hamburger Stroganoff
Use a thermometer. Ground beef should reach 160 degrees F. The University of Wisconsin Extension lists safe temperatures in its leftovers food safety guide.
Caramelize the onion. Cooking the onion until deeply browned before adding the beef gives the sauce more flavor.
Taste before salting. The gravy mix and soup supply plenty of salt, so adjust only at the end.
Drain the pasta well. Leftover water thins the sauce and makes the finished dish watery.
Add heat. A pinch of cayenne pepper gives the sauce a gentle kick.
Do not skip the rest. Ten minutes covered lets the pasta absorb the sauce, so the dish is creamy rather than loose.
Stir gently. Folding instead of stirring hard keeps the bowtie pasta intact.
Frequently Asked Questions About Hamburger Stroganoff
Can I make hamburger stroganoff ahead of time?
Yes. Make it a day ahead, cool it quickly, and refrigerate it. Reheat over low heat with a little liquid so the sauce loosens.
What can I use instead of cream of mushroom soup in hamburger stroganoff?
Cream of chicken or cream of celery soup works in the same amount. Each gives a slightly different flavor, but the texture stays creamy.
Can I freeze hamburger stroganoff?
Sour cream sauces can turn grainy after freezing. If you want to freeze it, cool it completely, use a sealed container, and stir well when reheating.
Why is my sauce too thin?
Undrained pasta and too much leftover pan fat are the usual causes. Drain the noodles well and let the covered dish rest so it can thicken.
What pasta works best with this dish?
Bowtie pasta is the classic choice, and egg noodles are a good alternative. Cook either one a minute or two short of done so it finishes in the sauce.
Hamburger Stroganoff with Bowtie Pasta
Equipment
- Large skillet
- Large pot
- Instant-read thermometer
Ingredients
Main Ingredients
- 2 lb ground beef pour off excess drippings
- 1 small onion diced
- 2 packets brown gravy mix
- 2 cup water
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp black pepper no extra salt needed
- 1 can (10.5 oz) condensed cream of mushroom soup or cream of chicken soup
- 1 cup sour cream let it warm slightly
- 12 oz bowtie pasta cook 1 to 2 minutes less than the package
Instructions
Cooking
- Bring a large pot of salted water to a boil for the pasta.
- Brown the beef and onion in a large skillet over high heat with the pepper until no pink remains. Pour off excess drippings.
- Reduce the heat to medium. Mix the gravy mix, water, and Worcestershire, add to the skillet, and cook 3 to 4 minutes until thickened.
- Stir in the garlic powder and soup. Simmer, then reduce the heat to low.
- Cook the pasta 1 to 2 minutes less than the package time and drain very well.
- Stir the sour cream into the skillet and turn off the heat.
- Add the pasta, stir gently, cover, and rest 10 minutes.
- Check that the beef reached 160 degrees F, stir once more, and taste for salt before serving.
