Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze.
Comfort Food: Rich and creamy, this dish combines the comfort of stroganoff with the ease of ground beef and pasta.
Quick and Easy: Ready in about an hour, this recipe is perfect for busy nights.
Customizable: Adjust the ingredients to suit different tastes, dietary preferences, or what you have on hand.
Family-Friendly: Kids and adults alike will love the creamy sauce and savory flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
Kosher salt and freshly ground black pepper, to taste
1 (10 oz) package white mushrooms, halved or quartered
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, diced (1/4-inch pieces)
1 small onion, chopped
1 tablespoon tomato paste
1 (15 oz) can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley

Directions

Brown the Beef: Heat a large nonstick skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into pieces, about 5 minutes. Transfer the beef to a bowl, leaving the drippings in the pan. Reduce heat to medium.
Cook the Mushrooms: Add the mushrooms to the same skillet, season with salt, and cook until golden, about 8-10 minutes. Transfer them to the bowl with the beef.
Cook Vegetables: Add olive oil, paprika, garlic, carrot, and onion to the skillet. Cook until the carrot softens and the onion is lightly browned, about 10 minutes.
Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2-3 minutes. Add the beef broth, Worcestershire sauce, and 1½ cups of water. Bring to a simmer, then stir in the pasta. Cover and cook according to the pasta package directions until al dente.
Combine: Uncover and stir in the reserved beef and mushrooms. Cook until everything is heated through.
Finish the Sauce: Remove from heat and stir in the cream cheese, sour cream, chives, and parsley until the sauce is creamy. Season with salt and pepper to taste.
Serve: Garnish with extra parsley and chives and serve immediately.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Vegetarian: Replace the ground beef with lentils or plant-based crumbles and use vegetable broth.
Different Meat: Try ground turkey or chicken instead of beef for a lighter version.
Add More Veggies: Incorporate spinach, peas, or zucchini for extra nutrition and flavor.
Spicy: Add red pepper flakes or hot sauce for a spicy twist.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 1 month. To reheat, thaw overnight and warm in a skillet with a splash of broth or milk to restore the creamy texture.
Reheating: Reheat in a skillet over medium heat, adding a little broth or milk to keep the sauce creamy.

FAQs

Can I use a different type of pasta?

Yes, you can substitute the penne with any pasta shape you prefer, such as fusilli or rigatoni.

Can I make this ahead of time?

Yes, you can prepare the dish ahead of time and store it in the fridge. Simply reheat with a bit of added broth to maintain the sauce’s creaminess.

Can I substitute ground beef with ground turkey or chicken?

Absolutely! Ground turkey or chicken can be used as a leaner alternative to beef.

How do I make this dish spicier?

Add a pinch of red pepper flakes, or stir in a little hot sauce for a spicy kick.

Can I use frozen vegetables?

Yes, frozen peas or spinach can easily be added to the skillet without requiring much adjustment to cooking time.

Is there a dairy-free version of this recipe?

You can substitute dairy products with vegan alternatives, such as dairy-free cream cheese and sour cream.

What type of mushrooms work best for this dish?

White button mushrooms work well, but you can also use cremini mushrooms for a deeper flavor.

How can I make this recipe gluten-free?

Use gluten-free pasta instead of regular pasta to make the dish gluten-free.

Can I use a different type of broth?

Yes, vegetable broth or chicken broth can be used in place of beef broth.

Can I freeze this dish?

Yes, you can freeze it for up to 1 month. Reheat by adding a little extra broth to restore the creaminess.

Conclusion

Hamburger Stroganoff Skillet offers a comforting, flavorful meal that’s easy to prepare and even easier to clean up. With creamy textures, savory beef, and tender pasta, it brings all the heartwarming qualities of traditional stroganoff, but with a modern, quick, and accessible twist. Perfect for busy families or meal prepping, this dish is a great addition to your dinner rotation. Whether you’re making it for a weeknight dinner or a weekend gathering, Hamburger Stroganoff Skillet will soon become a favorite at your table.

Hamburger Stroganoff Skillet

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Hamburger Stroganoff Skillet is a modern, one-pan version of the classic beef stroganoff. Featuring savory ground beef, earthy mushrooms, creamy cream cheese, and sour cream, all cooked with pasta, this rich and hearty dish is perfect for busy weeknights. With minimal cleanup and maximum flavor, it’s a comforting, family-friendly dinner that’s sure to satisfy.

Author: Amy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Skillet Cooking
Cuisine: American

Instructions

Brown the Beef: Heat a large nonstick skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into pieces, about 5 minutes. Transfer the beef to a bowl, leaving the drippings in the pan. Reduce heat to medium.
Cook the Mushrooms: Add the mushrooms to the skillet, season with salt, and cook until golden, about 8-10 minutes. Transfer to the bowl with the beef.
Cook Vegetables: Add olive oil, paprika, garlic, carrot, and onion to the skillet. Cook until the carrot softens and the onion is lightly browned, about 10 minutes.
Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2-3 minutes. Add the beef broth, Worcestershire sauce, and 1½ cups of water. Bring to a simmer, then stir in the pasta. Cover and cook according to the pasta package directions until al dente.
Combine: Uncover and stir in the reserved beef and mushrooms. Cook until everything is heated through.
Finish the Sauce: Remove from heat and stir in the cream cheese, sour cream, chives, and parsley until the sauce is creamy. Season with salt and pepper to taste.
Serve: Garnish with extra parsley and chives and serve immediately.