1-skillet hamburger stroganoff with mushroom is a healthier way to enjoy the simplicity of a boxed mix. This quick recipe is easy to modify to meet your family’s preferences.
It’s funny the way little things can cause a huge uproar. It is easy to live unaware that something you take for granted is controversial until you step right in the middle of the cross-fire. For instance, I had no idea mushrooms are incredibly polarizing until I began sharing recipes with friends and family.
I truly love mushrooms. Therefore, I make no apologies for featuring them prominently in this 1-skillet hamburger stroganoff. The mushrooms add heartiness to this easy recipe, with a very small amount of additional calories.
Nutritionally speaking mushrooms are a surprisingly powerful food. In particular, mushrooms are the only known food source of vitamin D, thus, this is an excellent recipe for those dark days of winter when opportunities to get vitamin D from the sun are few and far between. (Read more about the nutritional benefits of mushrooms)
If you aren’t wild about mushrooms, I understand. With or without the mushrooms this is a quick and easy dinner that can fit right into your healthy eating plan. I think you are going to love this easy 1-skillet hamburger stroganoff.
- Vegetarian: Omit the ground beef and use vegetarian soup base
- Dairy free: Omit the yogurt
- Zero Prep: Use pre-sliced mushrooms & swap the sliced onion for 1/4 cup dehydrated minced onion.
- 8 oz portabella or crimini mushrooms, sliced
- 1 cup onion, thinly sliced
- 2 tsp olive oil
- 1 lb 90% lean ground beef
- 1 tbsp whole wheat flour
- 2¾ cups hot water
- 1 tsp better than bouillon beef flavor, dissolved in the hot water to make broth
- ½ tsp dried Italian herbs
- Pinch of chili flakes
- 2 cups (3 oz) mini farfalle (bow tie) pasta
- ½ cup plain yogurt
- Optional: ½ cup fresh parsley, minced
- In a large (12 inch) skillet, heat oil over medium-high then sauté the mushrooms and onions with a pinch of salt until mushrooms are brown, set them aside on a plate
- Use the same pan to brown the hamburger, then set it aside with the mushrooms.
- Add the flour to the hot pan and toast it for 1-2 minutes until brown. Whisk in a small amount of the broth, stir quickly to eliminate any lumps then add the remaining water. To the broth add the herbs and chili flakes the return ground beef, mushrooms, and onions to the pan. Stir and simmer 1-2 minutes.
- Add pasta, reduce to low then cover and simmer for 15 minutes until pasta is tender.
- Remove from heat and stir in yogurt. Optional: Serve with fresh parsley on top.
Easily convert to a non-dairy dish by omitting the yogurt.
Make vegetarian by omitting the ground beef and using vegetable base instead of beef.
Originally published 4/2013, updated 3/2017