Hamburger Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	128%	98%
fat	3%	6%
aromatics	1%	21%
salt	0%	0%
thickener	3%	2%
vegetables and beans	100%	33%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil
454 g	1 pound lean ground beef (90% or 93% lean)
5 g	2 teaspoons smoked paprika
2 g	1 teaspoon dried thyme
4 g	1 1/2 teaspoons garlic powder
2 g	1/2 teaspoon onion powder
2 g	1/2 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
170 g	6 ounces egg noodles (whole wheat if possible)
454 g	16 ounces cremini baby bella mushrooms (sliced)
15 g	2 tablespoons all-purpose flour
425 g	1 15-ounce can beef broth (divided)
16 g	1 tablespoon Worcestershire sauce
4 g	1 teaspoon Dijon mustard (optional)
156 g	2/3 cup full-fat Greek yogurt at room temperature* or sour cream (about 5 1/2 ounces)
	Chopped fresh parsley (or thyme optional)

Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I'm not a big ground beef fan except for the occasional burger; that being said, this was pretty good, and my husband absolutely LOVED it! I had a leftover poblano pepper so added that and also threw in a habanero for spice. Definitely a comforting, quick me” — a cook, 4★

“I had my doubts about the amount of mushrooms in this recipe when my pan was overflowing with mushrooms. I should never have doubted though. They cooked down beautifully and were the perfect amount. This recipe was delicious! #wellplatedcookingchallenge” — a cook, 5★