Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This 30 minute ground beef stroganoff is basically comfort food that knows how to keep its life together. It is creamy, savory, and just fancy enough to make you feel like a cook, not a food delivery app subscriber.
This recipe plays nice with busy weeknights, hungry roommates, and anyone who believes sauce makes everything better. Wanna level it up or keep it basic? You can do both. If you want a similar take with slightly different vibes check out this quick version I like to peek at sometimes.
Why This Recipe is Awesome
- It finishes fast. You get dinner on the table before your brain starts demanding snacks.
- It uses pantry-friendly stuff. No weird tofu molds or mysterious sauces required.
- It is idiot proof. Like seriously, even I did not mess it up the first time.
- It scales. Double it for a crowd or halve it for your solo binge watch night.
- It tastes way better than its cooking time suggests. Magic? Science? Mostly butter and confidence.
Ingredients You’ll Need
- 6 ounces Egg Noodles, because classic comfort rules
- 1 pound Ground Beef, any lean-ish variety
- 1/4 cup Butter, yes real butter please
- 1/4 cup Flour, for that lovely thickening power
- 1 cup Beef Broth, or a bouillon rescue if needed
- 1 1/4 cup Milk, whole milk if you care about richness
- 1/2 teaspoon Garlic Powder, lazy but effective
- 1/2 teaspoon Onion Powder, the silent partner
- 1 teaspoon Pepper, freshly ground if you feel fancy
- 1 teaspoon Salt, taste and adjust later
- 1/4 cup Sour Cream, tangy finish that brings it home
Step-by-Step Instructions
- Bring a pot of water to a boil and cook 6 ounces of egg noodles according to the package directions. Once cooked, drain and set them aside for later.
- While the noodles are cooking, heat a large skillet over medium heat. Add 1 pound of ground beef, breaking it up with a spoon, and cook until no pink remains and the beef is fully browned, about 6-8 minutes.
- Drain any excess fat, then transfer the beef to a plate and set aside.
- In the same skillet, melt 1/4 cup of butter over medium heat. Once melted, add 1/4 cup of flour and whisk continuously for about 2 minutes to cook the flour and create a smooth roux.
- Gradually pour 1 cup of beef broth into the roux while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Slowly whisk in 1 1/4 cup of milk, stirring continuously over medium heat until the sauce thickens again and becomes smooth and creamy, about 5-7 minutes.
- Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt, mixing well to evenly distribute the seasonings.
- Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet. Stir carefully until everything is well combined and heated through.
- Gently stir in 1/4 cup of sour cream until fully incorporated into the sauce, adding a rich, tangy flavor.
- Serve the ground beef stroganoff hot, pairing it with your favorite vegetable or a slice of garlic toast for a complete and delicious meal.
Common Mistakes to Avoid
- Overcooking the noodles. Mushy noodles are sad noodles. Cook al dente and toss them into the sauce quickly.
- Skipping the roux step. If you rush the butter and flour, you get lumps. Whisk like your dignity depends on it.
- Not draining fat. Too greasy? Nobody wants that. Drain the excess for a cleaner sauce.
- Adding sour cream to a boiling sauce. It can split. Turn the heat down and stir it in gently.
- Forgetting to taste. Salt and pepper are not optional. Taste and adjust as you go.
Alternatives & Substitutions
- No egg noodles? Use pasta shells, fusilli, or even rice for a twist. I like noodles best, but life happens.
- Dairy free? Swap milk for unsweetened almond milk and use a dairy free sour cream substitute. Texture will change but flavor survives.
- Ground turkey or chicken works in place of beef if you want lighter calories. You may need a tad more seasoning.
- Add mushrooms for a classic touch. Sauté them with the beef or in the pan after browning the meat.
- Want more umami? Stir in a splash of Worcestershire sauce or a teaspoon of Dijon mustard. IMO it lifts the whole dish.
- Out of beef broth? Use chicken broth plus a pinch of soy sauce for depth. Works in a pinch.
FAQ
Q What if I only have margarine instead of butter What happens
A Well technically yes you can use margarine but it sucks the soul out of the sauce a bit. Butter gives a richer, smoother mouthfeel. Use margarine if you must but try real butter next time.
Q Can I make this in advance and reheat later
A Sure. Cool it, store in the fridge for up to 3 days, then reheat gently on low while stirring. Add a splash of milk if it tightens up.
Q Can I freeze it
A You can but dairy may change texture. Freeze in portions and thaw slowly in the fridge before reheating. Expect a slightly grainier sauce.
Q Is sour cream mandatory
A It is not mandatory but it is highly recommended. It adds tang and creaminess that plain cream cannot fully mimic. Greek yogurt can work as a substitute but use gently.
Q Can I add veggies
A Absolutely. Peas, spinach, or mushrooms fold in nicely. Add quick cooking veggies at the end so they stay bright and not mushy.
Q How do I make it spicier
A Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce when you season. Taste as you go so you do not go nuclear.
Q My sauce is lumpy how do I fix it
A Whisk like a mad person and add warm milk gradually. If lumps persist, blend quickly with an immersion blender or run the sauce through a sieve.
Final Thoughts
You just made a dinner that feels like a hug in a bowl. This recipe hits comfort, speed, and simplicity all at once. Keep your heat under control and treat the roux with respect and this dish will love you back.
Cook it for a weeknight rescue, a date night that does not require a tux, or for the friends who appreciate serious comfort. You do not need to be a chef to make this taste great. A little butter, some patience, and a whisk go a long way.
Now go impress someone or yourself with your new culinary skills. You earned it. FYI you can totally double it and still be home in time for dessert.
Conclusion
If you want more inspiration or a slightly different take, check out The BEST Beef Stroganoff Recipe from Gimme Some Oven for a classic spin. For another quick skillet-focused version, here is a tasty option from Little Spice Jar.
Print
30 Minute Ground Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Medium Calorie
Description
A quick and creamy ground beef stroganoff that’s perfect for busy weeknights.
Ingredients
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- 1/4 cup Butter
- 1/4 cup Flour
- 1 cup Beef Broth
- 1 1/4 cup Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1/4 cup Sour Cream
Instructions
- Bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat, breaking it up until fully browned, about 6-8 minutes. Drain excess fat.
- In the same skillet, melt the butter. Add the flour and whisk to create a roux for about 2 minutes.
- Slowly add the beef broth, whisking to prevent lumps. Cook until sauce thickens, about 3-4 minutes.
- Gradually stir in the milk and cook until the sauce thickens again, about 5-7 minutes.
- Mix in garlic powder, onion powder, pepper, and salt.
- Reduce heat to low and combine the cooked noodles and browned beef. Stir until heated through.
- Gently mix in sour cream until fully incorporated.
- Serve hot with vegetables or garlic toast.
Notes
For a lighter version, substitute ground turkey or chicken. You can add quick-cooking veggies like peas or spinach.