Short, Catchy Intro
So you want comfort food fast and not fussy about pretending it took all day to make, huh Same. This 30 minute ground beef stroganoff gets you creamy, savory, and totally spoonable goodness without a lot of drama. If you are the type who likes to eat dinner 30 minutes after deciding you are hungry this is your new best friend.
Want a visual guide or recipe card to save for later Try this quick version right here 30 minute ground beef stroganoff and bookmark it for lazy weeknights.
Why This Recipe is Awesome
Okay so why love this recipe Why not I will tell you
- It is fast. Like blink and dinner is basically ready fast.
- It is forgiving. Mess up the timing and it forgives you. I speak from experience.
- It tastes like a hug in a bowl but without the effort of an elaborate fancy meal.
- Uses pantry friendly ingredients most people already have. No last minute supermarket drama.
Pro tip The sauce is the real star here. Get that roux right and you are golden.
Ingredients You’ll Need
- 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
Yes the fractions look a little weird without fancy symbols but the amounts are solid. Keep it simple and tasty.
Step-by-Step Instructions
- Bring a pot of water to a boil and cook noodles according to package directions. Once cooked set a side for later. Drain well and give them a quick toss so they do not stick while you finish the sauce.
- While the noodles are cooking heat a large skillet over medium heat. Add the ground beef and cook breaking it up with a spoon until all the pink is gone and the beef is fully browned about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
- In the same skillet melt the butter over medium heat. Once melted add the flour and whisk continuously for about 2 minutes to create a roux. Keep whisking so it does not brown too fast. This step gives your sauce body.
- Gradually pour the beef broth into the roux whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken about 3-4 minutes. Look for a smooth base that clings to the whisk.
- Slowly whisk in the milk continuing to stir over medium heat until the sauce thickens again about 5-7 minutes. The sauce should be smooth and creamy. If it seems too thick add a splash more milk and if too thin simmer a bit longer.
- Stir in the garlic powder onion powder black pepper and salt ensuring the seasonings are evenly distributed throughout the sauce. Taste and adjust. Salt is not the enemy here so be brave if it needs a little more.
- Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet stirring until everything is well combined and heated through. Give it a few minutes so flavors meld.
- Gently stir in the sour cream mixing until fully incorporated into the sauce. The sour cream will add that tangy creamy finish that makes stroganoff special. Do not boil after adding sour cream or it may split.
- Serve the dish hot paired with your favorite vegetable or a slice of garlic toast for a complete meal. Sprinkle a few fresh herbs if you are feeling fancy.
Common Mistakes to Avoid
- Undercooking the roux. It needs a minute or two to lose that raw flour taste. Think gently toasted not burnt.
- Adding sour cream to a rolling boil. That will make it separate and look sad. Turn the heat down first.
- Skipping the drain after browning the beef. Too much fat makes the sauce greasy not luxurious.
- Crowding the pan when you brown meat. That steams instead of browns which means less flavor.
- Forgetting to taste and adjust salt and pepper. You want bold not bland.
Avoid these and you will feel like a dinner wizard.
Alternatives & Substitutions
- No egg noodles Try wide spaghetti or pappardelle in a pinch. Works surprisingly well.
- Want it lighter Swap half the sour cream for plain Greek yogurt IMO the tang is just as good. Do not use yogurt on high heat or it might curdle.
- Out of beef broth Use chicken broth and add a splash of Worcestershire sauce for depth. Not exactly the same but still delicious.
- Ground turkey instead of ground beef if you want a milder flavor. Add an extra pinch of salt and pepper to boost taste.
- Dairy free Use a plant based milk that holds up to heat and coconut yogurt or a dairy free sour cream for the finish. Texture will change a bit but flavor stays comforting.
Mix and match based on what you have in the fridge No judgement here.
FAQ Frequently Asked Questions
Q What if I only have margarine instead of butter
A Well technically yes margarine works but use butter if you can. It gives the roux better flavor. Margarine may add weird wateriness depending on the brand.
Q Can I use a different cut of beef instead of ground beef
A Sure you can use thinly sliced beef if you want a more classic stroganoff vibe. Brown it quickly and do not overcook. Ground beef just makes this quick and easy.
Q Can I make this ahead of time and reheat
A Yes store it in the fridge and reheat gently on the stove. Add a splash of milk when reheating to loosen the sauce if it thickened overnight.
Q How do I keep the noodles from getting mushy
A Drain well and toss with a tiny bit of butter or oil after cooking. Do not let them sit in hot sauce for too long before serving.
Q Is sour cream optional
A You can skip it but the sauce will lose some creaminess and tang. Try Greek yogurt as a substitute but add it off heat then warm through gently.
Q Can I freeze leftovers
A You can but dairy may change texture after freezing and thawing. I recommend eating within a couple days for best texture.
Q What else goes well with this dish
A Steamed green beans a simple salad or garlic toast are winners. For a real cozy night add a glass of red wine.
Final Thoughts
You made it this far so obviously you like good food that does not demand your soul. This ground beef stroganoff is the kind of meal that hits comfort and convenience at once. It looks like you tried harder than you actually did which is a bonus for dinner guests or yourself.
One last tip If you want extra flavor add a teaspoon of Worcestershire sauce when you add the broth. It gives a subtle savory lift without stealing the show.
Now go impress someone or just feed yourself with pride You deserve every cozy bite
Conclusion
If you want to compare variations or see a slightly different take try this classic version at The BEST Beef Stroganoff Recipe for inspiration. For another reliable home cook approach check out Ground Beef Stroganoff Recipe and pick ideas you like.
Enjoy the cooking and the eating
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: Stovetop
- Cuisine: American
- Diet: None
Description
A quick and comforting ground beef stroganoff ready in just 30 minutes, perfect for lazy 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 until fully browned, about 6-8 minutes. Drain excess fat and set aside.
- In the same skillet, melt the butter and whisk in the flour for about 2 minutes.
- Gradually add the beef broth while whisking to avoid lumps, and cook until the sauce thickens (about 3-4 minutes).
- Add the milk gradually, stirring until the sauce thickens (5-7 minutes). Adjust with milk if too thick.
- Stir in garlic powder, onion powder, pepper, and salt.
- Reduce heat to low, then mix in the cooked noodles and ground beef until combined.
- Gently stir in sour cream until fully incorporated. Serve hot.
Notes
For a lighter version, replace half the sour cream with plain Greek yogurt. Be cautious not to boil after adding sour cream to avoid separation.