Name: 30 Minute Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 ounces Egg Noodles; 1 pound Ground Beef (80/20 or 85/15); 1/4 cup Butter; 1/4 cup Flour; 1 cup Beef Broth; 1 1/4 cups Milk; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1 teaspoon Pepper; 1 teaspoon Salt (adjust to taste); 1/4 cup Sour Cream

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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 the answer to dinner desperation and midweek blandness. It feels fancy enough to impress a friend who shows up unannounced, and simple enough that you will still have energy to eat it in front of the TV.

Want a slightly different spin or nerd out on technique? Check this helpful version I like here 30 minute beef stroganoff recipe. Try it once and you will realize creamy, comforting meals do not need to be complicated. Trust me on this one.

Why This Recipe is Awesome

Because it is fast. Because it tastes indulgent. Because it uses ground beef so you skip the slicing drama. And because it is basically a one pan wonder once the noodles are done.
This recipe is almost idiot proof. Seriously, even if you forget a step or two you still get a saucy, beefy bowl of goodness. The sauce thickens slowly so you have time to breathe, pour wine, or stare at a dog video while stirring. FYI this makes great leftovers and reheats like a champ.

Ingredients You’ll Need

6 ounces Egg Noodles
1 pound Ground Beef, use 80 20 or 85 15 for flavor
1 4 cup Butter, because butter = happiness
1 4 cup Flour, to thicken the sauce like a boss
1 cup Beef Broth, use low sodium if you worry about salt
1 1 4 cups Milk, whole milk gives the best creaminess
1 2 teaspoon Garlic Powder, or minced garlic if you prefer fresh
1 2 teaspoon Onion Powder, because this is a lazy recipe after all
1 teaspoon Pepper, fresh cracked if you feel fancy
1 teaspoon Salt, adjust to taste
1 4 cup Sour Cream, adds tang and richness

Step-by-Step Instructions

Bring a pot of water to a boil and cook the egg noodles according to the package directions. Once cooked, drain and set aside for later. Keep the noodles warm by tossing them lightly with a bit of butter if you want.
While the noodles cook, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6 to 8 minutes. Drain any excess fat, then transfer the beef to a plate and set aside. Do not skip draining if your beef is greasy.
In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to cook the flour and form a roux. Keep whisking so it does not scorch.
Gradually pour in the beef broth, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3 to 4 minutes. This is the moment the sauce starts to wobble and feel right.
Slowly whisk in the milk and keep stirring over medium heat until the sauce thickens again, approximately 5 to 7 minutes, resulting in a smooth and creamy sauce. Lower the heat if it bubbles too aggressively. Gentle simmering wins here.
Stir in garlic powder, onion powder, black pepper, and salt to distribute evenly throughout the sauce. Taste and tweak the seasoning now rather than later.
Reduce the heat to low, then add the cooked egg noodles and browned ground beef back into the skillet. Stir until well combined and heated through. Make sure everything gets coated in that silky sauce.
Gently stir in the sour cream until fully incorporated, which enriches the sauce with a tangy creaminess. Do not boil after adding sour cream or it may split.
Serve the stroganoff hot, optionally paired with your favorite vegetables or a slice of garlic toast for a complete meal. Garnish with chopped parsley if you are feeling bougie.

Common Mistakes to Avoid

Overcooking the milk after adding sour cream and causing the sauce to split. Keep it low and slow.
Skipping the roux step or not whisking enough so you get lumps in the sauce. Whisk, whisk, whisk.
Using super lean ground beef and wondering why the flavor feels flat. Fat equals flavor, people. Try 80 20.
Forgetting to drain the beef if it released a lot of grease. Too much fat leaves the sauce oily.
Adding all the milk at once and getting impatient. Pour gradually and you will avoid a gloopy mess.
Letting the noodles sit forever and get sticky. Toss them with a little butter or splash of oil if you need to hold them.

Alternatives & Substitutions

No egg noodles Free to use any pasta you have like penne or pappardelle. Textures differ but taste stays great.
Want less dairy Use half and half instead of milk for a creamier sauce or swap sour cream for Greek yogurt at the end for tang without too much richness.
Vegetarian swap Use plant based ground meat or crumbled tempeh and replace beef broth with vegetable broth. You will still get the comfort factor.
Short on time Skip making a roux and use a slurry of equal parts cornstarch and cold water. Add it slowly and cook until thickened. It is not classic but it works in a pinch.
No butter Melt a tablespoon of oil and add a touch of margarine or use olive oil. IMO butter tastes better but substitutions work.
Want mushrooms? Brown sliced mushrooms with the beef for that earthy vibe. I personally love the contrast.

FAQ

Can I use margarine instead of butter?
Well technically yes but why hurt your soul like that. Margarine will work in a pinch but butter gives a cleaner richer flavor. If you must, use softened margarine and watch the heat.
Can I make this ahead of time?
Sure. Make the full dish and refrigerate. Reheat gently on the stove with a splash of milk to loosen the sauce. Avoid microwaving on high or the sauce might separate.
Can I freeze stroganoff?
You can but dairy sauces sometimes change texture after freezing. Freeze without sour cream, then add it when reheating for a fresher finish.
What if my sauce is too thin?
Simmer a few minutes longer to reduce or mix a teaspoon of cornstarch with cold water and whisk it in. Add a tiny bit at a time until it thickens.
Can I use ground turkey instead of ground beef?
Yes, ground turkey works. It is leaner so add a bit of oil during cooking or consider using turkey with a little higher fat content.
How do I keep noodles from sticking together?
Toss them with a small pat of butter or a drizzle of oil right after draining. Stir them occasionally if you hold them before combining with sauce.
Is this kid friendly?
Absolutely. Mild seasoning and creamy sauce make it a hit for picky eaters. Add peas or carrots for hidden veg points.

Final Thoughts

You just made a cozy, saucy, ridiculously satisfying dinner in about half an hour. High five. This recipe hits all the comfort food checkboxes without asking you to sacrifice your evening to a complicated prep list. Play with the seasoning and swaps to make it yours. Now go impress someone or just treat yourself to a big bowl. You earned it.

Conclusion

If you want to compare variations or see another popular method, check out this take at The BEST Beef Stroganoff Recipe. For a similarly speedy skillet version with slightly different seasonings, this one is a great reference 30 Minute Skillet Ground Beef Stroganoff. Happy cooking and may your sauce always be silky.

30-Minute Ground Beef Stroganoff Recipe