Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy ground beef stroganoff hits all the comfort food buttons and lands on the table in about 30 minutes. It is meaty, saucy, and noodle-friendly, and honestly it feels like a warm wearable blanket for your dinner plate. Want to level up fast? Check out this quick take on a classic here: 30-minute Ground Beef Stroganoff.
Why This Recipe is Awesome
Let us be real. Why bother? Because this recipe is:
- Fast as lightning. Dinner ready before you can finish a sitcom episode.
- Ridiculously forgiving. It is basically idiot-proof, even I did not mess it up the first time.
- Crowd-pleasing. Kids, roommates, picky in-laws. It gets nods, seconds, and occasionally tears of joy.
- Flexible. Swap things in and out and it still behaves like a champ.
Plus the sauce is creamy without needing to babysit, and the beef gets that nice browned flavor that makes everyone go mmm. FYI this is a perfect weeknight hero.
Ingredients You’ll Need
- 2 tablespoons Oil (Substitute with butter if preferred.)
- 1 pound Lean Ground Beef (Can substitute with ground turkey.)
- ½ medium Onion, diced (Shallots can be used for different flavor.)
- 1 tablespoon Minced Garlic (Fresh garlic recommended, or use powder.)
- 2 tablespoons All-Purpose Flour (Use cornstarch for gluten-free.)
- 1.5 cups Beef Broth (Chicken or vegetable broth are substitutes.)
- 1 can (10.5 ounce) Condensed Cream of Mushroom Soup (Consider homemade for freshness.)
- ½ cup Sour Cream (Greek yogurt is a healthier alternative.)
- 1 tablespoon Worcestershire Sauce (Soy sauce works as a substitute.)
- 1 teaspoon Black Pepper (Adjust to taste.)
- ½ teaspoon Salt (Use less for low-sodium.)
- 1 package (12 ounce) Egg Noodles (Feel free to swap with your favorite pasta.)
Yes that list looks short because we kept it simple on purpose. You get big flavor from minimal effort. Always taste as you go and adjust salt and pepper. That small step makes you feel like a boss.
Step-by-Step Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until nicely browned and no longer pink, about 5 to 7 minutes.
- Push the beef to one side, add diced onion to the empty side of the pan and cook until translucent, about 3 minutes. Stir onions into the beef and toss in the minced garlic; cook 30 seconds until fragrant.
- Sprinkle the flour over the meat and veggies. Stir constantly for about 1 minute to cook the raw flour taste out and help the sauce thicken later.
- Gradually pour in the beef broth while stirring. Scrape any browned bits from the bottom of the pan for extra flavor. Let the mixture come to a simmer.
- Stir in the condensed cream of mushroom soup until smooth. Add the Worcestershire sauce, black pepper, and salt. Simmer for 3 to 5 minutes until the sauce thickens slightly.
- Meanwhile cook the egg noodles according to package directions in salted boiling water. Drain and set aside.
- Reduce the heat to low and stir the sour cream into the beef mixture until creamy and silky. Avoid boiling after adding sour cream to prevent curdling.
- Toss the drained noodles into the skillet and mix until they are coated in that luscious sauce. Taste and adjust seasoning if needed.
- Serve hot with a little extra black pepper on top if you are fancy. Takes about 25 to 30 minutes from pan to plate.
Common Mistakes to Avoid
- Overcooking the sour cream. Do not let it boil after you add it. You will get curdled sadness instead of creamy glory.
- Underbrowning the beef. If you do not get those browned bits you miss a lot of flavor. Patience, people.
- Forgetting to season. Salt early and taste late. A bland sauce kills the vibe.
- Adding flour without stirring. Lumps happen if you dump and walk away.
- Using low heat to brown. If your pan is not hot enough the meat stews instead of browns.
Pro tip Cook the noodles just shy of al dente if you plan to toss them in the sauce and sit down to chat. They finish cooking in the sauce and avoid getting mushy.
Alternatives & Substitutions
- No beef on hand? Use ground turkey or chicken. It changes the flavor but keeps the spirit alive. IMO turkey makes it a touch leaner.
- Cream of mushroom not your thing? Use cream of chicken or make a quick roux with cream and mushrooms sautéed in butter.
- Want gluten free? Swap the all-purpose flour for cornstarch and choose gluten-free noodles.
- No sour cream? Use plain Greek yogurt but stir it in off heat to avoid curdling. Or use a splash of heavy cream for decadence.
- Want veggies? Toss in sliced mushrooms, peas, or spinach toward the end for a color and nutrition boost.
- Want richer flavor? Add a splash of red wine when you deglaze the pan. Not required but fancy.
I like to keep it flexible. Swap and play. Food should be fun, not a test.
FAQ (Frequently Asked Questions)
Q What if I do not have condensed cream of mushroom soup?
A You can make a quick substitute by combining 1 cup milk, 2 tablespoons butter, 2 tablespoons flour, and sautéed mushrooms. Stir until thickened. Not identical but close.
Q Can I freeze this stroganoff?
A Yes but freeze before adding sour cream. Reheat gently and stir in sour cream at the end for best texture.
Q Can I make this in a slow cooker?
A You can, but then it will not be the 30 minute miracle you came for. Brown the beef first, then slow cook on low 3 to 4 hours and stir in sour cream at the end.
Q How do I make it less rich?
A Swap sour cream for plain Greek yogurt or reduce the sour cream to 1/3 cup and add a splash of broth.
Q Can I use ground pork or lamb?
A Sure. Pork gives a slightly sweeter note. Lamb makes it deeper and more savory. Try if you are feeling adventurous.
Q Is Worcestershire essential?
A It adds umami and depth. Use soy sauce if needed, but do not skip something salty and savory.
Q Can I use instant noodles?
A You can, but regular egg noodles hold the sauce better and taste better to most people. Instant is for true emergencies.
Final Thoughts
Alright friend you are all set. This meal is fast, forgiving, and delicious. You get a comforting plate of noodles smothered in a creamy, savory sauce in about half an hour. It is perfect for weeknights, lazy Sundays, and impressing people who think you cook all the time. Remember to taste as you go and don not sweat the small stuff. Cooking is about enjoying the process and the messy victories.
Now go impress someone or yourself with your new culinary skills. You earned it. Chill, eat, repeat.
Conclusion
If you want another similar quick version to compare flavors or technique check out this helpful guide on Creamy Ground Beef Stroganoff made in just 30 Minutes. For a different spin on timing and ingredients try this take on Easy Ground Beef Stroganoff Recipe which offers a few extra tips for super-fast weeknight cooking.
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: Beef, Quick Meals
Description
A creamy and comforting ground beef stroganoff that can be ready in just 30 minutes.
Ingredients
- 2 tablespoons Oil (or butter)
- 1 pound Lean Ground Beef (or ground turkey)
- ½ medium Onion, diced (or shallots)
- 1 tablespoon Minced Garlic
- 2 tablespoons All-Purpose Flour (or cornstarch for gluten-free)
- 1.5 cups Beef Broth (or chicken/vegetable broth)
- 1 can (10.5 ounce) Condensed Cream of Mushroom Soup
- ½ cup Sour Cream (or Greek yogurt)
- 1 tablespoon Worcestershire Sauce (or soy sauce)
- 1 teaspoon Black Pepper
- ½ teaspoon Salt
- 1 package (12 ounce) Egg Noodles (or favorite pasta)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula and cook until browned, about 5 to 7 minutes.
- Push the beef to one side, add diced onion, and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Sprinkle the flour over the mixture, stirring constantly for about 1 minute.
- Gradually pour in the beef broth while stirring, scraping any browned bits for extra flavor. Let simmer.
- Stir in the condensed cream of mushroom soup, Worcestershire sauce, black pepper, and salt. Simmer for 3 to 5 minutes until slightly thickened.
- Cook egg noodles according to package directions in salted boiling water. Drain and set aside.
- Reduce heat; stir in the sour cream until creamy, avoiding boiling.
- Toss the drained noodles into the sauce, mixing well. Serve hot with extra black pepper if desired.
Notes
For best results, avoid boiling after adding sour cream to keep the sauce creamy. Adjust seasoning to taste.