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Easy Ground Beef Stroganoff: Best 30-Minute Dinner

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This creamy, savory ground beef stroganoff comes together in just 30 minutes with simple pantry ingredients. It’s the ultimate comfort food that tastes like it simmered for hours, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 ideal)
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth (preferably Better Than Bouillon roasted beef base)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 3/4 cup sour cream (full-fat, room temperature)
  • 12 oz wide egg noodles
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Start the water for the noodles: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
  2. Brown the ground beef: Place a large skillet over medium-high heat. Add the ground beef and break it apart. Cook undisturbed for 3-4 minutes until deeply browned, then stir and cook until fully cooked (5-6 minutes total). Transfer beef to a plate, leaving about 1 tablespoon of fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add diced onion and sliced mushrooms. Cook, stirring occasionally, for 6-7 minutes until mushrooms are golden and onions are soft. Add minced garlic and cook for 1 minute until fragrant.
  4. Make the roux: Sprinkle 3 tablespoons flour over the mushroom mixture. Stir constantly for 1-2 minutes until flour is incorporated and slightly nutty.
  5. Build the sauce: Slowly pour in beef broth while stirring. Add Worcestershire sauce, smoked paprika, and dried thyme. Bring to a gentle simmer. Return the browned beef to the skillet. Let simmer for 5 minutes, stirring occasionally, until sauce thickens.
  6. Cook the noodles: Add egg noodles to boiling water and cook according to package directions until al dente (6-8 minutes). Drain in a colander; do not rinse.
  7. Finish the stroganoff: Remove skillet from heat. Let cool for 30 seconds, then stir in sour cream until smooth and creamy. Season with salt and plenty of black pepper.
  8. Serve immediately: Add drained noodles to the skillet and toss gently, or serve stroganoff over noodles. Garnish with fresh parsley if desired.

Notes

Don’t rush the browning of the beef and mushrooms for maximum flavor. Always remove the pan from heat before adding sour cream to prevent curdling. For best results, let sour cream come to room temperature before adding. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of broth. Freezing is not recommended.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, 30 minute dinner, creamy stroganoff, weeknight dinner, comfort food

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