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30-Minute Ground Beef Stroganoff

30-Minute Ground Beef Stroganoff

A warm and comforting meal, this 30-Minute Ground Beef Stroganoff is the perfect solution for a busy weeknight dinner. This recipe uses budget-friendly ground beef to create a rich, savory, and creamy dish that delivers old-world flavor without hours of simmering. It's a true family favorite that is both hearty and satisfying, bringing everyone to the table without any stress.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 662
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 ounces Egg Noodles
  • 1 pound Ground Beef (80/20 or 85/15 recommended)
  • ¼ cup Butter
  • ¼ cup All-Purpose Flour
  • 1 cup Beef Broth
  • 1 ¼ cup Milk
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Salt
  • ¼ cup Sour Cream

Equipment

  • large pot
  • Large skillet or Dutch oven
  • spoon
  • whisk

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Once cooked, drain them and set aside. Don’t rinse them; a little starch helps the sauce cling later.
  2. While the noodles are cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, using a spoon to break it into small pieces. Continue cooking until the beef is fully browned and no pink remains, which usually takes about 6-8 minutes. Drain off any excess fat and move the cooked beef to a separate plate for now.
  3. In the same skillet, reduce the heat to medium and melt the butter. Once it's melted and bubbling slightly, sprinkle in the flour. Whisk them together constantly for about a minute to cook out the raw flour taste. This paste you've created is called a roux, and it’s the foundation of your creamy sauce.
  4. Slowly and gradually pour in the beef broth while whisking continuously. This is the most important step for a smooth sauce! Keep whisking as you pour to prevent any lumps from forming. The mixture will start to thicken in about 3-4 minutes.
  5. Once the broth has been incorporated, slowly whisk in the milk. Keep stirring over medium heat until the sauce thickens to a nice, creamy consistency, which should take another 5-7 minutes.
  6. Stir in the garlic powder, onion powder, black pepper, and salt. Give it a taste and adjust the seasonings if needed. This is your chance to make the flavors perfect.
  7. Reduce the heat to low. Add the cooked ground beef and the drained egg noodles back into the skillet with the sauce. Stir everything together gently until the beef and noodles are well-coated and heated through.
  8. Remove the skillet from the heat completely. Gently fold in the sour cream, stirring just until it's fully incorporated. This adds that classic tangy flavor and extra creaminess to your Ground Beef Stroganoff. Overheating the sour cream can cause it to curdle, so adding it off the heat is key.
  9. Serve your delicious stroganoff immediately. It’s wonderful on its own or paired with a simple green vegetable or a slice of crusty bread.

Notes

For a perfectly smooth sauce, cook the roux (butter and flour) for a full minute and add liquids gradually while whisking constantly. To prevent the sour cream from curdling, temper it by mixing a few tablespoons of the warm sauce into the sour cream before adding it back to the skillet. For deeper flavor, add a teaspoon of Dijon mustard or a splash of Worcestershire sauce. Classic additions like 8 ounces of sliced cremini mushrooms and half a diced yellow onion can be sautéed after the beef is browned.