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Ground Beef Stroganoff

Ground Beef Stroganoff Made Easy: 30-Minute Comfort Meal

Transform affordable ground beef into a rich, creamy masterpiece with this 30-minute stroganoff recipe. Perfect for busy weeknights, this one-skillet wonder delivers restaurant-quality comfort food without the complexity or expense of traditional beef stroganoff.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • For the Beef Mixture:
  • 1 pound ground beef 80/20 blend
  • 1 medium yellow onion diced
  • 8 oz mushrooms sliced (cremini or white button)
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • For the Creamy Sauce:
  • 2 cups beef broth low-sodium preferred
  • 1 cup sour cream room temperature
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika sweet or smoked
  • Salt and black pepper to taste
  • For Serving:
  • 12 oz egg noodles cooked according to package directions
  • Fresh parsley chopped for garnish

Method
 

  1. Step 1: Prep Your Ingredients
    Dice the onion, slice mushrooms, and mince garlic. Cook egg noodles according to package directions, drain, and set aside.
  2. Step 2: Brown the Beef
    Heat a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon until browned and no pink remains.
  3. Step 3: Cook the Aromatics
    Push beef to one side of the pan. Add diced onions to the empty space and cook for 3-4 minutes until softened. Add mushrooms and cook another 3-4 minutes until they release moisture and begin to brown. Stir in garlic and cook for 30 seconds.
  4. Step 4: Make the Roux
    Sprinkle flour over the entire beef and vegetable mixture. Stir constantly for 1-2 minutes to create a light roux.
  5. Step 5: Build the Sauce
    Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Bring to a gentle simmer and cook for 5 minutes until sauce thickens.
  6. Step 6: Add the Cream
    Remove pan from heat. Slowly stir in room-temperature sour cream until fully incorporated and smooth. Season with salt and pepper to taste.
  7. Step 7: Serve
    Serve immediately over cooked egg noodles. Garnish with fresh chopped parsley.

Notes

  • Sour Cream Tip: Always remove pan from heat before adding sour cream to prevent curdling. Ensure it's at room temperature.
  • Ground Beef: Use 80/20 blend for best flavor and texture. Leaner beef becomes dry.
  • Flour: Don't skip this step—it's essential for sauce consistency.
  • Make Ahead: Prepare beef mixture up to 2 days in advance. Store separately from noodles.
  • Substitutions: Greek yogurt can replace sour cream; gluten-free flour works for the roux.

Nutrition Information (Per Serving)

  • Calories: 485
  • Protein: 28g
  • Carbohydrates: 42g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 680mg
  • Cholesterol: 95mg
  • Sugar: 4g