30-Minute Ground Beef Stroganoff (The Best Creamy Comfort Food)

When you need a meal that is equal parts sophisticated and soul-warming but only have thirty minutes to spare, this Ground Beef Stroganoff is the ultimate solution. While the traditional Russian dish typically calls for expensive cuts of steak, this version utilizes budget-friendly ground beef without sacrificing an ounce of flavor. It features tender meat, earthy mushrooms, and a silky, savory sauce made from scratch—no “cream of” canned soups in sight.

This recipe is a masterclass in building flavor quickly. By browning the beef to a deep sear and sautéing mushrooms until golden, we create a rich base that tastes like it has been simmering all day. Served over a bed of buttery, wide egg noodles, it’s a dish that appeals to both picky toddlers and discerning adults. Whether you are looking for a reliable weeknight dinner or a comforting meal to share with a friend, this stroganoff delivers a restaurant-quality experience right at your kitchen table. Let’s dive into the secrets of the perfect stroganoff sauce and how to get it right every single time.

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Why You’ll Love This Recipe

• Fast and Efficient: From start to finish, this meal takes about 30 minutes. It is the perfect answer to the “what’s for dinner?” panic on a busy Tuesday.
• Budget-Friendly: By swapping beef tenderloin or sirloin for ground beef, you get all the comfort of the original dish at a fraction of the cost.
• Made From Scratch: We use a simple flour-and-butter roux to thicken the sauce, resulting in a cleaner, more vibrant flavor than processed canned substitutes.
• One-Pan Cleanup: If you time it right with your noodle pot, you can cook the entire sauce in a single large skillet, keeping the post-dinner dishes to a minimum.
• The Ultimate Comfort: It is creamy, savory, and filling—the culinary equivalent of a warm hug.

Ingredient Notes & Pro Selections

The secret to a great stroganoff lies in the quality of the pantry staples you choose.

The Beef & Veggies

• Ground Beef (1 lb): We recommend using a lean ground beef (90/10 or 93/7). This prevents the sauce from becoming overly greasy. If you use a higher fat percentage, be sure to drain the excess liquid before making the sauce.
• Mushrooms (8 oz): Cremini (Baby Bella) mushrooms are the best choice as they have a deeper, meatier flavor than white button mushrooms. Slice them thick so they maintain their texture in the sauce.
• Yellow Onion & Garlic: These provide the aromatic foundation. Finely dice the onion so it melts into the sauce.

The Creamy Sauce

• Beef Broth (2 cups): Use a high-quality beef broth or stock. This provides the saltiness and depth that the noodles will absorb.
• Sour Cream (1/2 cup): This is the signature ingredient of any stroganoff. It provides the tang and creaminess. Pro Tip: Always use full-fat sour cream. Low-fat or fat-free versions are more likely to curdle when they hit the hot liquid.
• Worcestershire Sauce & Dijon Mustard: These are the “power players.” The Worcestershire adds umami, and the Dijon provides a sharp, tangy bite that cuts through the richness of the cream.
• Flour & Butter: These combine to create the roux, which thickens the broth into a velvety sauce.

The Base

• Wide Egg Noodles: The classic choice. Their broad shape is specifically designed to catch and hold onto thick, creamy sauces.

Step-by-Step Instructions

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions (usually 7-9 minutes). Drain and toss with a tiny bit of butter to keep them from sticking.

Step 2: Brown the Beef

In a large skillet over medium-high heat, add the ground beef. Cook until fully browned, breaking it up with a wooden spoon as you go. Once cooked, remove the beef from the skillet and set it aside on a plate. If there is a lot of excess fat, drain all but about 1 tablespoon.

Step 3: Sauté the Veggies

In the same skillet (don’t wash it—those brown bits are flavor!), melt 2 tablespoons of butter. Add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown. Stir in the minced garlic and cook for 30 seconds.

Step 4: Create the Roux and Sauce

Sprinkle 2 tablespoons of flour over the vegetables. Stir constantly for 1 minute to cook out the “raw” flour taste. Slowly pour in the beef broth while whisking or stirring constantly. Add the Worcestershire sauce and Dijon mustard.

Step 5: Simmer and Emulsify

Bring the sauce to a gentle simmer. Add the cooked ground beef back into the pan. Let it simmer for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.

Step 6: The Sour Cream Finish

Turn the heat to low. Stir in the sour cream.

• Crucial Rule: Do not let the sauce boil once the sour cream is added, or it may separate. Stir until smooth and creamy. Season generously with salt and black pepper to taste.

Step 7: Serve

Garnish with fresh chopped parsley and serve a generous ladle of the beef mixture over the prepared egg noodles.

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Secrets to a Silky Stroganoff Sauce

1. The Temperature Trick: To prevent the sour cream from curdling, “temper” it. Put your sour cream in a small bowl and stir in a spoonful of the hot sauce first to warm it up before adding it to the main skillet.
2. Don’t Skimp on the Mustard: It might seem like a small amount, but the Dijon mustard provides the acidity needed to balance the heavy dairy. It’s what gives stroganoff its distinctive “zip.”
3. Mushroom Mastery: Don’t crowd the pan when browning the mushrooms. If they are piled on top of each other, they will steam instead of brown. A good sear on the mushrooms adds a layer of “umami” that mimics expensive steak.

Variations and Substitutions

• Ground Turkey Stroganoff: For a lighter version, swap the beef for ground turkey or chicken. You may need to add a bit more Worcestershire sauce to compensate for the milder flavor of the poultry.
• Vegetarian Version: Double the mushrooms and use vegetable broth. You can even add some chopped walnuts or lentils for extra protein and texture.
• Keto/Low Carb: Skip the egg noodles and serve the creamy beef and mushrooms over cauliflower mash, zoodles (zucchini noodles), or roasted spaghetti squash.
• Greek Yogurt Swap: If you want more protein and a bit more tang, you can substitute the sour cream with plain Greek yogurt. Just be extra careful not to boil it!

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheating: This dish reheats beautifully. Place it in a saucepan over low heat and add a splash of beef broth or milk to loosen up the sauce, as it will thicken significantly in the fridge.
• Freezing: We do not recommend freezing this dish once the sour cream has been added, as the dairy will likely separate and become grainy upon thawing. If you want to freeze it, freeze the beef and broth mixture before adding the sour cream.

FAQ

Can I use a different type of noodle? Yes! While wide egg noodles are traditional, this sauce is also delicious over mashed potatoes, white rice, or even a shorter pasta like rotini or penne.

Do I have to use mushrooms? If you have a mushroom hater in the house, you can omit them. However, you might want to add a bit of extra onion or even some diced celery to maintain the volume of the dish.

How do I make the sauce thicker? If the sauce is too thin after simmering, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water (a slurry) and stir it into the boiling sauce. It will thicken almost instantly.

Can I add wine to the sauce? Absolutely. Adding a 1/4 cup of dry white wine (like Pinot Grigio) or a dry red (like Cabernet) after sautéing the vegetables but before adding the broth adds a sophisticated depth of flavor.