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I make this 30-Minute Ground Beef Stroganoff on the busiest weeknights when everyone wants something warm and familiar on the table—fast. It’s a skillet-style, creamy egg noodles dinner that tastes like the kind of comfort food you’d get at home but without hours of effort. This recipe is reliable, pantry-friendly, and perfect when you want a hearty, family-approved meal in about half an hour. If you enjoy skillet-style beef dishes, you might also like this stovetop creamy ground beef pasta for another fast weeknight option.
Why you’ll love this dish
This version of ground beef stroganoff is quick, budget-friendly, and impossibly creamy thanks to a simple roux and sour cream finish. It’s kid-approved, easy to scale, and uses everyday pantry staples so you’re not hunting for specialty ingredients. Make it when you want a comforting, saucy bowl of noodles without a long ingredient list.
"Fast, comforting, and exactly what dinner needed—my whole family asked for seconds." — happy home cook
How this recipe comes together
The method is straightforward: cook the egg noodles, brown the ground beef, make a butter-and-flour roux, thin it with beef broth and milk, season, then finish by folding the beef and noodles back into the sauce with a little sour cream. The roux gives the sauce body so it clings to the noodles, and finishing with sour cream adds tang and silkiness. Prep and cook mostly on one skillet, so cleanup is minimal.
Key ingredients
6 ounces Egg Noodles, 1 pound Ground Beef, ¼ cup Butter, ¼ cup Flour, 1 cup Beef Broth, 1 ¼ cup Milk, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Pepper, 1 teaspoon Salt, ¼ cup Sour Cream
Substitution tips:
- Egg noodles: Use wide pasta (pappardelle) or even rotini if you don’t have egg noodles; cooking time may vary.
- Ground beef: Swap for ground turkey or lean pork for a lighter version—brown until fully cooked.
- Sour cream: Use full-fat Greek yogurt for a tangy, protein-forward alternative (stir off heat to prevent curdling).
- Milk: For richer sauce use half-and-half or a mix of milk and cream; for dairy-free, try unsweetened oat milk and omit sour cream, finishing with a dairy-free yogurt.
Step-by-step instructions
- Bring a large pot of salted water to a boil and cook 6 ounces egg noodles according to package directions. Drain and set aside.
- While the noodles cook, heat a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until no pink remains, about 6–8 minutes.
- Drain any excess fat from the skillet and transfer the browned beef to a plate. Set aside.
- In the same skillet, melt ¼ cup butter over medium heat. Once bubbling, add ¼ cup flour and whisk continuously for about 2 minutes to make a light roux—this cooks out the raw flour taste.
- Gradually pour in 1 cup beef broth while whisking constantly to prevent lumps. Keep stirring until the mixture starts to thicken, about 3–4 minutes.
- Slowly whisk in 1 ¼ cup milk and continue stirring over medium heat until the sauce thickens again and feels smooth, about 5–7 minutes.
- Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon pepper, and 1 teaspoon salt. Taste and adjust seasoning if needed.
- Reduce heat to low. Add the cooked egg noodles and the browned ground beef back to the skillet. Toss gently so everything is evenly coated and heated through.
- Remove from heat and gently stir in ¼ cup sour cream until fully incorporated—this keeps the sauce rich and slightly tangy.
- Serve hot, and pair with a simple green vegetable or crusty garlic toast for a complete meal.
Serving suggestions
• Best ways to enjoy it: Serve with a simple mixed-green salad dressed with lemon vinaigrette to cut the richness.
• Toppings: Sprinkle chopped fresh parsley or chives and optional grated Parmesan for brightness.
• Sides: Roasted broccoli, green beans, or buttered peas work well. For a heartier meal, a bowl of hearty beef and barley soup makes a comforting starter or companion.
• When to serve: Perfect for weeknight family dinners, casual potlucks, or anytime you want a nostalgic comfort food dinner.
Storage & Reheating
Refrigerator: Store leftover stroganoff in an airtight container for up to 3–4 days. The sauce will thicken as it chills; add a splash of milk when reheating to loosen it.
Freezer: Freeze in meal-sized portions for up to 2 months. Use a freezer-safe container and leave a little headspace. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat, stirring and adding a tablespoon or two of milk as needed to restore creaminess. Microwave in 30-second intervals, stirring between, until warm.
Pro tips
- Don’t skip the roux: cooking the flour with butter for 1–2 minutes removes the raw taste and guarantees a velvety sauce.
- Whisk while adding liquid: pour broth and milk slowly while whisking to prevent lumps and get a smooth finish.
- Keep heat moderate: boil-free the milk — medium heat keeps the sauce from scorching or separating.
- Finish off-heat with sour cream: mixing sour cream in after removing the pan from high heat prevents curdling and keeps the texture silky.
- Make it ahead: Cook the beef and sauce, cool, and refrigerate; reheat and stir in freshly cooked noodles for best texture.
Variations
- Mushroom Stroganoff: Sauté 8 oz sliced mushrooms after browning the beef for a classic flavor boost.
- Creamy mustard twist: Stir in 1 tablespoon Dijon mustard with the spices for a tangy lift.
- Low-carb option: Serve the sauce over steamed cauliflower rice or zucchini noodles.
- Spicy version: Add 1/4 teaspoon smoked paprika and a pinch of red pepper flakes for warmth.
- Slow-simmered substitution: Swap milk for beef stock and finish with crème fraîche for a richer, restaurant-style sauce.
FAQ
Q: Can I make this ahead and freeze it?
A: Yes. Freeze in airtight portions for up to 2 months. Thaw in the fridge overnight, reheat gently, and add a splash of milk if the sauce has thickened.
Q: How can I prevent the sauce from being grainy or separated?
A: Cook the roux fully, whisk in liquids gradually, keep heat at medium or lower while thickening, and add sour cream off the heat to avoid curdling.
Q: Can I use leaner beef or ground turkey?
A: Absolutely. Lean ground beef or ground turkey works fine—brown fully and drain any excess liquid or fat before returning protein to the sauce.
Q: Is there a dairy-free version?
A: Substitute milk with unsweetened oat milk and finish with a dairy-free yogurt for creaminess. The texture will differ slightly but remain enjoyable.
Q: How do I scale this recipe for more people?
A: Double all ingredients and use a larger skillet or a shallow Dutch oven. Keep the same ratios for roux-to-liquid to maintain sauce thickness.
Stovetop Creamy Ground Beef Pasta
Hearty Beef and Barley Soup
30-Minute Ground Beef Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and creamy beef stroganoff recipe made with egg noodles, perfect for busy weeknights.
Ingredients
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream
Instructions
- Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain and set aside.
- While the noodles cook, heat a large skillet over medium heat. Add ground beef and cook until no pink remains, about 6–8 minutes.
- Drain excess fat from the skillet and transfer the browned beef to a plate. Set aside.
- In the same skillet, melt butter over medium heat. Once bubbling, add flour and whisk continuously for about 2 minutes to make a light roux.
- Gradually pour in beef broth while whisking constantly to prevent lumps. Keep stirring until the mixture starts to thicken, about 3–4 minutes.
- Slowly whisk in milk and continue stirring until the sauce thickens again, about 5–7 minutes.
- Stir in garlic powder, onion powder, pepper, and salt. Taste and adjust seasoning if needed.
- Reduce heat to low. Add cooked egg noodles and browned ground beef back to the skillet. Toss gently to coat.
- Remove from heat and gently stir in sour cream until fully incorporated.
- Serve hot, optionally garnished with fresh parsley or chives.
Notes
Add a splash of milk when reheating to regain creaminess. Perfect for serving with a simple green salad or garlic toast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg