Easy Ground Beef Stroganoff Recipe for Quick Dinners

Is Dinner Ready in Under 30 Minutes Even Possible?

We’ve all been there: that frantic moment when hunger strikes and the clock is ticking. You stare into your fridge, wondering if a delicious, home-cooked meal is even a possibility on a busy weeknight. The good news? It absolutely is! This easy Ground Beef Stroganoff recipe is your new weeknight warrior, proving that a creamy, satisfying, and flavorful dinner can grace your table in under 30 minutes. Say goodbye to takeout menus and hello to comfort food made simple, allowing you to enjoy more quality time and less kitchen stress. This dish is a testament to how a few basic ingredients can transform into a restaurant-worthy meal with minimal effort.

Ingredients for Creamy Comfort

The magic of Ground Beef Stroganoff lies in its simplicity and the rich, savory flavors it delivers. Here’s what you’ll need:

• 1 lb Ground Beef (80/20 or 85/15): The foundation of our stroganoff, providing a hearty and familiar base. Look for a good balance of lean meat to fat for moisture and flavor. Substitution: You can use leaner ground beef if preferred, but consider adding a little extra oil during browning.
• 1 Large Onion, Finely Chopped: Adds a sweet aromatic depth that mellows as it cooks. Substitution: Shallots can offer a milder, more refined onion flavor.
• 8 oz Mushrooms, Sliced: The earthy, umami-rich stars that soak up the sauce. Cremini (baby bella) mushrooms are fantastic here for their robust flavor. Substitution: White button mushrooms work well, or for a gourmet touch, try shiitake or oyster mushrooms.
• 2 cloves Garlic, Minced: For that pungent, essential savory kick.
• 1 tbsp Olive Oil or Butter: To sauté our aromatics and help brown the beef. Butter adds a lovely richness. Substitution: A neutral oil like avocado or canola works too.
• 1/4 cup All-Purpose Flour: This will thicken our sauce into that signature creamy consistency. Substitution: Cornstarch (use 2 tbsp) or arrowroot starch can be used as gluten-free alternatives.
• 2 cups Beef Broth: The savory liquid base for our sauce. Low-sodium is a good choice to control saltiness. Substitution: Vegetable broth or chicken broth can be used in a pinch.
• 1/2 cup Sour Cream (full-fat recommended): The key ingredient for that classic tangy, luscious creaminess. Make sure it’s at room temperature to prevent curdling. Substitution: Full-fat Greek yogurt or crème fraîche are excellent, slightly lighter alternatives.
• 1 tbsp Worcestershire Sauce: Adds a layer of complex umami and tang.
• 1/2 tsp Dried Thyme (optional): A hint of herbaceousness that complements the beef and mushrooms beautifully.
• Salt and Freshly Ground Black Pepper: To taste, to enhance all the wonderful flavors.
• Fresh Parsley, Chopped (for garnish): Adds a pop of color and freshness.

Timing & Prep: Deliciously Fast

This recipe is designed for speed and ease. Compare it to the average stroganoff time, and you’ll see why it’s a weeknight hero!

Step-by-Step Instructions: Your Culinary Roadmap

Follow these simple steps to create your mouthwatering Ground Beef Stroganoff. We’re keeping it straightforward so you can get to the eating part faster!

Step 1: Brown the Beef

In a large skillet or Dutch oven, heat the olive oil or butter over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it’s nicely browned and no pink remains, about 5-7 minutes. Drain off any excess grease, leaving a tablespoon or two for sautéing the vegetables. Transfer the browned beef to a plate and set aside.

Step 2: Sauté the Aromatics

Add the chopped onion to the same skillet (with the reserved grease) and cook over medium heat until softened and translucent, about 3-5 minutes. Stir in the sliced mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, another 5-7 minutes. The aroma at this stage is incredible!

Step 3: Create the Sauce Base

Sprinkle the flour over the cooked onions and mushrooms. Stir well and cook for about 1 minute, letting the flour’s raw taste cook out. This forms a roux that will thicken our sauce beautifully.

Step 4: Add the Beef Back

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet – that’s pure flavor! Add the Worcestershire sauce and dried thyme (if using). Bring the mixture to a simmer.

Step 5: Simmer and Thicken

Return the browned ground beef to the skillet. Stir everything together and let it simmer gently for about 5 minutes, or until the sauce has thickened to your desired consistency. Season with salt and freshly ground black pepper to taste. Remember, the beef broth might already be salted.

Step 6: Incorporate Sour Cream

This is a critical step for achieving that classic creamy stroganoff texture. Remove the skillet from the heat or reduce the heat to its absolute lowest setting. Stir in the room-temperature sour cream until it’s fully incorporated and the sauce is smooth and luscious. Cooking the sour cream on high heat can cause it to curdle, so be gentle!

Step 7: Finish and Serve

Taste and adjust seasoning one last time if needed. Ladle the hot stroganoff over your favorite pasta, rice, or even mashed potatoes. Garnish generously with fresh chopped parsley. Serve immediately and enjoy the pure comfort!

Nutritional Information (Approximate per serving)

• Calories: ~450-500 kcal
• Protein: ~25-30g
• Fat: ~25-30g
• Carbohydrates: ~20-25g
• Fiber: ~2-3g

Note: Nutritional values can vary based on specific ingredients and portion sizes used.

Healthier Alternatives for a Lighter Touch

Want to lighten up this classic dish without sacrificing flavor? Try these swaps:

• Leaner Meat: Opt for 93% or 96% lean ground beef. You might need to add a touch more oil during browning.
• Lighter Creaminess: Use non-fat Greek yogurt or light sour cream. For a dairy-free option, try unsweetened cashew cream or a rich coconut milk (use sparingly to avoid overpowering flavor).
• Whole Grains: Serve over whole wheat pasta, brown rice, or quinoa for added fiber and nutrients.
• More Veggies: Boost the vegetable content by adding a handful of spinach to wilt in at the end, or include sautéed bell peppers and zucchini.
• Reduced Fat Broth: Use a low-sodium, reduced-fat beef broth.

Serving Suggestions: Beyond the Plate

Ground Beef Stroganoff is incredibly versatile. It pairs wonderfully with:

• Pasta: Egg noodles are traditional, but fettuccine, spaghetti, or penne also work beautifully.
• Rice: A bed of fluffy white or brown rice is a classic and comforting choice.
• Potatoes: Mashed potatoes or even roasted potato wedges can soak up the delicious sauce.
• Bread: Crusty bread for dipping is a must for those who love to sop up every last drop of sauce.
• Side Salad: A simple green salad with a vinaigrette can offer a refreshing contrast to the rich stroganoff.

Common Mistakes to Avoid

Ensure your stroganoff is perfect every time by sidestepping these common pitfalls:

• Overcooking the Sour Cream: Adding sour cream to a boiling sauce can cause it to curdle. Always temper it or add it off the heat.
• Not Browning Beef Properly: Skipping the browning step or overcrowding the pan results in steamed, pale meat instead of deeply flavored, browned bits.
• Using Lukewarm Sour Cream: Cold sour cream is more likely to curdle. Bring it to room temperature first.
• Not Tasting and Seasoning: Always taste your sauce before serving and adjust salt and pepper. It makes a huge difference!
• Skipping the Mushrooms: While optional for some, mushrooms are integral to the classic stroganoff flavor profile.

Storing and Reheating Tips

Leftovers are a great bonus! Store cooled stroganoff in an airtight container in the refrigerator for up to 3 days.

Reheating: Gently reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or water to loosen the sauce. If using a microwave, heat in short intervals, stirring between each, until warmed through. Be patient with the sour cream component to avoid separation.

Your New Go-To Quick Dinner

This Easy Ground Beef Stroganoff recipe is proof that you don’t need hours in the kitchen to create a truly satisfying and comforting meal. It’s packed with flavor, comes together in a flash, and uses readily available ingredients. Whether you’re a seasoned cook or just starting out, this recipe is a winner that will leave your family asking for seconds. So next time you’re pressed for time but craving something delicious, remember this quick and creamy Ground Beef Stroganoff. Give it a try and let us know how much you loved it!

FAQs

Beef Stroganoff with Egg Noodles

• Author: Chef Sara

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Description

Rich, creamy, and comforting, this classic Beef Stroganoff combines tender beef, earthy mushrooms, and a luxurious sauce served over hearty egg noodles. A perfect meal for any occasion!

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Ingredients

• For the Beef Stroganoff:1lb. wide egg noodles1–1.5lbs. beef (ribeye, sirloin, or ground beef)Kosher salt and black pepper, to taste2 tbspolive oil2 tbspbutter1medium yellow onion, chopped8 ozcremini or baby bella mushrooms, sliced2cloves garlic, minced½ tspdried thyme2 tbspall-purpose flour2 cupsbeef broth or stock (reduced sodium recommended)1 tbspWorcestershire sauce1 tspDijon mustard½ cupsour cream (tempered)Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
• Optional Additions:2 tbspcognac or dry white wine1 tsppaprika (for garnish and flavor)1 tbsptomato paste¼ cupheavy cream (for extra richness)For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)
• For the Egg Noodles:Water for boilingSalt for the water2 tbspbutter (optional, for tossing noodles)

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Instructions

1. 1️⃣Cook the egg noodles:Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
2. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and toss with butter if desired. Set aside.
3. 2️⃣Sear the beef:Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
4. Heat olive oil and butter in a large skillet over medium-high heat.Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
5. Season the beef with salt and pepper. If using strips, sear for about 1 minute per side; for ground beef, cook until browned. Remove from the skillet and set aside.
6. 3️⃣Sauté the vegetables:In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
7. In the same skillet, add more olive oil if needed. Add onions and mushrooms. Sauté for 5-8 minutes until the onions are translucent and the mushrooms are golden.Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
8. Stir in the garlic and thyme, cooking for an additional 30 seconds until fragrant.
9. 4️⃣Make the sauce:Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
10. Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
11. Gradually add the beef broth or stock, whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and optional ingredients like cognac or wine.
12. Simmer the sauce until slightly thickened, about 3-5 minutes.5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
13. 5️⃣Combine beef and sauce:Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
14. Reduce the heat to low and return the beef to the skillet. Stir gently to coat the beef in the sauce.
15. Add the sour cream, stirring slowly to combine. To prevent curdling, temper the sour cream by adding a small amount of the hot sauce to it first before mixing it into the skillet.6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
16. 6️⃣Simmer and adjust:Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
17. Let the sauce simmer until it reaches your desired consistency. Season with additional salt, pepper, and paprika, if desired.
18. 7️⃣Serve:Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.
19. Serve the stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with fresh parsley or extra paprika for a pop of color.

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Notes

Use well-marbled beef for maximum flavor and tenderness.For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
For a vegetarian option, substitute beef with extra mushrooms and use vegetable broth.Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture.