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Easy 30-Minute Ground Beef Stroganoff Recipe

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This easy ground beef stroganoff comes together in one skillet in just 30 minutes, with a rich and tangy sauce that tastes like it simmered all day. Perfect for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream (full-fat, room temperature)
  • 8 oz egg noodles (wide or medium)
  • 2 tablespoons unsalted butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (6-8 minutes). Drain and set aside. Reserve about 1/2 cup of pasta water.
  2. While the water is heating, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (5-7 minutes). Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms are golden brown and the onions are soft (5-6 minutes).
  4. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
  5. Slowly pour in the beef broth while whisking or stirring to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Return the cooked ground beef to the skillet. Stir to combine and let warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
  7. Remove the skillet from the heat. Let it sit for 30 seconds, then stir in the sour cream until smooth and creamy.
  8. Add the cooked egg noodles to the skillet and toss gently to coat, or serve the stroganoff over a bed of noodles. Garnish with fresh parsley if desired.

Notes

Don’t rush the browning of the beef and mushrooms for maximum flavor. Always remove the pan from heat before adding sour cream to prevent curdling. If the sauce is too thick, add a splash of reserved pasta water or extra broth. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pasta. For a lighter option, swap half the ground beef for extra mushrooms or serve over cauliflower rice.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, 30-minute dinner, weeknight dinner, comfort food, creamy stroganoff, one-skillet meal

Find it online: https://zestynora.com/easy-30-minute-ground-beef-stroganoff-recipe/