30-Minute Ground Beef Stroganoff: A Classic Family Dinner Made Simple

Ready to make the best ground beef stroganoff? This budget-friendly twist on the classic Russian dish delivers rich, creamy flavors in just 30 minutes. Perfect for busy weeknights when you need a comforting meal that the whole family will love.

Key Highlights:

• Ready in 30 minutes using simple pantry ingredients
• Serves 4 people generously
• One-pot meal for easy cleanup
• Perfect for beginner cooks

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Equipment Needed

• Large skillet or Dutch oven (12-inch diameter or larger)
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Sharp chef’s knife
• Cutting board (preferably plastic for meat handling)
• Wooden spoon or heat-resistant spatula
• Colander for draining noodles
• Large pot for cooking noodles
• Paper towels
• Small bowls for pre-measured ingredients
• Timer (phone timer works great)

Ingredients

For the Base:

• 1 pound lean ground beef (85/15 ratio – this means 85% lean meat, 15% fat)
• 1 medium onion (about the size of a baseball)
• 8 ounces fresh mushrooms (white button or cremini)
• 3 cloves garlic (about 1 tablespoon when minced)

For the Sauce:

• 2 cups low-sodium beef broth (one 14.5 oz can plus a little water works)
• 1 can (10.5 oz) cream of mushroom soup (regular, not low-fat)
• 1 cup sour cream (full-fat gives best results)
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper (freshly ground if possible)
• 1 teaspoon salt (start with less, you can add more)

For Serving:

• 12 ounces egg noodles (medium or wide width)
• Fresh parsley, chopped (optional for garnish)

Step-by-Step Instructions

Before You Start (Mise en Place)

1. Read through the entire recipe twice to familiarize yourself with the steps
2. Gather all ingredients on your counter
3. Check that you have all required equipment clean and ready
4. Clear your workspace and have a trash bowl handy
5. Fill a large pot with water for the noodles (don’t turn on yet)
6. Set out a clean plate lined with paper towels for the cooked beef

Preparation Phase

Vegetable Prep

1. Onion Preparation:

• Cut off both ends of the onion
• Cut in half from top to bottom
• Peel off the skin and outer layer
• Place flat side down and slice into thin strips
• Turn and cut across the strips to dice
• Aim for pieces about ¼-inch in size
• Place in a small bowl and set aside

1. Mushroom Preparation:

• Clean mushrooms with a damp paper towel (don’t wash under water)
• Remove any tough stem ends
• Slice mushrooms into even pieces (about ⅛-inch thick)
• Place in a separate bowl and set aside

1. Garlic Preparation:

• Separate cloves from head
• Using the flat side of your knife, press down firmly to crush each clove
• Remove peels
• Finely mince garlic
• Place in a small bowl and set aside

Cooking Phase

Step 1: Start the Noodles

1. Fill large pot ⅔ full with water
2. Add 1 tablespoon salt to water
3. Place on high heat and bring to boil
4. Once boiling, add noodles
5. Set timer according to package directions (usually 7-9 minutes)
6. Stir occasionally to prevent sticking
7. Test one noodle when timer goes off – should be tender but still firm
8. Drain in colander when done
9. Return to pot and toss with 1 tablespoon butter to prevent sticking

Step 2: Cook the Beef

1. Place your large skillet on the stove
2. Turn heat to medium-high
3. Let pan heat for 2 minutes
4. Add ground beef to hot pan
5. Use wooden spoon to break meat into small pieces (about size of peas)
6. Stir occasionally
7. Cook until no pink remains (about 7-8 minutes)
8. Look for browning on the bottom of pieces
9. If excess fat pools, carefully tilt pan and spoon off
10. Transfer beef to paper-towel lined plate if very greasy

Step 3: Cook the Vegetables

1. In the same pan with remaining beef fat:

• Add diced onions
• Stir to coat with fat
• Cook 3-4 minutes until becoming translucent
• Add sliced mushrooms
• Add minced garlic
• Stir frequently
• Cook 5-7 minutes until mushrooms shrink and brown
• Vegetables should be soft and golden

Step 4: Make the Sauce

1. Return beef to pan if removed
2. Sprinkle flour evenly over meat and vegetable mixture
3. Stir constantly for 1 minute (this cooks out raw flour taste)
4. While stirring, slowly pour in ½ cup of beef broth
5. Stir until smooth with no flour lumps
6. Add remaining beef broth gradually, stirring constantly
7. Add cream of mushroom soup
8. Stir until completely combined
9. Bring to gentle simmer (small bubbles around edge)
10. Cook for 5 minutes, stirring occasionally
11. Sauce should coat back of spoon

Step 5: Finish the Dish

1. Remove pan from heat completely
2. Let stand 2-3 minutes (very important!)
3. While stirring constantly, add sour cream in 3-4 portions
4. Add Worcestershire sauce
5. Add ½ teaspoon salt and ½ teaspoon pepper
6. Taste sauce and adjust seasoning
7. If sauce is too thick, add warm beef broth 2 tablespoons at a time
8. If too thin, return to low heat and simmer 2-3 minutes

Step 6: Serve

1. Place portion of noodles in each bowl
2. Ladle hot stroganoff sauce over noodles
3. Sprinkle with chopped parsley if using
4. Serve immediately while hot

Troubleshooting

Sauce Too Thin?

• Mix 1 tablespoon cornstarch with 2 tablespoons cold water in small bowl
• Stir mixture into simmering sauce
• Cook for additional 2-3 minutes, stirring constantly
• Sauce should coat back of spoon when ready

Sauce Too Thick?

• Add warm beef broth, ¼ cup at a time
• Stir well after each addition
• Continue until desired consistency
• Remember sauce will thicken as it cools

Sour Cream Curdling?

• Remove pan from heat completely
• Let sauce cool 2-3 minutes
• Make sure sour cream is room temperature
• Add sour cream in small amounts while stirring constantly
• Never boil sauce after adding sour cream

Lumpy Sauce?

• Remove from heat
• Whisk vigorously to break up lumps
• If needed, strain through fine-mesh strainer
• Return to pan and reheat gently

Variations & Substitutions

Protein Options:

• Ground turkey (93% lean)
• Ground chicken (use chicken broth instead of beef)
• Plant-based ground meat (follow package cooking instructions)

Mushroom Options:

• Button mushrooms (mildest flavor)
• Cremini mushrooms (more robust flavor)
• Portobello mushrooms (cut into small pieces)
• Canned mushrooms (drain and rinse first)

Dairy Alternatives:

• Greek yogurt instead of sour cream (full fat works best)
• Dairy-free sour cream
• Coconut cream (unsweetened)

Noodle Options:

• Wide egg noodles (traditional)
• Fettuccine
• Penne
• Gluten-free pasta

Storage & Reheating

Storage:

• Cool completely before storing
• Store sauce and noodles separately
• Use airtight containers
• Refrigerate up to 3 days
• Freeze sauce only (no noodles) up to 2 months

Reheating:

• Microwave Method:

1. Place portion in microwave-safe bowl
2. Add 1-2 tablespoons beef broth or water
3. Cover with microwave-safe lid or paper towel
4. Heat in 30-second intervals
5. Stir between intervals
6. Heat until steaming (165°F)

• Stovetop Method:

1. Place in saucepan over medium-low heat
2. Add splash of beef broth or water
3. Stir frequently
4. Heat until steaming (165°F)
5. Don’t allow to boil

Safety Notes & Tips

Food Safety:

• Ground beef must reach 160°F (71°C)
• Use instant-read thermometer to check temperature
• Don’t leave dairy-based sauce at room temperature over 2 hours
• Cool completely before refrigerating
• Reheat leftovers to 165°F (74°C)

Pro Tips:

• Choose 85/15 ground beef for best flavor-to-fat ratio
• Bring sour cream to room temperature before using
• Cook noodles just before serving
• Taste and adjust seasoning before final salt addition
• Keep some extra beef broth handy for adjusting sauce consistency

Common Mistakes to Avoid:

• Don’t overcrowd mushrooms or they’ll steam instead of brown
• Never boil sauce after adding sour cream
• Don’t skip cooling period before adding sour cream
• Don’t rinse noodles after cooking
• Don’t overcook noodles – they should be al dente

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This ground beef stroganoff recipe transforms the traditional beef stroganoff into an easy weeknight meal. Perfect with steamed veggies or roasted brussels sprouts on the side. For more dinner ideas, check our other one-pot meals and ground beef recipes.