The Ultimate 30-Minute Ground Beef Stroganoff Recipe

Looking for a quick weeknight dinner that tastes like you spent hours in the kitchen? This Ground Beef Stroganoff recipe transforms humble ingredients into a restaurant-worthy meal in just 30 minutes. My Ground Beef Stroganoff features tender beef, savory mushrooms, and a rich, creamy sauce that’s perfect for pouring over egg noodles. No more struggling with complicated recipes – this version simplifies the classic dish while keeping all the flavor.

Key Highlights:

• Ready in 30 minutes flat
• Serves 4 people perfectly
• Uses budget-friendly ingredients
• Perfect for cooking beginners

Time Breakdown

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

Nutrition Information Per Serving

Nutrient	Amount
Calories	520
Protein	28g
Carbohydrates	42g
Fat	25g
Fiber	3g
Sodium	780mg

Values are approximate and based on using 85/15 ground beef and full-fat dairy products

What You Need

Ingredients Table

Ingredient	Amount	Notes
For the Base
Lean ground beef	1 pound (85/15)	Main protein
Medium onion	1 (about 1 cup diced)	Yellow or white
Fresh mushrooms	8 ounces	Button or cremini
Garlic cloves	3 (about 1 Tbsp minced)	Fresh preferred
For the Sauce
Low-sodium beef broth	2 cups	Boxed or canned
Cream of mushroom soup	1 can (10.5 oz)	Regular, not low-fat
Sour cream	1 cup	Full-fat works best
All-purpose flour	2 tablespoons	For thickening
Worcestershire sauce	1 tablespoon	Adds umami depth
Black pepper	1 teaspoon	Freshly ground if possible
Salt	1 teaspoon	Adjust to taste
For Serving
Egg noodles	12 ounces	Medium or wide
Fresh parsley	2 tablespoons chopped	Optional garnish

Kitchen Tools Table

Tool	Purpose
12-inch skillet or Dutch oven	Main cooking vessel
Large pot	For cooking noodles
Measuring cups & spoons	For accurate measurements
Sharp chef’s knife	For prep work
Cutting board	For safe food preparation
Wooden spoon	For stirring without scratching pan
Colander	For draining noodles
Small bowls	For pre-measuring ingredients
Kitchen timer	For tracking cooking times

Step-by-Step Instructions

Before You Start (Mise en Place)

1. Read through the entire recipe twice
2. Gather all ingredients on your counter
3. Fill a large pot with water for the noodles (don’t turn on yet)
4. Set out a clean plate lined with paper towels for the cooked beef

I always find that proper preparation makes this Ground Beef Stroganoff recipe go much smoother. Taking a few minutes to organize your kitchen space before you start cooking can save you from that frantic “where’s the garlic?” moment while your beef is browning!

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 into ¼-inch pieces
   • Place in a small bowl and set aside
2. Mushroom Preparation:
   • Clean mushrooms with a damp paper towel (don’t wash under water)
   • Remove any tough stem ends
   • Slice mushrooms evenly (about ⅛-inch thick)
   • Place in a separate bowl and set aside
3. Garlic Preparation:
   • Separate cloves from head
   • Using the flat side of your knife, press down firmly to crush each clove
   • Remove peels and finely mince
   • Place in a small bowl and set aside

When prepping mushrooms for this Ground Beef Stroganoff, remember that they shrink considerably during cooking. What looks like too many raw will be just perfect once cooked! For an even richer flavor, try using a mix of button and cremini mushrooms like I do in my Beef Queso Mac and Cheese.

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 to ensure even browning
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

The key to perfectly browned ground beef for your stroganoff is not crowding the pan and breaking it into small, even pieces. This technique also works wonderfully in my Hobo Casserole recipe!

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 to prevent garlic from burning
   • Cook 5-7 minutes until mushrooms shrink and brown
   • Vegetables should be soft and golden with most liquid evaporated

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 be thick enough to coat back of spoon

Step 5: Finish the Dish

1. Remove pan from heat completely
2. Let stand 2-3 minutes (very important to prevent curdling!)
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

If you enjoy Asian-inspired flavors, try my Mongolian Ground Beef Noodles for a different take on ground beef and noodles!

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

Dietary Notes:

• Contains: Dairy, gluten, and beef
• For gluten-free: Use gluten-free flour, pasta, and verify soup is gluten-free
• For dairy-free: Use plant-based alternatives for sour cream