30-Minute Ground Beef Stroganoff

Nothing beats a comforting bowl of ground beef stroganoff when you need dinner on the table fast. This 30-minute version delivers all the creamy, savory satisfaction of traditional stroganoff without the time commitment or fancy ingredients. The rich sauce clings to tender egg noodles while seasoned ground beef adds heartiness that turns this into a complete meal in one skillet.

This recipe solves the weeknight dinner dilemma perfectly. You can have everything from start to finish in half an hour, which means less time in the kitchen and more time with your family. The one-skillet approach also means minimal cleanup, and the ingredients are basic pantry staples you probably already have on hand.

Why You’ll Love This Ground Beef Stroganoff Dinner

The quick cooking time makes this dinner ideal for busy weeknights when you’re short on energy but still want something homemade. Everything comes together in one pan while the noodles cook separately, streamlining the entire process. You’ll have a hot meal ready before takeout would even arrive.

The creamy sauce is genuinely satisfying without being heavy. Making it from scratch with a simple roux means you control the thickness and flavor, and it tastes fresher than anything from a jar or packet. The sour cream adds that classic tangy richness that makes stroganoff so crave-worthy.

Ground beef keeps this recipe budget-friendly compared to traditional stroganoff made with expensive beef cuts. It also cooks faster and doesn’t require any special prep work beyond browning. The result is just as delicious and filling, with the added bonus of being easier on your wallet.

Leftovers reheat beautifully, which means you can double the batch and have lunches or another quick dinner ready to go. The flavors actually deepen overnight as the sauce settles into the noodles and beef.

Ingredients for Ground Beef Stroganoff Dinner

I use regular ground beef at 80/20 for this recipe because it has enough fat to keep the dish flavorful without being greasy. Leaner beef works too if you prefer, but you might want to add a touch more butter to compensate for the reduced richness.

• 6 ounces egg noodles
• 1 pound ground beef
• 1/4 cup butter
• 1/4 cup flour
• 1 cup beef broth
• 1 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup sour cream

The egg noodles are traditional for stroganoff, and their wide, flat shape holds the sauce perfectly. Stick with 6 ounces even if it seems like a small amount. Any more than that and the sauce won’t coat everything properly. If you need to feed more people, double the entire recipe rather than just adding more noodles.

Quality beef broth makes a noticeable difference in the final flavor. I go for low-sodium versions so I can control the salt level myself. The broth forms the base of your sauce, so using one with good flavor pays off. Whole milk creates the richest, creamiest sauce, though 2% works in a pinch if that’s what you have.

Full-fat sour cream is essential here. Light or fat-free versions can break when heated and won’t give you that silky, tangy finish the dish needs. Add the sour cream at the very end off the heat to prevent it from curdling.

How to Make Ground Beef Stroganoff Dinner

The trick to smooth, lump-free sauce is whisking constantly when you add the liquids to the roux. I keep a whisk nearby and work steadily but calmly through each step to get that restaurant-quality texture.

Cook the Noodles

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the egg noodles and cook according to package directions until tender but still slightly firm. They’ll continue to soften when mixed with the hot sauce, so avoid overcooking them at this stage. Drain the noodles in a colander and set them aside while you make the sauce.

Brown the Beef

Heat a large skillet over medium heat and add the ground beef. Break it up with a wooden spoon or spatula as it cooks, creating small crumbles rather than large chunks. Cook for 6-8 minutes until no pink remains and the beef has developed some brown spots. These browned bits add extra flavor to the finished dish. Drain off any excess fat, then transfer the beef to a plate and set it aside.

Build the Roux

Return the empty skillet to medium heat and add the butter. Let it melt completely, swirling the pan to coat the bottom evenly. Sprinkle the flour over the melted butter and immediately start whisking. Keep whisking continuously for about 2 minutes. The mixture should turn a light golden color and smell slightly nutty. This cooking time removes the raw flour taste that would otherwise make your sauce taste pasty.

Create the Sauce Base

Pour the beef broth into the roux in a steady stream while whisking constantly. The mixture will bubble and thicken quickly at first, which is exactly what you want. Keep whisking for 3-4 minutes until the sauce becomes smooth and thick enough to coat the back of a spoon. You shouldn’t see any lumps at this point.

Add the Milk

Slowly pour in the milk while continuing to whisk. The sauce will thin out temporarily before thickening again. Keep stirring over medium heat for 5-7 minutes. You’re looking for a creamy consistency that flows but isn’t runny. The sauce should be thick enough to cling to the noodles without pooling at the bottom of the bowl.

Season and Combine

Stir in the garlic powder, onion powder, black pepper, and salt. Mix well so the seasonings distribute evenly throughout the sauce. Reduce the heat to low and add the cooked egg noodles and browned ground beef back into the skillet. Toss everything together until the noodles and beef are completely coated in the creamy sauce and heated through.

Finish with Sour Cream

Remove the skillet from the heat completely. This step is important because adding sour cream to a hot pan can cause it to separate and curdle. Gently fold in the sour cream, stirring until it’s fully incorporated and the sauce looks smooth and glossy. The tangy flavor from the sour cream balances the richness of the butter and milk perfectly.

What to Serve with Ground Beef Stroganoff Dinner

This stroganoff is rich and filling, so pairing it with lighter, brighter sides creates a balanced meal.

Glazed Carrots: Sweet, tender carrots glazed with butter and a touch of brown sugar or honey provide a colorful contrast to the creamy stroganoff. The natural sweetness cuts through the savory richness and adds nutrition to your plate without any heaviness.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon juice and a sprinkle of salt keeps things healthy and adds a fresh, green element. The slight bitterness of broccoli balances the creamy sauce nicely, and it cooks quickly while you’re finishing the stroganoff.

Garlic Bread: Crusty garlic bread is perfect for soaking up any extra sauce left in your bowl. Toast slices of French bread brushed with garlic butter under the broiler for a couple of minutes until golden and crispy. It turns the meal into something that feels more indulgent.

Garden Salad: A crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette adds freshness and crunch. The acidic dressing cuts through the richness of the stroganoff and helps cleanse your palate between bites.

Roasted Green Beans: Toss green beans with olive oil, salt, and pepper, then roast them at 425°F for 15-20 minutes until they’re tender with crispy edges. The caramelization adds a slightly sweet, nutty flavor that complements the savory beef.

Dinner Rolls: Warm, buttery dinner rolls make this meal feel more complete and give everyone something to nibble on while you finish plating. They’re also great for younger kids who might want something simple alongside the stroganoff.

Pro Tips & Variations

Prevent Lumpy Sauce: The key to smooth sauce is adding liquids gradually while whisking constantly. If you do end up with lumps, pour the sauce through a fine-mesh strainer before adding the noodles and beef. It takes an extra minute but guarantees silky results.

Add Mushrooms: Sauté 8 ounces of sliced mushrooms in the skillet after you remove the browned beef. Cook them until they release their moisture and turn golden brown, about 5-6 minutes, then set them aside with the beef. Add them back in with the noodles at the end. Mushrooms are traditional in stroganoff and add an earthy depth.

Boost the Flavor: Stir in a teaspoon of Worcestershire sauce with the seasonings for extra umami depth. You can also add a tablespoon of Dijon mustard for a subtle tang that makes the flavors more complex.

Fresh Garlic Option: For more pronounced garlic flavor, sauté 2-3 cloves of minced fresh garlic in the skillet right after you drain the beef and before adding the butter. Cook it for just 30 seconds until fragrant, then proceed with making the roux.

Make It Ahead: This stroganoff reheats well, so you can make it up to 2 days ahead and store it in the refrigerator. When reheating, add a splash of milk to loosen the sauce, which thickens as it sits. Warm it gently on the stovetop or in the microwave.

Freeze for Later: Cool the stroganoff completely and portion it into freezer-safe containers. It keeps frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of milk or broth to restore the creamy consistency.

Pasta Variations: While egg noodles are classic, you can use penne, rotini, or even rice if that’s what you have. Just remember to stick with 6 ounces of whatever pasta you choose to maintain the right sauce-to-noodle ratio.

Lighter Version: Substitute Greek yogurt for the sour cream to cut some fat and add extra protein. Use 2% milk instead of whole milk. The sauce will be slightly less rich but still delicious and creamy enough to satisfy.

Storage & Reheating Tips

Store leftover ground beef stroganoff in an airtight container in the refrigerator for 3-4 days. Glass containers work best because they don’t absorb odors and keep the stroganoff fresh. Let it cool to room temperature before sealing and refrigerating.

When reheating on the stovetop, add a few tablespoons of milk or beef broth to the pan along with the stroganoff. Heat over medium-low, stirring frequently, until warmed through. The added liquid helps restore the creamy consistency that thickens during storage.

For microwave reheating, place a portion in a microwave-safe bowl and add a splash of milk. Cover loosely and heat in 30-second increments, stirring between each interval, until hot throughout. This prevents the edges from drying out while the center stays cold.

The stroganoff freezes well in individual portions or as a full batch. Use freezer-safe containers or heavy-duty freezer bags, leaving a bit of space at the top for expansion. Label with the date and use within 3 months for best quality. Thaw completely in the refrigerator overnight before reheating.

Common Questions

Can I use a different type of meat? Ground turkey or ground chicken work as substitutes, though they’ll create a lighter flavor than beef. You might want to add an extra tablespoon of butter when browning poultry since it has less fat. Ground pork also works well and adds a slightly sweet richness.

How do I fix sauce that’s too thick? Thin it out by stirring in milk or beef broth a tablespoon at a time until you reach the desired consistency. Heat it gently while adding liquid so everything incorporates smoothly. The sauce thickens as it sits, so it’s better to make it slightly thinner than you think you need.

Can I make this without the roux? You can substitute cornstarch for the flour-based roux. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. After browning the beef, melt the butter and add the broth, then stir in the slurry and cook until thickened before adding the milk.

What if I don’t have egg noodles? Any pasta works, though the texture and shape will be different. Use the same 6-ounce measurement regardless of pasta type. Short shapes like penne or shells hold the sauce in their grooves, while long pasta like fettuccine gives you more of a traditional stroganoff feel.

Why did my sour cream curdle? Sour cream curdles when added to very hot liquid or when the mixture is actively cooking. Always remove the pan from heat before stirring in the sour cream, and add it as the last step. If it does curdle, the sauce will still taste fine even though the texture looks less smooth.

This ground beef stroganoff dinner proves that comfort food doesn’t require hours of cooking or expensive ingredients. With one skillet and half an hour, you can have a creamy, satisfying meal that tastes like you spent far more effort making it.