Easy 30-Minute Ground Beef Stroganoff — Creamy Comfort Food Dinner

Ground Beef Stroganoff — Your 30-Minute Weeknight Hero

If dinner needs to happen fast, Ground Beef Stroganoff shows up like a culinary superhero — creamy sauce, tender beef, and noodles that soak up all the good stuff. This Ground Beef Stroganoff Recipe turns pantry staples into a seriously comforting meal without the fuss. Ready in about half an hour, it hits the comfort-food note while staying smart enough for weeknight rotation.

Why you’ll fall for this Stroganoff Recipe

Remember those boxed versions you ate as a kid? Yeah — toss that memory. This is the grown-up, made-from-scratch version that still cooks in the same time frame. Why you’ll love it:

• It’s a proper Fast Dinner Recipe that tastes homemade.
• It uses simple ingredients you probably already keep on hand.
• It’s flexible: swap proteins, tweak spices, or turn it vegetarian if you want a Custom Menu option.
• It reheats beautifully for lunches or meal prep — a perfect Fast Dinner solution for busy families.

Want deep flavor with zero canned soups? You got it. Want creamy richness without a heavy feel? Done. Want to impress someone without breaking a sweat? Absolutely.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Egg noodles or pasta — The shape matters. Egg noodles hold sauce in their crevices and stay tender without getting mushy. Use your go-to pasta if you must, but measure it carefully so your sauce-to-noodle ratio stays perfect.
• Ground beef — The flavor engine. Lean beef browns fast and brings savory depth. Swap to ground turkey or a plant-based substitute if you want lighter fare or a Custom Menu twist.
• Butter and flour (roux) — This simple combo builds your sauce base. Butter gives richness; flour thickens without lumps when whisked properly. Together they create that silky body for the sauce.
• Beef broth — Real broth adds umami and backbone. If all you have is chicken broth, it’ll work in a pinch — the result still counts as a solid Beef Dinner.
• Milk (or a milk blend) — Adds creaminess without the heaviness of cream. You can tweak fat levels for a lighter Healthy Dinner Recipe or go full comfort with whole milk.
• Sour cream — The finish. It brightens and enriches the sauce, giving that tangy, silky finish classic to stroganoff. Greek yogurt can stand in if you prefer.
• Onions and garlic — Aromatics that build flavor fast. Don’t skip them — they turn simple beef into something soulful.
• Seasonings (salt, pepper, paprika, Worcestershire) — Small amounts go a long way. Worcestershire adds savory complexity — add a splash and watch the sauce sing.

How to Make It

1. Boil the pasta: Cook your egg noodles to al dente — a minute or two less than package directions. Drain, don’t rinse; the starch helps the sauce cling.
2. Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break it apart. Cook until evenly browned; drain excess fat if needed. Season lightly.
3. Sauté aromatics: In the same pan, add a knob of butter. Toss in chopped onions and minced garlic. Cook until the onions sweat and pick up a little color.
4. Make the roux: Lower heat to medium. Sprinkle in flour and stir constantly for a minute or two to cook out raw flour taste. This step builds your sauce body.
5. Add liquid: Gradually whisk in beef broth to deglaze the pan and dissolve any roux lumps. Let the mixture thicken slightly, then whisk in milk. Simmer until it reaches a silky sauce consistency.
6. Season and finish: Stir in Worcestershire, paprika, salt, and pepper. Turn the heat to low, remove from flame, and fold in sour cream until smooth. Return the beef and drained noodles to the skillet and toss until everything glows with sauce.
7. Taste and adjust: Salt, pepper, a squeeze of lemon, or an extra dash of Worcestershire — tweak to your taste.

Pro tip: If the sauce looks too thick after you add noodles, stir in a splash of reserved pasta water to loosen it.

Pro tips for perfect results

• Brown the meat well. Those little browned bits (fond) in the pan carry massive flavor into the sauce. Don’t rush this step.
• Cook the pasta slightly under — it finishes cooking in the sauce and won’t soak up too much liquid.
• Keep heat moderate when adding sour cream. Too-hot sauce can make sour cream separate. Remove the pan from direct heat, then stir in the sour cream for the creamiest finish.
• Use reserved pasta water. That starchy water helps the sauce cling to noodles and makes the texture glossy. Never dump it down the sink until you’ve used it.
• If you want a lighter finish, substitute part of the sour cream with Greek yogurt. If you want ultra-rich, swap some milk for cream. Small changes = big impact.

Variations to try

• Mushroom upgrade: If you love mushrooms, sauté them with the onions. They add an earthy depth that pairs beautifully with beef. (Not a fan? Totally optional.)
• Ground chicken or turkey: Swap beef for poultry for a lighter Easy Beef Recipe alternative — still creamy, just milder.
• Vegetarian stroganoff: Use mushrooms or a meat substitute like tempeh or seitan. Add a splash of soy sauce to amplify umami.
• Spicy twist: Add a pinch of cayenne or a drizzle of hot sauce to wake up the dish.
• Custom Menu touch: Serve portions with different toppings — pickled onions, chopped herbs, crispy shallots — let guests personalize their bowls.

Best ways to serve

Pair stroganoff with fresh, crisp sides to cut through the richness:

• Simple green salad with a tangy vinaigrette.
• Steamed green beans or broccoli for color and fiber.
• Crusty bread for dunking — optional, but never a wrong move.

Want to plate like a pro? Spoon a mound of noodles in the center, top with a spoonful of extra sauce and a sprinkle of fresh parsley. Instant comfort-chic.

Storage & leftovers — quick tips

This Fast Dinner reheats well, but follow a few rules:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: It freezes okay for up to 3 months, though the texture of dairy can change. Thaw overnight in the fridge.
• Reheat gently: Warm in a skillet over low heat with a splash of milk or broth. Microwave in short bursts and stir. Add liquid when reheating to bring back creaminess.

FYI: If you plan to freeze, consider storing noodles and sauce separately for best texture.

FAQs

Why this belongs on your Custom Menu

Building a Custom Menu for the week? This dish earns a spot because it blends speed, comfort, and flexibility. Serve it as a standalone Beef Dinner one night, then reinvent leftovers with roasted veggies or a crisp salad the next. It’s budget-friendly and crowd-pleasing — perfect for families, roommates, or solo cooks who want an easy win.

Quick swaps for different goals

Want the Fast Dinner to be lighter? Use ground turkey and low-fat dairy. Want to keep it classic? Stick with lean ground beef and full-fat sour cream. Need a gluten-free option? Choose GF pasta and a GF flour for the roux. The formula stays the same — adjust ingredients to match your vibe.

The one-pan advantage

This recipe plays nicely as a one-skillet meal: brown beef, build sauce, toss in noodles. Less washing, more eating. A one-pan approach saves time and keeps flavors concentrated, which is why this is such a dependable Easy Beef Recipe in my rotation.

Reader favorite moment (real talk)

You don’t need a fancy technique or special tools. A hot skillet and a whisk do most of the work. My readers on Pinterest call this a pantry miracle — quick, comforting, and shockingly homemade. One reader said they wrote the recipe on a flash card and made it again that week. That’s the kind of repeatability that counts.

Final thoughts — the wrap-up

If you want a dependable Ground Beef Stroganoff that feels like a hug in a bowl but plays well on a busy weeknight, this Ground Beef Stroganoff Recipe is for you. It balances speed, flavor, and flexibility: a true Fast Dinner champion, an easy addition to any Custom Menu, and a reliable Beef Dinner when you need comfort fast.

Try it this week. Tweak the dairy, swap proteins, add mushrooms or skip them — make it yours. And remember: measure pasta carefully, brown the beef, and stir in the sour cream off heat for the creamiest results. IMO, once you nail this one, you’ll stop ordering takeout on hectic nights.

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Easy 30-Minute Ground Beef Stroganoff — Creamy Comfort Food Dinner

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A wallet-friendly, kid-approved weeknight dinner that comes together in about half an hour. Make extra — people always come back for seconds.

• Author: Irma
• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 oz egg noodles (wide noodles work great)
• 1 lb ground beef
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup beef broth
• 1 ¼ cup milk
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• ¼ cup sour cream

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Instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles to package directions; drain and set aside.
2. While the pasta cooks, warm a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until fully browned (about 6–8 minutes). Drain any excess fat, transfer the beef to a plate, and set aside.
3. In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes to form a smooth roux — this is the base that will thicken your sauce.
4. Slowly pour in the beef broth while whisking to avoid lumps. Let the mixture simmer and thicken for 3–4 minutes.
5. Gradually whisk the milk into the sauce and continue cooking until it becomes silky and slightly reduced, about 5–7 minutes more.
6. Stir in the garlic powder, onion powder, black pepper, and salt. Taste and tweak seasoning as needed.
7. Turn the heat to low. Add the drained noodles and the browned beef back into the skillet, tossing until everything is evenly coated and warmed through.
8. Remove the pan from heat and gently fold in the sour cream until the sauce is smooth and creamy.
9. Plate immediately and serve with a vegetable side or garlic toast.

Notes

• Notes & Tips
  • Pasta ratio matters. Use no more than 6 ounces of pasta — too much pasta will soak up the sauce and leave the dish dry.
  • Double it. DOUBLE THE RECIPE if you want leftovers — it reheats beautifully and people will ask for seconds.
  • Roux reminder: Whisk continuously when you add flour so the sauce stays lump-free.
  • Heat control: Add sour cream off the heat or over very low heat to prevent curdling.
  • Swap ideas: Prefer lighter fare? Try ground turkey. Want extra depth? Toss in sliced mushrooms with the onions.
• Storage
  • Fridge: Cool to room temperature, store in an airtight container for 3–4 days.
  • Reheat: Microwave in 30-second bursts, stirring between each, or warm gently on the stove with a splash of milk to revive creaminess.
  • Freezing: You can freeze, but dairy may change texture. For best results, freeze sauce separate from noodles.

Nutrition

• Calories: 662kcal
• Sugar: 5g
• Sodium: 1160mg
• Fat: 42g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 164mg