Easy Ground Beef Stroganoff (The Perfect 30-Minute Meal!)

What’s your go-to plan for those chaotic weeknights when you need a delicious, comforting dinner on the table, fast? The 5 PM scramble is real, but you don’t have to resort to takeout. What if you could whip up a rich, savory, and family-pleasing classic in about 30 minutes, using just one pan?

This easy Ground Beef Stroganoff recipe is the answer. It takes all the creamy, nostalgic flavors of traditional beef stroganoff and makes them accessible for even the busiest of days. We’re swapping pricey cuts of steak for affordable and convenient ground beef, simmering it all in a luscious sour cream and mushroom sauce. This is the ultimate comfort food solution that will become a staple in your dinner rotation.

Ingredients

This recipe relies on simple, easy-to-find ingredients to build a sauce with incredible depth of flavor. Full-fat sour cream is highly recommended for the creamiest, richest result.

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Timing

This is a true weeknight warrior. From chopping the onion to serving, you’re looking at a meal that’s ready in about half an hour.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 30 minutes

Step-by-Step Instructions

Follow these simple steps to create a rich, creamy, and flavorful stroganoff in no time.

Step 1: Brown the Beef and Vegetables

In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. When the beef is about halfway browned, add the butter, chopped onion, and sliced mushrooms to the skillet. Continue to cook, stirring occasionally, until the beef is fully cooked through and the mushrooms are browned and have released their liquid.

• Actionable Tip: If your ground beef releases a lot of excess grease, carefully drain it from the pan before proceeding. This will prevent your final sauce from being oily.

Step 2: Build the Savory Sauce Base

Reduce the heat to low. Add the minced garlic, dried thyme, and dried parsley to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Sprinkle the all-purpose flour over the beef mixture and stir to combine, cooking for another 1-2 minutes.

• Actionable Tip: “Toasting” the flour for a minute is a crucial step. It cooks out any raw, pasty flavor from the flour and helps to create a smooth, rich base for your sauce.

Step 3: Simmer to Perfection

Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to combine everything and scrape up any flavorful browned bits from the bottom of the pan. Increase the heat slightly and bring the sauce to a simmer. Let it bubble gently over low heat for 7-10 minutes, allowing it to thicken.

• Actionable Tip: The sauce will thicken significantly during this simmer. You can control the final consistency by how much broth you use—start with 2 ½ cups and add more if you prefer a thinner sauce.

Step 4: Finish with Sour Cream

Stir in the sour cream and continue to cook for an additional 1-2 minutes until it is heated through. Be careful not to let the sauce boil after adding the sour cream. Season with salt and pepper to your taste.

• Actionable Tip: For the creamiest, smoothest sauce, ensure your heat is on low and that your sour cream is at room temperature before stirring it in. Adding cold sour cream to a very hot liquid can sometimes cause it to curdle.

Nutritional Information

This is an estimate for one serving of the stroganoff (about ¼ of the recipe), not including noodles or other sides. Please note that values are approximate.

• Calories: 450 kcal
• Protein: 30 g
• Carbohydrates: 12 g
• Fat: 30 g
• Saturated Fat: 15 g
• Sugar: 5 g

Healthier Alternatives

This comfort food classic can easily be lightened up with a few smart substitutions.

• Leaner Protein: Swap the lean ground beef for 93/7 lean ground turkey or ground chicken for a lower-fat option.
• Lighter Creaminess: Substitute the full-fat sour cream with a light sour cream or plain full-fat Greek yogurt. Greek yogurt will add a bit more tang, which is also delicious.
• Veggie Power: Bulk up the dish with more vegetables. Doubling the mushrooms or stirring in a few handfuls of fresh spinach at the end are great ways to add nutrients.

Serving Suggestions

This versatile Ground Beef Stroganoff is fantastic served in a variety of ways.

• The Classic Way: Serve generously spooned over a bed of wide, buttery egg noodles. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
• Comfort Food Mashup: This is absolutely incredible served over a pile of fluffy mashed potatoes or creamy polenta, allowing every drop of the rich sauce to be soaked up.
• Simple & Easy: For a quick meal, serve it over simple white or brown rice.
• Low-Carb Options: To keep it low-carb, serve the stroganoff over zucchini noodles (zoodles), cauliflower rice, or steamed green beans.

Common Mistakes to Avoid

For a perfect stroganoff every time, be sure to avoid these common kitchen missteps.

• Boiling the Sour Cream: Bringing the sauce to a boil after adding the sour cream can cause it to curdle or separate. Solution: Keep the heat on low and gently heat the sour cream through without letting it bubble.
• Not Draining the Grease: Using ground beef with a higher fat content can result in a greasy sauce if not drained properly. Solution: Always spoon off any significant amount of excess fat after browning the beef.
• Mixing Noodles in Too Early: As the recipe notes state, adding the noodles directly to the pot to store will result in mushy noodles and no sauce. Solution: Always store the stroganoff and the noodles separately, combining them just before serving.

Storing Tips

Leftover stroganoff is a fantastic next-day lunch!

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat gently in a saucepan over low heat on the stovetop. You may need to add a small splash of beef broth to thin out the sauce as it reheats. Avoid using a high heat, which can cause the sauce to separate.
• Freezing: You can freeze this stroganoff, but be aware that the texture of the sour cream-based sauce may change slightly upon thawing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This easy Ground Beef Stroganoff is the definition of a weeknight winner. It’s incredibly fast, made with simple ingredients, and delivers a level of rich, savory comfort that will have the whole family cleaning their plates. It’s the perfect, reliable recipe to have in your back pocket for those days when you need a delicious and satisfying meal without the stress.

We hope this becomes a new favorite in your home! If you try this recipe, please leave a comment and a rating below to let us know how you liked it. We love hearing your feedback! For more easy and delicious dinner ideas, don’t forget to subscribe.

FAQs

Q1. Can I use a different type of mushroom?

Absolutely! While classic white button or cremini mushrooms work beautifully, you could easily substitute them with sliced baby portobello mushrooms for a deeper, earthier flavor. A wild mushroom blend would also be fantastic.

Q2. What can I use if I don’t have sour cream?

For a similar tang and creaminess, full-fat plain Greek yogurt is the best substitute. You could also use heavy cream for a richer, less tangy sauce, or even cream cheese for an extra thick and creamy result.

Q3. Can I make this dish gluten-free?

Yes. To make this recipe gluten-free, simply substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. Also, ensure your Worcestershire sauce is a certified gluten-free brand, as some contain gluten.

Q4. My sauce seems too thin. How can I thicken it?

If your sauce isn’t as thick as you’d like after simmering, you can create a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering sauce and let it bubble for a minute until it has thickened.

Easy Ground Beef Stroganoff (The Perfect 30-Minute Meal!)

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• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 4 Servings 1x

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Description

This easy Ground Beef Stroganoff recipe is the ultimate comfort food solution for busy weeknights. It takes all the creamy, nostalgic flavors of traditional beef stroganoff and makes them accessible in about 30 minutes, using just one pan. We’re swapping pricey cuts of steak for affordable ground beef, simmering it all in a luscious sour cream and mushroom sauce.

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Ingredients

• $1$ lb. Lean Ground Beef
• $3$ tablespoons Unsalted Butter
• $1$ Small Onion, chopped
• $16$ ounces White Button or Cremini Mushrooms, sliced
• $3$ Garlic Cloves, minced
• $1/2$ teaspoon Dried Thyme
• $1$ teaspoon Dried Parsley
• $2\; 1/2$ tablespoons All-Purpose Flour
• $2\; 1/2$ – $3$ cups Low-Sodium Beef Broth
• $1$ tablespoon Worcestershire Sauce
• $1$ teaspoon Dijon Mustard
• $1/2$ cup Full-Fat Sour Cream, room temperature
• To taste Kosher Salt and Black Pepper
• Optional: Fresh Parsley, for garnish
• For serving: Cooked Egg Noodles or Mashed Potatoes

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Instructions

• Brown Beef and Vegetables: In a large skillet, brown the ground beef over medium-high heat. When halfway browned, add the butter, onion, and mushrooms. Cook until the beef is cooked through and the mushrooms are browned. Drain any excess grease.
• Build the Sauce Base: Reduce heat to low. Add the minced garlic, thyme, and dried parsley and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir for 1-2 minutes to cook out the raw flour taste.
• Simmer to Thicken: Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine and scraping up any browned bits. Bring to a simmer and let it bubble gently for 7-10 minutes, allowing it to thicken.
• Finish with Sour Cream: Stir in the room temperature sour cream and cook for 1-2 more minutes until heated through. Do not let the sauce boil after this step. Season with salt and pepper to taste and serve immediately over egg noodles or mashed potatoes.

Notes

• For a Creamy, Smooth Sauce: Using room temperature sour cream and stirring it in over low heat is the secret to preventing it from curdling.
• “Toast” the Flour: Cooking the flour for a minute before adding liquids is a crucial step that removes any raw, pasty flavor and helps create a rich, smooth sauce.
• Control the Consistency: You can control the final thickness of your stroganoff by how much broth you use. Start with 2 ½ cups and add a bit more if you prefer a thinner sauce.
• Drain If Needed: If your ground beef is not lean, be sure to drain any excess grease from the pan after browning to prevent an oily final product.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course, Dinner, One-Pan Meal
• Method: Sautéing, Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. ¼ of recipe)
• Calories: 450kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13.5g
• Trans Fat: 1.5g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg