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4.4 from 30 votes

30-Minute Ground Beef Stroganoff

😍😋🎉 This quick recipe tastes just like traditional beef stroganoff but with ground beef instead of steak tips! Using ground beef keeps this meal budget-friendly and reduces the prep work significantly. Serve the RICH and CREAMY stroganoff over egg noodles or mashed potatoes for an EASY dinner the whole family will love! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 434 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 12 ounces wide egg noodles
  • 8 ounces sliced baby portobello or cremini mushrooms white button mushrooms may be substituted
  • 2 tablespoons unsalted butter
  • 1 pound lean or extra-lean ground beef I use 90 or 93% lean
  • ½ cup yellow or white onion finely diced
  • 3 or 4 cloves garlic finely minced
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste not tomato sauce
  • 2 tablespoons Worcestershire
  • 1 tablespoon Dijon mustard not yellow mustard
  • 1 ½ teaspoons beef bouillon
  • 2 cups reduced sodium beef broth
  • ½ cup full-fat sour cream at room temperature
  • fresh parsley finely minced, optional for garnishing

Instructions

    Cup of Yum
  1. Cook the wide egg noodles according to package directions. Drain, rinse, and set aside. Meanwhile, move on with the rest of the recipe.
  2. To a large, high-sided skillet, add the mushrooms, butter, and saute over medium-high heat for about 5 minute, making sure to flip and toss the mushrooms as they're sauteing so that all sides are evenly browned. Remove the cooked mushrooms from the skillet and set aside on a plate.
  3. Add the beef, onion, garlic, salt, pepper, and cook for about 7 minutes, or until the beef has browned and is done, and the onions are soft and translucent. Crumble the beef as it cooks and stir very frequently to ensure even cooking.
  4. Evenly sprinkle the flour over the beef, stir to combine, and cook for about 90 seconds, long enough to ensure any raw flour has been cooked so there's no raw flour later. Tip - Flour is added here to help the subsequent sauce thicken up a bit since we're making this from scratch, not canned or condensed soups.
  5. Add the tomato paste, Worcestershire, Dijon, beef bouillon, and stir to combine.
  6. Add the mushrooms back in, and add the beef broth.
  7. Simmer uncovered over medium-low heat until the sauce begins to thicken up a bit and so it has a gravy type of consistency.
  8. Turn the heat off and add the tempered sour cream* (see Notes) into the beef mixture and stir to combine.
  9. Taste the mixture and make any necessary seasoning adjustments, i.e. more salt, pepper, beef bouillon, etc. before optionally garnishing with parsley and serving over the boiled egg noodles, mashed potatoes, or rice.
  10. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I highly recommend you store the beef stroganoff and the cooked noodles separately or they will have a tendency to absorb all the sauce, making them seem mushy and gummy, and the beef stroganoff to seem dry and not very saucy.

Notes

  • *To prevent the sour cream from curdling (i.e. splitting, breaking) in the ground beef stroganoff sauce, you'll want to temper it before adding it to the pan. It's a 2 minute step that can save the recipe from disaster so I suggest doing it!
  • Tempering just means measuring the sour cream into a heat-proof bowl, then stirring in small amounts of the piping hot mushroom gravy until the sour cream is the same temperature as the sauce.
  • Once you've tempered the sour cream, stir it into the stroganoff OFF THE HEAT as added insurance against curdling.
  • Additional insurance is to use FULL FAT sour cream and that's AT ROOM TEMP.

Nutrition Information

Serving 1serving Calories 434kcal (22%) Carbohydrates 49g (16%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 116mg (39%) Sodium 753mg (31%) Potassium 842mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 361IU (7%) Vitamin C 4mg (4%) Calcium 66mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 434

% Daily Value*

Serving 1serving
Calories 434kcal 22%
Carbohydrates 49g 16%
Protein 28g 56%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 116mg 39%
Sodium 753mg 31%
Potassium 842mg 18%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 361IU 7%
Vitamin C 4mg 4%
Calcium 66mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.