Print

Easy Ground Beef Stroganoff Skillet: Best 30-Minute Dinner

easy ground beef stroganoff - featured image
Print Recipe

This creamy, smoky ground beef stroganoff comes together in one skillet in under 30 minutes. It’s a quick and easy weeknight dinner that feels fancy enough for guests, with a velvety sour cream sauce and deeply browned mushrooms.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup sour cream, full-fat, room temperature
  • 8 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (about 6-8 minutes). Drain and set aside. Toss with a tiny bit of butter or oil to prevent sticking if not using immediately.
  2. Brown the ground beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Let it sit for a minute or two to get a nice crust. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until they release moisture and turn golden brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the mushrooms and onions. Stir constantly for about 1 minute to cook out the raw flour taste.
  5. Build the sauce: Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, smoked paprika, salt, and pepper. Stir until the sauce is smooth and starts to thicken, about 2-3 minutes.
  6. Combine everything: Return the cooked ground beef to the skillet. Stir to combine and let simmer for 2 minutes. Reduce heat to low. Remove the skillet from the heat and let it cool slightly.
  7. Finish with sour cream: Stir in the sour cream until the sauce is smooth and creamy. If too thick, add a splash of beef broth or pasta water. Taste and adjust seasoning.
  8. Combine with noodles: Add the cooked egg noodles to the skillet and gently toss everything together until the noodles are coated in sauce. Alternatively, serve the stroganoff over a bed of noodles.
  9. Garnish and serve: Sprinkle with fresh parsley and serve immediately.

Notes

Let sour cream come to room temperature to prevent curdling. Don’t overcrowd the mushrooms; give them space to brown. Smoked paprika is key—do not substitute with sweet or hot paprika. For gluten-free, use gluten-free flour blend and gluten-free noodles. For dairy-free, use dairy-free sour cream and plant-based butter. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of broth. Freezing is not recommended.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, 30-minute dinner, one-skillet meal, creamy stroganoff, smoked paprika stroganoff, weeknight dinner, comfort food

Find it online: https://perkypan.com/easy-ground-beef-stroganoff-skillet-best-30-minute-dinner/