When you need a comforting homemade dinner without spending hours in the kitchen, this Ground Beef Stroganoff is the answer. Tender ground beef, earthy mushrooms, and sweet onions are simmered in a rich, savory sauce that’s finished with sour cream for the perfect creamy texture. Served over buttery egg noodles, it’s everything you love about classic stroganoff—made simple enough for even the busiest weeknights.

This recipe comes together in less than 30 minutes using everyday pantry staples, making it one of those dependable meals you’ll find yourself reaching for again and again. It’s hearty, family-friendly, and tastes like it’s been simmering all afternoon.

Whether you’re feeding a hungry family or simply craving a cozy bowl of comfort, this is one of those timeless recipes that never disappoints. It’s rich, satisfying, and proof that simple ingredients can create something truly memorable.

WHAT YOU’LL NEED

• GROUND BEEF: The heart of this quick stroganoff, ground beef creates a rich, savory base that’s hearty enough for a satisfying weeknight dinner while cooking in just minutes.
• MUSHROOMS: White mushrooms add earthy depth and soak up all of the buttery, creamy sauce for classic stroganoff flavor.
• ONION: Sweet onion becomes soft and caramelized as it cooks, adding natural sweetness and building the foundation of the sauce.
• WORCESTERSHIRE SAUCE: A splash of Worcestershire delivers the signature umami that makes beef stroganoff so irresistible. It enhances the beef without overpowering the dish.
• GARLIC: Fresh garlic brings warmth and aromatic flavor that perfectly complements the beef and mushrooms.
• BEEF BROTH: Bone broth adds incredible depth of flavor while creating a rich, savory sauce without hours of simmering.
• TOMATO PASTE: Only a small spoonful is needed to add richness and depth. It doesn’t make the sauce taste like tomatoes—it simply rounds out all of the savory flavors.
• BUTTER: A few tablespoons of butter create a silky richness and give the sauce its luxurious, velvety finish.
• PAPRIKA: Sweet paprika adds warmth, beautiful color, and a subtle smoky sweetness that’s traditional in stroganoff.
• SOUR CREAM: The finishing touch. Stirred in at the end, sour cream transforms the sauce into the creamy, tangy stroganoff everyone loves.
• ALL PURPOSE FLOUR: Just a small amount of flour thickens the sauce, giving it that classic creamy stroganoff consistency that clings beautifully to the noodles.
• EGG NOODLES: Wide egg noodles are the classic pairing, catching every bit of the creamy beef and mushroom sauce in their folds.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until they’re just al dente. Drain well, but don’t rinse—the starch left on the noodles helps the creamy stroganoff sauce cling to every bite.

Baker’s Tip: Reserve about ½ cup of the pasta water before draining. If your sauce needs a little loosening at the end, a splash of the starchy pasta water will bring everything together beautifully.

Step 2: While the noodles cook, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.

Baker’s Tip: Cook the onions until they’re soft and translucent—not browned. This creates a sweeter, more delicate flavor that lets the creamy stroganoff sauce shine.

Step 3: Add the ground beef to the skillet with the onions and garlic. Break it apart with a wooden spoon and cook for 5–7 minutes, stirring occasionally, until the beef is browned and no longer pink. If there’s excess grease, carefully drain it before moving on to the next step.

Baker’s Tip: Resist the urge to stir constantly. Letting the beef sit for a minute or two between stirs helps it develop flavorful browned bits that add even more depth to the finished stroganoff.

Step 4: Add the sliced mushrooms to the skillet and stir to combine with the beef mixture. Cook for 4-5 minutes, stirring occasionally, until the mushrooms have softened and the moisture cooks off

Step 5: Sprinkle the flour evenly over the beef and mushroom mixture, stirring well to coat everything. Cook for 1 minute to remove the raw flour taste. Add the tomato paste, paprika, and Worcestershire sauce, then stir continuously for 30 seconds until everything is well combined and fragrant.

Step 6 : Slowly pour in the beef broth, stirring constantly to create a smooth, lump-free sauce. Season with the salt and black pepper, then bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce has thickened and become rich and glossy.

Baker’s Tip: Keep the sauce at a gentle simmer rather than a rapid boil. This allows it to thicken beautifully while keeping the beef tender and the mushrooms perfectly textured.

Step 7 : Remove the skillet from the heat. Stir in the butter until melted, then gently fold in the sour cream until the sauce is smooth, rich, and velvety. Taste and adjust with additional salt and pepper, if needed.

SERVING SUGGESTION:

Divide the cooked egg noodles between serving bowls and spoon the creamy beef stroganoff generously over the top. Finish with a sprinkle of freshly chopped parsley and an extra crack of black pepper, if desired.

Serve immediately with warm crusty bread or a simple green salad for a comforting meal that’s perfect any night of the week.

🍷 WINE PAIRING:

A silky Pinot Noir is my first choice. Its bright acidity cuts through the richness of the sour cream while its earthy notes complement the mushrooms beautifully without overwhelming the dish.

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⏱ Dinner in Less Than 30 – Episode 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Family Friendly • Weeknight Favorite