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Quick 30-Minute Ground Beef Stroganoff – Easy Weeknight Dinner

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This quick ground beef stroganoff is proof that comfort food doesn’t have to take all day. With simple ingredients and a few smart techniques, you can have a creamy, savory, deeply satisfying dinner on the table in 30 minutes flat.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 is ideal)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) beef broth, low-sodium
  • 1 cup (240ml) sour cream, full-fat
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper, to taste
  • 12 oz (340g) egg noodles (wide or medium)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink—about 5 to 6 minutes. Season with a pinch of salt and pepper. Use a slotted spoon to transfer the beef to a plate, leaving the rendered fat in the pan.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown—about 5 to 7 minutes.
  4. Add the minced garlic and cook for 30 seconds, until fragrant. Stir constantly.
  5. Sprinkle the flour over the mushroom mixture and stir to coat everything evenly. Cook for 1 minute, stirring constantly.
  6. Slowly pour in the beef broth while stirring. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  7. Stir in the Worcestershire sauce, Dijon mustard, and paprika. Let the sauce simmer for 2 to 3 minutes, until slightly reduced and thickened. Taste and adjust salt and pepper.
  8. Return the cooked ground beef to the skillet. Stir to combine and let it heat through for about 1 minute.
  9. Remove the skillet from the heat completely. Let it sit for 30 seconds to cool slightly, then stir in the sour cream.
  10. Add the cooked egg noodles to the skillet and toss gently to coat them in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  11. Taste one last time and adjust seasoning if needed. Serve immediately, garnished with fresh parsley if desired.

Notes

The sauce will continue to thicken as it sits. If reheating leftovers, add a splash of milk or broth to loosen it back up. For best results, add sour cream off the heat to prevent curdling. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the sour cream sauce can separate.

Nutrition

Keywords: ground beef stroganoff, quick stroganoff, easy weeknight dinner, 30 minute meal, creamy pasta, comfort food

Find it online: https://spoonluma.com/quick-30-minute-ground-beef-stroganoff-easy-weeknight-dinner/