This 30-Minute Ground Beef Stroganoff is the answer to busy weeknights and last-minute dinner cravings. It’s pure comfort food: tender egg noodles swimming in a rich, creamy sauce with perfectly browned beef, all ready in half an hour from start to finish. The flavors mingle beautifully — savory and satisfying, with just a touch of tang from the sour cream. Even better, it’s so simple to whip up, even after a long day. Your family or friends are going to request this again and again!

30-Minute Ground Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing mysterious in this simple recipe — each ingredient plays a special part in making the 30-Minute Ground Beef Stroganoff so unforgettable. Stick to the list for best results, and don’t be afraid to use what you have on hand within the same flavor family!

Egg Noodles: These classic wide noodles soak up the creamy sauce, providing the ultimate comfort base.
Ground Beef: Fast-cooking and flavorful, it’s the star protein that provides heartiness.
Butter: You’ll use this to start your roux, for richness and velvety mouthfeel.
Flour: This is the thickener! It helps build that luscious sauce we love in stroganoff.
Beef Broth: Deepens the savory flavor of the sauce and ties everything together.
Milk: Adds creaminess and rounds out the sauce so it coats every noodle.
Garlic Powder: Gives just enough aromatic warmth without overwhelming the dish.
Onion Powder: Boosts that savory, classic stroganoff flavor in a pinch.
Pepper: Brings gentle heat and balance to the creamy sauce.
Salt: Essential for enhancing all those flavors — don’t skip it!
Sour Cream: The final flourish, lending a signature tang and silkiness to the dish.

How to Make 30-Minute Ground Beef Stroganoff

Step 1: Cook the Egg Noodles

Begin by bringing a large pot of water to a rolling boil. Cook the egg noodles according to the package directions — they should be tender but not mushy, about 7-8 minutes. Once they’re cooked through, drain them well and set them aside so they’re ready to take a delicious bath in the creamy sauce later on.

Step 2: Brown the Ground Beef

While your noodles are cooking, heat a large, deep skillet over medium heat. Add the ground beef and break it up with a spoon as it cooks. Sauté until there’s no pink left and the meat is beautifully browned, which should take around 6 to 8 minutes. Don’t forget to drain off any excess fat — this keeps the final sauce from being greasy. Transfer the beef to a plate and set it aside for the next step.

Step 3: Make the Roux

In that same skillet, add the butter and let it melt over medium heat. Once melted and bubbling, sprinkle in the flour. Whisk continuously for about 2 minutes; you want the mixture to turn a light golden color. This roux is your shortcut to the rich, luscious sauce that makes 30-Minute Ground Beef Stroganoff irresistible.

Step 4: Add the Broth and Thicken

Gradually pour the beef broth into your roux, whisking constantly to keep it smooth. Don’t rush this — so you end up with a perfectly silky, lump-free sauce base. As the mixture heats, you’ll notice it start to thicken (around 3-4 minutes of gentle simmering).

Step 5: Stir in the Milk

Still whisking, slowly add the milk. Continue to cook over medium heat, stirring often, until the sauce thickens up again — this usually takes about 5 to 7 minutes. By now, your sauce should be delightfully creamy and ready for more flavor boosters.

Step 6: Season the Sauce

Sprinkle in the garlic powder, onion powder, pepper, and salt. Stir well to ensure the spices are evenly distributed, transforming the sauce into a fragrant, savory base with just the right amount of punch.

Step 7: Combine Noodles and Beef

Reduce the heat to low. Add the cooked noodles and browned ground beef back into the skillet, stirring until everything is thoroughly coated with rich, creamy sauce and heated through. The skillet will look (and smell!) amazing right about now.

Step 8: Finish with Sour Cream

Off the heat, gently stir in the sour cream. This final touch makes the sauce gloriously silky and adds just the right hint of tang that’s the signature of any 30-Minute Ground Beef Stroganoff recipe. Stir until everything is evenly combined, taste for seasoning, and adjust with a pinch more salt or pepper if you like.

Step 9: Serve and Enjoy

Your dish is ready to wow! Spoon steaming portions onto plates, add your favorite veggie or a slice of garlic bread, and serve immediately while everything is hot and ultra-creamy.

How to Serve 30-Minute Ground Beef Stroganoff

Garnishes

Give your 30-Minute Ground Beef Stroganoff that restaurant-worthy look (and a pop of extra flavor) with a sprinkle of fresh chopped parsley, a dusting of paprika, or even a few crispy fried onions on top.

Side Dishes

This dish is rich and filling, so pair it with simple sides. Steamed broccoli, peas, or a crisp green salad work perfectly to balance the meal. And let’s not forget a slice of buttery garlic toast for mopping up every last bit of sauce!

Creative Ways to Present

Try serving your stroganoff in individual bowls for a cozy, bistro-style meal or serve family-style from a big skillet at the table. For a fun twist, use mini casserole dishes for a rustic presentation at a dinner party. Leftovers also make a stellar filling for stuffed bell peppers — trust me, it’s so good!

Make Ahead and Storage

Storing Leftovers

Allow any extra 30-Minute Ground Beef Stroganoff to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days — the flavors just keep getting better!

Freezing

You can freeze stroganoff, though the sauce may separate slightly after thawing. For best results, freeze before adding the sour cream; then stir it in fresh when you reheat. Portion the cooled mixture into freezer-safe containers, label, and freeze for up to 2 months.

Reheating

Reheat gently on the stovetop or in the microwave, stirring frequently. Add a splash of milk or broth if the sauce is too thick. If frozen, thaw overnight in the fridge before reheating, then stir in the sour cream just before serving to restore that signature creamy texture.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and chicken work well as substitutes, though the flavor will be a bit lighter. Add a dash of Worcestershire sauce for extra savory depth if you like.

What if I don’t have egg noodles?

No problem — you can use regular pasta like rotini, farfalle, or even fettuccine. Just cook until al dente and proceed as directed.

Can I make this 30-Minute Ground Beef Stroganoff gluten-free?

Yes! Use gluten-free noodles and swap in a 1:1 gluten-free flour blend for the roux. Double-check your broth to ensure it’s gluten-free as well.

How do I keep the sauce from curdling when I add sour cream?

Remove the skillet from direct heat before stirring in the sour cream, and make sure the sauce isn’t boiling. Gentle heat and stirring help the sour cream blend in smoothly.

Is this dish kid-friendly?

Definitely! Kids love the creamy sauce and tender noodles. If your little ones are sensitive to pepper, feel free to reduce the amount or add extra salt instead.

Final Thoughts

There’s just something magical about a warm plate of 30-Minute Ground Beef Stroganoff — and now you know exactly how easy it is to create from scratch. Give it a try this week, and enjoy the smiles around your table. I’d love to hear how it turns out for you!