Looking for a comforting weeknight dinner that’s ready in no time? This 30-Minute Ground Beef Stroganoff is a creamy, savory, and hearty dish that combines tender egg noodles, juicy ground beef, and a rich sour cream sauce. It’s quick, budget-friendly, and packed with flavor — the perfect meal when you want something homemade without spending hours in the kitchen.
In my house, this recipe has quickly become a weeknight favorite. My husband calls it “the ultimate comfort food” and always goes back for seconds. The kids love twirling the creamy noodles around their forks, and I love how simple it is to whip up after a busy day. It’s one of those recipes that feels like a warm hug at the dinner table, and I’ve found myself making it at least once a week because everyone requests it!
Why This 30-Minute Ground Beef Stroganoff
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Fast and Family-Friendly – Ready in just 30 minutes, making it perfect for busy weeknights.
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Budget-Friendly Ingredients – Uses simple pantry staples like ground beef, broth, and noodles.
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Rich & Creamy Flavor – The combination of sour cream, butter, and broth creates a velvety sauce that clings beautifully to the pasta.
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Kid-Approved – Even picky eaters love this dish!
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Versatile – Pairs well with veggies, garlic bread, or even a fresh green salad.
Ingredients
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170 g (6 oz) egg noodles
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450 g (1 lb) ground beef
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60 g (¼ cup / ½ stick) butter
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30 g (¼ cup) all-purpose flour
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240 ml (1 cup) beef broth
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300 ml (1 ¼ cups) milk
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon ground black pepper
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1 teaspoon salt
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60 g (¼ cup) sour cream
Directions
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Cook the noodles – Bring a pot of salted water to a boil, then cook the egg noodles according to package instructions. Drain and set aside.
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Brown the beef – In a large skillet over medium heat, cook the ground beef until no pink remains, about 6–8 minutes. Break it apart with a spoon as it cooks. Drain excess fat, then transfer the beef to a plate.
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Make the roux – In the same skillet, melt the butter. Once melted, whisk in the flour and cook for 2 minutes to form a smooth roux.
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Build the sauce – Slowly pour in the beef broth while whisking to avoid lumps. Cook for 3–4 minutes until slightly thickened. Gradually add the milk, whisking until the sauce becomes creamy and smooth (about 5–7 minutes).
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Season – Stir in the garlic powder, onion powder, black pepper, and salt until well blended.
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Combine everything – Lower the heat, then add the cooked noodles and browned beef to the sauce. Stir gently to coat everything evenly.
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Finish with sour cream – Mix in the sour cream until incorporated, giving the sauce its signature tangy richness.
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Serve – Enjoy hot, with garlic bread, roasted vegetables, or a simple side salad.
Notes
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Noodle Options: Egg noodles are classic, but you can swap them with penne, rotini, or even whole wheat pasta.
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Beef Alternatives: Ground turkey, chicken, or pork can be used for a lighter version.
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Broth Choice: Substitute beef broth with chicken or vegetable broth if needed.
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Make it Healthier: Use Greek yogurt instead of sour cream for extra protein.
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Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of milk to keep the sauce creamy.