Quick Creamy Ground Beef Stroganoff Recipe Perfect 30-Minute Dinner

Name: Quick Creamy Ground Beef Stroganoff Recipe Perfect 30-Minute Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (450g) ground beef (85% lean recommended); 8 ounces (225g) egg noodles; 2 cups (480ml) beef broth; ½ cup (120ml) sour cream (full-fat preferred); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 2 tablespoons (28g) butter; 2 tablespoons (16g) all-purpose flour; Salt, to taste; Freshly ground black pepper, to taste; Optional: fresh parsley for garnish; Optional: 1 cup sliced mushrooms

Posted on January 3, 2026

Nora Winslow

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There’s something about the smell of a creamy, savory sauce simmering on the stove that just pulls me in every time. I still remember the first night I whipped up this Quick Creamy Ground Beef Stroganoff—my partner had just gotten home late from work, and I had zero time but plenty of hunger to feed. In less than 30 minutes, we were sitting down to a dinner that felt like it took hours, but without the stress or mess.

After testing this recipe about 10 times (okay, maybe more), I’ve nailed the balance of tender beef, rich sauce, and perfectly cooked noodles that make it a weeknight winner. This Quick Creamy Ground Beef Stroganoff isn’t just fast; it’s comfort food elevated by simplicity—and the best part? You don’t need a fancy kitchen or exotic ingredients, just good flavors and a little love.

Why You’ll Love This Recipe

Okay, real talk—this Quick Creamy Ground Beef Stroganoff has spoiled me for every other dinner idea that takes longer than half an hour.

Ready in just 30 minutes: Seriously, I’ve made this after running errands, with a hungry toddler in tow. It’s fast but feels like you spent way longer on it.
One-pan magic: Minimal cleanup because everything cooks in one skillet, which means you get more time to eat and less time scrubbing.
Rich, creamy sauce made with pantry staples: Sour cream, beef broth, and a touch of mustard come together to create that classic stroganoff flavor without any fuss.
Flexible and forgiving: You can swap noodles for rice, or ground beef for turkey, and it still turns out fantastic.

This is the kind of recipe that feels like a warm blanket on a chilly night or a quick rescue on a busy one. It’s become my go-to when I want comfort food that doesn’t waste my evening.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s simple, straightforward, and you probably already have most of these in your fridge or pantry.

Ground beef (1 pound / 450g) — I use 85% lean for a good balance of flavor and fat. You can go leaner, but the sauce might feel less rich.
Egg noodles (8 ounces / 225g) — The classic choice. I like Barilla’s wide egg noodles for the perfect bite. No egg noodles? Wide pasta or even rice works in a pinch.
Beef broth (2 cups / 480ml) — Adds depth. I always keep Swanson’s beef broth on hand for consistency.
Sour cream (½ cup / 120ml) — This makes the sauce creamy and tangy. Full-fat gives the best texture, but light works if you’re watching calories.
Onion (1 medium, finely chopped) — Adds sweetness and body. I never skip this.
Garlic (2 cloves, minced) — Because everything’s better with garlic.
Dijon mustard (1 tablespoon) — A secret weapon! It brightens the sauce and balances the creaminess.
Butter (2 tablespoons / 28g) — For cooking the onion and adding richness.
All-purpose flour (2 tablespoons / 16g) — To thicken the sauce just right.
Salt and freshly ground black pepper — To taste, obviously.
Optional: fresh parsley for garnish, mushrooms if you want to get fancy.

Quick tip: I always let my sour cream come to room temperature before stirring it in, so it blends smoothly without curdling.

Equipment Needed

You really don’t need a fancy kitchen for this Quick Creamy Ground Beef Stroganoff—I’ve made it on a tiny dorm stove and in a cramped apartment kitchen.

Large skillet or sauté pan (at least 12 inches) — Big enough to brown the beef and cook the noodles all in one.
Wooden spoon or silicone spatula — For stirring without scratching your pan. I’m a sucker for my trusty wooden spoon that’s seen better days.
Measuring cups and spoons — Because even though I’m casual, I don’t mess around with the flour and broth amounts.
Colander or strainer — To drain the noodles if you cook them separately.

Pro tip: If you want to get fancy, a splatter guard helps keep your stovetop clean, but it’s definitely not required.

How to Make It: Step-by-Step

Cook the noodles (8 minutes)
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions (usually 7-8 minutes) until al dente. Drain and set aside. (I usually toss a bit of butter on them so they don’t stick.)
Brown the ground beef (5 minutes)
While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef, breaking it up with your spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat if you want it leaner.
Sauté onion and garlic (3 minutes)
Push the beef to one side of the pan, add butter, then the chopped onion. Cook until softened and translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Make the sauce base (3 minutes)
Sprinkle the flour over the beef and onion mixture and stir well to coat everything evenly. This will thicken your sauce. Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring to a simmer and cook for 2-3 minutes until it thickens.
Finish with sour cream and mustard (2 minutes)
Turn the heat to low and stir in the sour cream and Dijon mustard. Mix until smooth and creamy. Season with salt and plenty of black pepper. (Taste here! I always adjust salt at the end.)
Combine and serve (2 minutes)
Add the drained noodles back into the skillet and toss gently to coat in the sauce. Heat through for a minute or two. Garnish with chopped parsley if you’re feeling fancy. Serve immediately.

And there you have it—a creamy, comforting, and quick ground beef stroganoff that’s ready before you know it.

My Best Tips & Techniques

Okay, here’s the deal—this recipe is easy, but a few little tricks take it from “meh” to “wow.”

Don’t skip browning the beef properly. It adds a ton of flavor. If you just toss it in and stir, you’ll miss out on that caramelized goodness.
Blend the flour in well. When you sprinkle it over the beef and onions, stir quickly so it coats everything without clumps. This is how you get a silky sauce.
Use full-fat sour cream. It won’t curdle and makes the sauce richer. Low-fat versions sometimes separate and get grainy.
Keep your heat moderate when adding sour cream. Too high, and it might split. Low and slow is your friend here.
Make sure your noodles aren’t overcooked. They’ll soak up the sauce and get mushy if you cook them too long.
Season at the end. Sour cream can mellow saltiness, so adjust seasoning after adding it.

Trust me, I’ve made this with a toddler climbing my leg, a distracted dog begging for scraps, and a phone in the other hand—it still turns out great when you follow these tips.

Ways to Mix It Up

Once you’ve got the basic Quick Creamy Ground Beef Stroganoff down, feel free to switch things up. I’ve tried all these variations, and each one is a winner:

Mushroom Madness: Add 1 cup sliced mushrooms when you sauté the onions. It adds earthiness and extra texture.
Turkey Twist: Swap ground beef for ground turkey or chicken for a leaner option. You might want to add a splash more beef broth to keep it moist.
Spicy Kick: Stir in ½ teaspoon smoked paprika or a pinch of cayenne for warmth. I do this when I want a little excitement.
Herb Boost: Toss in fresh thyme or dill with the parsley garnish for a fresh twist.
Gluten-Free Swap: Use gluten-free pasta and substitute all-purpose flour with cornstarch or a gluten-free flour blend. I’ve had great results with this for my gluten-sensitive friends.
Cheesy Goodness: Stir in ½ cup shredded sharp cheddar or Parmesan just before serving. Because, cheese.

Honestly, the base is so forgiving, you can experiment without stress. That’s the beauty of this recipe.

Serving Ideas & Storage

This Quick Creamy Ground Beef Stroganoff is great fresh, but it also holds up well if you want to save some for later.

Serving Suggestions:

Serve with a green salad or steamed broccoli to balance the richness.
For a lighter meal, swap noodles for zucchini noodles or cauliflower rice.
Want to impress guests? Serve in individual bowls topped with chopped parsley and a sprinkle of paprika.

Storing Leftovers:

Keep in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of broth or water if it looks too thick.
This recipe freezes okay, but noodles can get mushy. If you want to freeze, consider storing the sauce and noodles separately.

Pro tip: Leftover stroganoff makes killer sandwich filling. Just add a slice of cheese and toast it up!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about this quick creamy ground beef stroganoff:

Per Serving (makes 4 servings)	Amount
Calories	450
Protein	28g
Carbohydrates	38g
Fat	18g
Fiber	2g

Why it’s decent for you: The ground beef provides a solid protein punch, which keeps you full longer than typical pasta dishes. The sour cream adds calcium and a nice tang without loading on sugar. Plus, using beef broth instead of cream cuts calories but keeps the sauce rich.

Of course, it’s still a comfort food, so enjoy it alongside plenty of veggies and balance out your day!

Final Thoughts

So that’s my Quick Creamy Ground Beef Stroganoff recipe—the perfect 30-minute dinner when you want something hearty, satisfying, and fuss-free. I promise, once you make this, it’ll become a staple in your weeknight rotation.

This recipe means business: it’s fast, forgiving, and tastes like you spent all afternoon in the kitchen—even if you didn’t. And honestly, I love sharing recipes that make life easier without sacrificing flavor.

Play around with the variations, swap ingredients based on what you have, and make it your own. And hey, if you give it a try, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @[yourhandle]. Nothing makes my day like seeing your kitchen victories.

Happy cooking! Hope your home smells as amazing as mine does right now.

FAQs

Q: Can I use ground turkey instead of beef?

A: Totally! Ground turkey works well here, though I’d add a little extra beef broth or even a splash of cream to keep it from drying out. I’ve swapped it a few times when I’m trying to eat lighter, and it’s still delicious.

Q: How do I know when the stroganoff sauce is done?

A: Great question! The sauce should be thick enough to coat the back of a spoon, silky and smooth without being too runny. When it bubbles gently and coats your noodles perfectly, you’re good to go. If it’s too thick, add a splash of broth.

Q: Can I make this ahead of time?

A: Yes! You can prep the sauce a day in advance and store it in the fridge. When you’re ready, reheat gently and toss in freshly cooked noodles. The noodles don’t hold up well in the fridge, so it’s best to cook those fresh.

Q: What’s the best way to prevent sour cream from curdling?

A: Keep the heat low when stirring sour cream into the sauce, and avoid boiling after adding it. Also, letting the sour cream come to room temperature before adding helps it blend smoothly.

Q: Can I use regular pasta instead of egg noodles?

A: Absolutely! Wide pasta like pappardelle or fettuccine works great. Just adjust cooking times according to the package, and you’re good to go. I’ve even used penne when I was out of noodles—different texture but still tasty.

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