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Creamy Ground Beef Stroganoff with Egg Noodles (Easy 30-Minute Recipe)

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This creamy ground beef stroganoff with egg noodles is a quick and easy 30-minute meal that delivers velvety sauce, tender beef, and rich, savory gravy. Perfect for busy weeknights, it’s a crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend works best for flavor; drain excess fat if needed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low sodium beef broth (Better Than Bouillon mixed with water recommended)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream, room temperature
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 12 ounces wide egg noodles
  • 1 tablespoon salt (for pasta water)
  • 2 tablespoons unsalted butter

Instructions

  1. Start the pasta water. Fill your large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil.
  2. Cook the ground beef. Heat your large skillet over medium-high heat. Add the ground beef and break it apart with your wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain off excess fat, leaving about 1 tablespoon in the pan. Transfer the beef to a plate and set aside.
  3. Sauté the aromatics. In the same skillet, add the olive oil over medium heat. Toss in the diced onion and cook for 3-4 minutes until softened and translucent. Add the sliced mushrooms and let them cook without stirring for 2 minutes. Stir and continue cooking for another 3 minutes until they’ve released their liquid and started to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute.
  5. Build the sauce. Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  6. Cook the egg noodles. Add the egg noodles to the boiling water and cook according to package directions, usually 6-8 minutes for al dente. Drain them in a colander and return to the pot. Toss with 2 tablespoons of butter.
  7. Temper the sour cream. In a small bowl, add about ½ cup of the hot sauce from the skillet to the sour cream. Whisk until smooth. Pour the tempered mixture back into the skillet and stir to combine.
  8. Finish the dish. Return the cooked ground beef to the skillet. Stir everything together and let it warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately. Spoon the creamy ground beef stroganoff over the buttered egg noodles. Garnish with fresh parsley and an extra crack of black pepper.

Notes

Don’t rush the mushrooms; let them sit undisturbed for 2 minutes to get a deep golden color. Temper the sour cream by adding hot sauce to it before incorporating into the pan to prevent curdling. Season in layers for depth of flavor. Keep heat on low after adding sour cream to avoid separation. If sauce is too thick, add a splash of beef broth or pasta water; if too thin, let it simmer an extra minute. For best results, serve immediately.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, egg noodles, easy weeknight dinner, 30-minute meal, comfort food, beef stroganoff recipe

Find it online: https://willarecipes.com/creamy-ground-beef-stroganoff-with-egg-noodles-easy-30-minute-recipe/