Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 6 oz egg noodles; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups beef broth (or chicken broth); ½ cup milk; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper, to taste; ½ cup sour cream (or Greek yogurt)

Jump to Recipe·Leave a Review

A quick and comforting classic, this Ground Beef Stroganoff is everything I need in a weeknight dinner—fast, hearty, creamy, and family-approved. With just a few pantry staples and a single skillet, I can whip this up in 30 minutes, making it a perfect solution for those busy nights.

Why You’ll Love This Recipe

I love how this dish delivers big, comforting flavors without needing hours of simmering or a laundry list of ingredients. It skips the canned soup, but still gives that ultra-creamy sauce I crave. It’s budget-friendly, and I almost always have everything I need right in my kitchen. Plus, it’s one of those meals everyone at the table will actually eat—no fuss, no leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Egg noodles (measured carefully for ideal consistency)
Butter
All-purpose flour
Beef broth (or chicken broth as a substitute)
Milk
Spices (such as garlic powder, onion powder, salt, and pepper)
Sour cream (full-fat, light, or Greek yogurt as a substitute)

directions

I start by cooking the egg noodles for 2 minutes less than what the package says. I never rinse the pasta.
In a large skillet, I brown one pound of ground beef until it’s no longer pink, then drain off any excess grease and set the beef aside.
Using the same skillet, I melt butter over medium heat. I stir in flour and keep stirring constantly for about 2 minutes to make a roux.
I slowly add beef broth to the roux, whisking continuously to keep the sauce smooth. Once it begins to thicken, I whisk in the milk and let it simmer until the sauce thickens again. I add all the spices here.
I reduce the heat to low and mix in the cooked ground beef and noodles.
After removing the skillet from heat, I stir in the sour cream until everything is creamy and well-combined.

Servings and timing

This recipe makes about 4 hearty servings and takes roughly 30 minutes from start to finish.

Variations

Add Mushrooms: I usually leave mushrooms out to keep things simple, but if I have fresh ones, I’ll sauté them and mix them in.
Swap the Protein: Ground turkey or chicken works just as well if I want something lighter.
Use Greek Yogurt: I’ve replaced sour cream with Greek yogurt when I’m out, and it still gives that creamy tang.
Make It Spicier: Sometimes I add a pinch of cayenne or paprika for a little extra heat.
Go Gluten-Free: I swap in gluten-free noodles and use a gluten-free flour blend for the roux.

storage/reheating

Leftovers keep really well in the fridge for up to 4 days. I store them in an airtight container and reheat on the stove over low heat or in the microwave. If the sauce thickens too much, I just stir in a splash of milk or broth to loosen it up. I don’t recommend freezing this dish, though—the noodles can get a bit mushy after thawing.

FAQs

What can I use instead of sour cream?

I usually use Greek yogurt as a substitute when I don’t have sour cream. It still gives the sauce a creamy texture and a bit of tang.

Can I make this ahead of time?

Yes, I often make it a few hours ahead and reheat it gently on the stove. I just wait to stir in the sour cream until right before serving.

What type of noodles work best?

I always use egg noodles for the classic texture, but I’ve also tried rotini and fusilli with good results. Just make sure to use 6 ounces for the right sauce-to-pasta ratio.

Can I add vegetables?

Absolutely. I’ve tossed in peas, sautéed spinach, and even diced bell peppers. They make a great addition and add color and nutrients.

How do I keep the sauce from getting too thick?

If the sauce thickens too much while sitting or reheating, I just add a little milk or broth and stir until it loosens up again.

Conclusion

This Ground Beef Stroganoff hits every mark—it’s fast, satisfying, and packed with flavor. I’ve made it countless times, and it never disappoints. Whether I’m short on time or just want something cozy and filling, this recipe always delivers.