30-Minute Ground Beef Stroganoff with Mushrooms

image of ground beef egg noodles mushrooms onion garlic beef broth sour cream butter olive oil flour Worcestershire sauce Dijon mustard salt black pepper fresh parsley arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

30-Minute Ground Beef Stroganoff with Mushrooms

A quick and comforting family meal ready in under 30 minutes. This creamy ground beef stroganoff features tender beef, sautéed mushrooms, and a rich, savory sauce made without canned soup—perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Protein

1.5 lbs lean ground beef 85/15 ratio preferred

Aromatics

1 large yellow onion finely diced
3 garlic cloves minced

Fungi

8 oz cremini mushrooms thinly sliced

Fats

2 tbsp unsalted butter
1 tbsp olive oil

Thickening Base

2 tbsp all-purpose flour or gluten-free blend

Liquid Gold

3 cups beef broth low sodium preferred

Umami Builders

2 tsp Worcestershire sauce
1 tsp Dijon mustard

Cream Factor

1/2 cup full-fat sour cream room temperature

Carbs

12 oz wide egg noodles

Seasoning

to taste salt
to taste freshly cracked black pepper
pinch dried thyme optional

Equipment

Large saucepan or Dutch oven
Large Pot for Noodles
Wooden spoon

Method

Preheat your largest saucepan or Dutch oven over medium-high heat.
Start the Noodles (Timing is Key): Put a large pot of salted water on high heat to boil. As soon as it boils, add the egg noodles. Cook according to package directions (about 7 to 9 minutes), then drain, toss with a little butter to prevent sticking, and set aside, covered.
Sear the Beef: Heat the olive oil in your pan over medium-high heat. Add the lean ground beef and break it up with a wooden spoon. Season generously with salt and pepper. Cook until the beef is deeply browned and crispy in spots. Drain off any excess fat after browning, leaving about 1 tbsp of drippings in the pan.
Sauté Aromatics and Fungi: Reduce the heat to medium. Add the butter, diced onion, and the sliced cremini mushrooms to the pan. Sauté for 5 to 7 minutes, or until the onions are translucent and the mushrooms have softened and released their liquid. Add the minced garlic during the last minute of cooking until fragrant.
Build the Roux Base: Sprinkle the all-purpose flour over the beef and mushroom mixture. Stir continuously for 1 to 2 minutes. The flour should coat all the ingredients and look slightly sandy.
Deglaze and Add Depth: Slowly pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a simmer, then stir in the Worcestershire sauce and Dijon mustard. Reduce the heat and let the sauce lightly bubble for about 5 minutes, or until it has noticeably thickened and can coat the back of a spoon. Taste and adjust salt and pepper.
The Creamy Finish: Remove the pan from the heat. Allow the sauce to cool for just one minute. Stir in the room-temperature sour cream gently until fully incorporated and the sauce is a uniform, light brown or tan color. Do not boil the sauce after adding the sour cream, as it can cause curdling.
Combine and Serve: Add the drained, buttered egg noodles directly into the saucepan with the creamy ground beef stroganoff mixture. Toss gently until everything is perfectly combined and coated. Serve immediately, garnished with fresh parsley if desired.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 110mgSodium: 820mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 420IUVitamin C: 2mgCalcium: 60mgIron: 3.2mg

Notes

Pro Tips: Use room-temperature sour cream to prevent curdling. For deeper flavor, add a splash of Marsala or dry sherry wine when deglazing. This recipe can be adapted to gluten-free by using a 1:1 gluten-free flour blend or cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.

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