My Go-To Ground Beef Stroganoff with the Velvety Sauce That Takes 30 Minutes
Rich, creamy, and deeply savory – this ground beef stroganoff is not a consolation prize. With tender mushrooms, perfectly browned beef, and a velvety paprika-spiked sauce, it comes together in one skillet in just 30 minutes. Two specific decisions make all the difference.
Equipment
- Large skillet or Dutch oven
- Large pot for noodles
- Wooden spoon or spatula
- Cutting board and knife
Ingredients
- 1 lb ground beef (80/20)
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika (or sweet)
- 1/2 cup sour cream, at room temperature
- 12 oz wide egg noodles
- Salt, black pepper, fresh parsley (for finish)
- Oil for cooking
Instructions
- Prep the ingredients: Set a large pot of salted water to boil. Slice the mushrooms, dice the onion, mince the garlic. Take the sour cream out of the fridge to come to room temperature.
- Brown the beef: Heat a tablespoon of oil in the skillet over medium-high. Add the beef in a single layer and let it sit for 2 minutes without moving it. That crust is the goal. Break it up with your spoon, cook until browned, then transfer to a bowl with a slotted spoon. Leave the fat in the pan.
- Cook the mushrooms: Add another splash of oil to the skillet. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Season with salt.
- Cook the aromatics: Reduce heat to medium. Add a little more oil if the pan looks dry, then add the onion. Cook until translucent, about 3 minutes. Add the garlic and paprika and stir for 30 seconds until fragrant. This is the bloom – don't rush it.
- Make the sauce: Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce. Bring to a simmer and let it thicken, about 3 minutes.
- Simmer it all together: Return the browned beef and any accumulated juices to the pan. Let everything simmer together for 5 minutes so the flavors meld. Meanwhile, cook the egg noodles according to package directions and drain.
- Finish: Remove the skillet from the heat. Let it sit for 30 seconds. Then stir in the room-temperature sour cream until the sauce is smooth and velvety. Taste and adjust salt and pepper. Add the drained noodles to the skillet and toss gently, or serve the stroganoff over the noodles. Top with fresh parsley.
Notes
Key Tips: Sour cream must be at room temperature to avoid breaking the sauce. Bloom the paprika in fat for maximum flavor. Reserve some pasta water to thin the sauce if needed. Store noodles separately for leftovers. For dairy-free, use full-fat coconut milk or cashew cream. For gluten-free, use gluten-free pasta and a 1:1 GF flour blend or cornstarch slurry.