Can I double this recipe?

You can double every measurement directly. Use a skillet large enough to hold the extra ingredients.

Can I use ground turkey instead of beef?

Ground turkey or ground chicken both work in place of ground beef for a lighter version of this dinner.

What can replace sour cream?

Use Greek yogurt or cream cheese if sour cream isn't in the fridge. Stir either in after the skillet comes off heat. The sauce should already be thick before the final addition.

Why is my sauce thin?

If the sauce looks thin, the butter and flour likely didn't get whisked into a roux for about 2 minutes before the broth. Whisk constantly as the broth goes in. It begins thickening about 3 to 4 minutes later, then thickens again 5 to 7 minutes after the milk.

How do I store and reheat it?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the oven, preheat it to 350°F (175°C). Put the stroganoff in a baking dish and cover it with foil. Heat for about 20 to 25 minutes. Single portions can go in a microwave-safe bowl on high for 2 to 3 minutes, stirring halfway through. You can also warm it in a skillet over medium heat. Add a splash of milk or broth if needed, then stir frequently until heated through. I’d use the oven for a bigger amount.

30-Minute Ground Beef Stroganoff: Easy Family Dinner

By Jonah PikeOct 12, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Ground beef stroganoff is what I make when dinner needs to land in 30 minutes. Egg noodles and browned beef get folded into a smooth sour cream sauce with garlic and onion powder, and it’s the kind of skillet dinner picky eaters will eat without picking it apart.

I brown the beef until no pink remains. After draining it, I use the same large skillet for the sauce, and the butter and flour need a full two minutes of whisking before the broth goes in or the sauce stays thin. I grab a whisk here, honestly, because it knocks out lumps before they start. Set the beef on a plate while you build the sauce.

Pour the broth in gradually and keep whisking until it starts to thicken, then add the milk slowly and stir until the sauce is smooth and coats the noodles without pooling in the pan, which is when I know it’s ready for the sour cream. Pull the skillet from the heat before stirring in the sour cream.

I like egg noodles that hold their shape once they meet the sauce, because cheap ones can turn mushy fast. Measured garlic powder, onion powder, salt, and pepper keep the beef from tasting flat. The noodle pot sits beside the skillet, but I don’t count that as another pan.

Why you'll love this recipe

It gets dinner on the table in 30 minutes, with the noodles cooking while the skillet sauce comes together.
Ground beef keeps the grocery bill down, and the familiar noodle dinner goes over well with a hungry family.
The sauce works for kids, and pepper with onion powder keeps it from tasting flat.
Make extra for lunches later in the week, since this stroganoff reheats well.
One large skillet handles the browned beef and sauce, leaving fewer dishes after dinner.

Instructions

Cook the egg noodles in boiling water according to the package directions, then set them aside.

Heat a large skillet over medium heat. Cook the ground beef for about 6 to 8 minutes, breaking it up with a spoon until no pink remains. Drain excess fat and transfer the beef to a plate.

Melt the butter in the same skillet over medium heat. Whisk in the flour continuously for about 2 minutes until a roux forms.

Gradually whisk in the beef broth. Keep whisking until the sauce starts to thicken, about 3 to 4 minutes.

Slowly whisk in the milk. Stir over medium heat until the sauce thickens again, about 5 to 7 minutes.

Stir in the garlic powder, onion powder, black pepper, and salt until evenly mixed into the sauce.

Reduce the heat to low. Add the cooked egg noodles and browned ground beef, then stir until combined and heated through.

Remove the skillet from the heat and gently stir in the sour cream until fully incorporated.

Serve the stroganoff hot.

FAQ

Serve it hot with warm, buttery garlic bread or your favorite vegetable. Steamed broccoli works well, and so do carrots. For a different base, spoon the stroganoff over mashed potatoes or rice pilaf.

30-Minute Ground Beef Stroganoff: Easy Family Dinner

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