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Creamy Ground Beef Stroganoff Recipe Easy 20 Minute Dinner Idea

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A quick and easy creamy ground beef stroganoff perfect for weeknight dinners, featuring a rich sauce with mushrooms and a tangy touch from sour cream or Greek yogurt.

Ingredients

Scale
  • 1 pound (450 grams) ground beef (80/20 or 85/15)
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225 grams) white or cremini mushrooms, sliced
  • 1 cup (240 ml) beef broth
  • ½ cup (120 ml) sour cream or plain Greek yogurt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 8 ounces (225 grams) egg noodles or pasta of choice
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Boil the pasta: Fill a large pot with water and bring to a boil. Add a generous pinch of salt and cook 8 ounces (225 g) of egg noodles according to package instructions, usually 7-9 minutes until al dente. Drain and set aside. Reserve ½ cup of pasta water in case you want to loosen the sauce later.
  2. Brown the ground beef: While pasta cooks, heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add 1 pound (450 g) of ground beef, breaking it up with a wooden spoon. Cook for about 5-6 minutes until browned and no longer pink. Drain excess fat if needed.
  3. Sauté onions and mushrooms: Push beef to one side of the pan. Add chopped onion (1 medium) and cook for 2-3 minutes until softened. Stir in sliced mushrooms (8 ounces/225 g) and minced garlic (2 cloves). Cook another 4-5 minutes until mushrooms release their juices and start to brown.
  4. Make the sauce: Sprinkle 1 tablespoon of all-purpose flour over the beef and veggie mixture. Stir well to coat and cook for about 1 minute to remove raw flour taste. Slowly pour in 1 cup (240 ml) beef broth while stirring constantly to avoid lumps. Add 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook for 3-4 minutes to thicken.
  5. Finish with sour cream: Lower heat to medium-low and stir in ½ cup (120 ml) sour cream or Greek yogurt. Mix gently until combined and heated through, about 2 minutes. Do not boil after adding sour cream to prevent curdling. Season with salt and black pepper to taste.
  6. Toss pasta with sauce: Add drained noodles to the skillet and stir gently to coat evenly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Serve and garnish: Spoon creamy ground beef stroganoff onto plates and sprinkle with chopped fresh parsley if desired. Serve immediately with a side salad or steamed veggies.

Notes

Keep heat low when adding sour cream or Greek yogurt to prevent curdling. Reserve pasta water to adjust sauce consistency. Use fresh mushrooms for best flavor and texture. For gluten-free, substitute flour and pasta accordingly. Ground turkey or chicken can replace beef for a lighter option.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, quick dinner, easy weeknight meal, beef and mushroom sauce, sour cream stroganoff, Greek yogurt stroganoff

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