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Best Easy 20-Minute Ground Beef Stroganoff Skillet

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A quick and easy ground beef stroganoff that comes together in just 20 minutes, featuring a velvety sauce made with cream cheese and half-and-half instead of sour cream. Perfect for busy weeknights when you need a comforting meal fast.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 4 ounces cream cheese, softened
  • 1/2 cup half-and-half
  • 8 ounces wide egg noodles
  • 2 tablespoons butter
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 6-8 minutes. Drain and set aside.
  2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook for 4-5 minutes until browned and no longer pink. Leave about 1 tablespoon of fat in the pan; drain excess if more than 2 tablespoons.
  3. Sauté the aromatics: Push the beef to one side of the pan. Add the butter to the empty side and let it melt. Add the sliced mushrooms and diced onion. Cook for 3-4 minutes, stirring occasionally, until mushrooms are golden and onions are translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the sauce base: Sprinkle the flour over everything in the pan. Stir and cook for 1 minute to remove the raw flour taste. The mixture will look pasty and clumpy.
  5. Add the liquids: Slowly pour in the beef broth while stirring constantly. Add the Worcestershire sauce and Dijon mustard. Keep stirring until the flour dissolves and the sauce starts to thicken, about 2 minutes.
  6. Finish the sauce: Reduce heat to low. Add the softened cream cheese in chunks, stirring until melted. Pour in the half-and-half and stir until smooth and velvety. Season with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
  7. Combine and serve: Add the cooked egg noodles to the skillet and toss until coated. Let sit off the heat for 1-2 minutes to thicken. Garnish with fresh parsley if desired and serve immediately.

Notes

For best results, use room-temperature cream cheese to avoid lumps. If the sauce is too thick, add a splash of warm broth or water. If too thin, let it simmer for another minute. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk or broth. Freeze sauce separately from pasta for up to 2 months.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, 20-minute dinner, weeknight dinner, creamy pasta, comfort food

Find it online: https://flurpchef.com/best-easy-20-minute-ground-beef-stroganoff-skillet/