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Easy Creamy Ground Beef Stroganoff: 30-Minute Dinner Recipe

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This easy creamy ground beef stroganoff is a quick and comforting weeknight dinner that comes together in just 30 minutes. With a rich, velvety sauce made from sour cream and cream cheese, it’s a crowd-pleaser that feels special without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream, at room temperature
  • 12 ounces egg noodles
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside. Do not rinse.
  2. Brown the ground beef: While the pasta water is heating, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer the cooked beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Sauté the aromatics and mushrooms: Reduce the heat to medium. Add the diced onion to the pan and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the mushrooms and onions. Stir constantly for about 1 minute to cook out the raw flour taste.
  5. Build the sauce: Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce, Dijon mustard, and smoked paprika. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until the sauce starts to thicken.
  6. Add the cream cheese: Reduce the heat to low. Add the cubed cream cheese and stir until completely melted and the sauce is smooth, about 2 minutes.
  7. Finish with sour cream: Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Season with salt and pepper to taste.
  8. Combine and serve: Return the cooked ground beef to the skillet and stir to combine. Add the drained egg noodles and gently toss until well coated. Garnish with fresh parsley and serve immediately.

Notes

For best results, bring cream cheese and sour cream to room temperature before using to prevent curdling. Do not overcook the pasta; cook until al dente as it will continue to cook slightly when tossed with the hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Freezing is not recommended as the dairy-based sauce may separate upon thawing.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, creamy stroganoff, 30-minute dinner, weeknight dinner, comfort food, beef stroganoff

Find it online: https://flurpchef.com/easy-creamy-ground-beef-stroganoff-30-minute-dinner-recipe/