30 Minute Skillet Ground Beef Stroganoff
Rich, creamy, and quick, this 30-minute skillet ground beef stroganoff delivers tender beef and juicy mushrooms with deep umami flavor thanks to a fast stovetop method and savory seasonings.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 2 tablespoons Butter
- 12 ounces Baby bell mushrooms sliced thick
- 1 cup Yellow onions chopped
- 1 pound Lean ground beef
- 2 teaspoons Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Mushroom powder optional
- 3 tablespoons All-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Low sodium soy sauce
- 9 ounces Dried egg noodles
- 4 cups Low sodium beef stock
- ⅔ cup Sour cream or creme fraiche
- 2 tablespoons Chopped parsley for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles as package directs, drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add onions and mushrooms, cook 6-8 minutes until softened and browned.
- Add ground beef. Stir and crumble until browned, about 7-8 minutes. Drain excess fat if needed.
- Add garlic powder, smoked paprika, dried thyme, optional mushroom powder, dijon mustard, Worcestershire sauce, and soy sauce. Stir 1-2 minutes to combine.
- Sprinkle flour over beef mixture. Stir and cook 1-2 minutes to remove raw flour taste.
- Slowly stir in beef stock. Simmer mixture 5-7 minutes until thickened.
- Add cooked noodles to skillet, stir to coat with sauce.
- Serve hot and garnish with fresh chopped parsley.
Notes
To store leftovers, refrigerate in airtight container up to 4 days. For freezing, separate noodles from sauce and thaw overnight before reheating to maintain best texture.