This skillet ground beef stroganoff turns a pound of ground beef, egg noodles, and a quick butter and flour sauce into a creamy dinner in about 35 minutes.
Instead of the usual steak and mushrooms, it uses ground beef and pantry seasonings, which keeps the cost low and the cooking time short. The sauce comes together in the same pan as the beef, and a spoonful of sour cream stirred in at the very end gives it the tangy finish stroganoff is known for.
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Why This Skillet Ground Beef Stroganoff Recipe Works
A roux of butter and flour thickens the beef broth and milk into a smooth sauce without any canned soup. Whisking for two full minutes cooks off the raw flour taste before any liquid goes in.
Garlic powder and onion powder blend into the sauce evenly, so you get savory flavor in every bite without chopping anything. That makes it a fast option on a busy night.
Sour cream goes in last, with the burner off, so it stays smooth and tangy instead of curdling. The result is a creamy sauce that clings to wide egg noodles.
Ingredients for Skillet Ground Beef Stroganoff
- 6 oz dry egg noodles
- 1 lb 90 percent lean ground beef
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 cup low sodium beef broth
- 1 1/4 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 cup sour cream
- Chopped fresh parsley, for topping
Egg noodles. Wide egg noodles hold the sauce well. Cook them 1 minute short of the package time since they finish in the skillet.
Ground beef. Browning the beef until deeply colored adds flavor to the sauce. Use 90 percent lean so there is little fat to drain, and cook it to 160 degrees F.
Butter and flour. Equal parts butter and flour make the roux. Unsalted butter lets you control the salt, since the broth and seasonings add their own.
Beef broth and milk. Low sodium broth keeps the dish from tasting too salty. Whole milk gives a creamier sauce than lower fat milk.
Sour cream. Full fat sour cream is the least likely to separate. Let it sit out for 10 minutes before stirring it in so it is not ice cold.
Seasonings. Garlic powder, onion powder, and pepper keep the flavor simple and savory. Add a pinch of paprika if you want a little color.
How to Make Skillet Ground Beef Stroganoff
1. Cook the noodles. Boil the egg noodles in salted water for 1 minute less than the package directions. Drain and set aside.
2. Brown the beef. In a large deep skillet over medium heat, cook the beef for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Move it to a plate and wipe out most of the fat.
3. Make the roux. Melt the butter in the same skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes until it smells lightly toasted.
4. Add the broth. Pour in the broth slowly while whisking, and cook for 3 to 4 minutes until the mixture thickens.
5. Add the milk. Whisk in the milk a little at a time and simmer gently for 5 to 7 minutes until the sauce is smooth and coats a spoon.
6. Season and combine. Stir in the garlic powder, onion powder, pepper, and salt, then add the noodles and beef. Cook on low for 2 to 3 minutes until everything is hot.
7. Finish with sour cream. Take the skillet off the heat and stir in the sour cream until smooth. Serve right away.
How to Serve Skillet Ground Beef Stroganoff
Spoon the stroganoff into shallow bowls and sprinkle on parsley. It goes well with easy green bean casserole for a classic dinner, air fryer asparagus for a quick green side, fluffy homemade dinner rolls to soak up the sauce, or Dutch oven pot roast for another satisfying beef dinner later in the week.
How to Store and Reheat Skillet Ground Beef Stroganoff
Cool leftovers quickly and refrigerate them within 2 hours in a covered container for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of milk or broth, stirring often, until it reaches 165 degrees F. Sour cream and milk sauces separate when frozen, so freezing is not recommended, and the noodles soften as they sit.
Tips and Variations for Skillet Ground Beef Stroganoff
Whisk well. Whisk constantly when the broth and milk go in. Adding liquid slowly is the ideal way to avoid lumps.
Fix a thick sauce. The noodles absorb sauce as they sit. Stir in a splash of warm milk or broth to loosen leftovers.
Add mushrooms. Saute 8 oz sliced mushrooms in the butter before adding the flour for a more traditional stroganoff flavor.
Add a little tang. A teaspoon of Dijon mustard whisked in with the broth adds a sharper note without changing the creamy base.
Use another pasta. Rotini, shells, or even mashed potatoes work in place of egg noodles.
Add color. Stir in a handful of frozen peas with the noodles. They thaw in the hot sauce in about 2 minutes.
Temper the sour cream. Stir a spoonful of the hot sauce into the sour cream before adding it, so it warms gradually and stays smooth.
Cook the beef safely. The FDA lists 160 degrees F as the safe minimum internal temperature for ground meat, and its safe food handling guidance also says to refrigerate leftovers within 2 hours.
Frequently Asked Questions About Skillet Ground Beef Stroganoff
How long does skillet ground beef stroganoff last in the fridge?
Cooled leftovers keep for 3 to 4 days in a covered container. Reheat with a splash of milk until hot throughout.
Can I make skillet ground beef stroganoff without sour cream?
Yes. Plain Greek yogurt works in the same amount, stirred in off the heat, though it is a little tangier. Cream cheese also works for a richer sauce.
Why does skillet ground beef stroganoff need a roux?
The butter and flour roux thickens the broth and milk into a smooth, stable sauce, so you do not need canned soup or cornstarch.
Can I use ground turkey instead of beef?
Yes. Use ground turkey in the same amount, cook it to 165 degrees F, and add a tablespoon of butter if the pan looks dry.
Is this dish gluten free?
Not as written, because the egg noodles and flour contain gluten. Gluten free pasta and a gluten free flour blend will work.
Skillet Ground Beef Stroganoff
Equipment
- Large deep skillet
- Large pot
- Whisk
Ingredients
Main Ingredients
- 6 oz dry egg noodles Cook 1 minute short of the package time.
- 1 lb 90 percent lean ground beef Cook to 160 degrees F.
- ¼ cup unsalted butter
- ¼ cup all purpose flour Whisk constantly to avoid lumps.
- 1 cup low sodium beef broth
- 1 ¼ cup whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- ¼ cup sour cream Stir in off the heat.
- 1 tbsp fresh parsley For topping.
Instructions
Cooking
- Boil the noodles. Cook the egg noodles 1 minute short of the package time, drain, and set them aside.
- Brown the beef. Cook the beef in a large skillet over medium heat for 6 to 8 minutes until no pink remains and it reaches 160 degrees F. Transfer to a plate and pour off the fat.
- Toast the flour. Melt the butter in the same skillet, whisk in the flour, and cook for 2 minutes, whisking, until lightly golden.
- Whisk in the liquids. Add the broth slowly and cook 3 to 4 minutes until thick. Whisk in the milk and simmer 5 to 7 minutes until smooth and creamy.
- Season. Stir in the garlic powder, onion powder, pepper, and salt. Fold in the noodles and beef and warm on low for 2 to 3 minutes.
- Add the sour cream. Remove from the heat, stir in the sour cream until smooth, top with parsley, and serve.
