30-Minute Ground Beef Stroganoff
This streamlined version of a classic Eastern European dish combines savory ground beef with a velvety, tangy sauce to create a professional-grade meal in just 30 minutes. Perfect for busy weeknights, this recipe utilizes high-heat searing for depth of flavor and careful emulsification for a luxurious texture, all served over buttery egg noodles.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American/European
- Diet: Halal
Ingredients
1 lb ground beef (85/15 lean-to-fat ratio)
1 can (10.5oz) cream of mushroom soup
1/2 cup full-fat sour cream (room temperature)
8 oz wide egg noodles
1 tsp onion powder
1/2 cup beef broth
1 tsp apple cider vinegar
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a rolling boil and cook egg noodles according to package directions; drain and set aside.
In a large skillet over medium-high heat, brown the ground beef thoroughly until deeply seared to maximize flavor development.
Stir in the onion powder and cook for an additional minute to toast the aromatics.
Whisk in the cream of mushroom soup and beef broth, stirring continuously to combine with the beef drippings.
Lower the heat to a gentle simmer and stir in the apple cider vinegar.
Remove the skillet from the heat and stir in the room-temperature sour cream to ensure a smooth, curd-free emulsion.
Serve the beef mixture immediately over the prepared egg noodles.
Notes
Ensure the sour cream is at room temperature before adding to the sauce to prevent curdling. You can replace the cream of mushroom soup with high-quality mushroom stock and a splash of heavy cream if desired. Adjust the consistency with a splash more beef broth if the sauce becomes too thick.
Find it online: https://kindeat.com/30-minute-ground-beef-stroganoff/