Ground Beef Stroganoff Skillet
A comforting, time-efficient one-pan meal that delivers professional-grade flavor in under thirty minutes. This hearty recipe uses high-quality ground beef, creamy mushroom soup, and tender pasta. By simmering the pasta directly in the flavorful beef broth base, the sauce naturally thickens into a velvety, restaurant-quality masterpiece. Perfect for busy weeknights, this dish relies on the Maillard reaction for deep savory notes and careful temperature control to ensure a perfectly smooth, rich finish every time.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: American
- Diet: Halal
Ingredients
1 lb (450g) lean ground beef (85/15 preferred)
8 oz (225g) rotini or fusilli pasta
10.5 oz (1 can) cream of mushroom soup
1 cup (240ml) low-sodium beef broth
1/2 cup (120ml) full-fat sour cream
1 tsp vegetable oil (if needed for searing)
Salt and black pepper to taste
Instructions
Heat a large, deep-sided skillet over medium-high heat.
Add the ground beef to the pan, breaking it into uniform crumbles, and sear until deeply browned to build savory flavor.
Pour in the cream of mushroom soup and beef broth, stirring to scrape up any browned bits from the bottom of the pan.
Bring the mixture to a gentle boil, then add the dry pasta.
Reduce heat to a simmer, cover the skillet, and cook until the pasta is tender and the liquid has reduced into a thick sauce.
Remove the skillet from the heat source entirely.
Stir in the sour cream until fully incorporated and smooth.
Season with salt and pepper to taste and serve immediately.
Notes
Always add the sour cream off-heat to prevent the dairy from curdling and to maintain a smooth, velvety emulsion. If the sauce becomes too thick while simmering, add a splash of extra beef broth to adjust the consistency to your preference.
Find it online: https://kindeat.com/ground-beef-stroganoff-skillet/