Quick Ground Beef Stroganoff (Print Version)
Creamy, budget-friendly comfort food with egg noodles and seasoned ground beef, ready in just 30 minutes.
# Ingredients:
→ Stroganoff Base
01 -
6 ounces egg noodles
02 -
1 pound ground beef
03 -
¼ cup butter
04 -
¼ cup flour
→ Sauce
05 -
1 cup beef broth
06 -
1¼ cups milk
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
1 teaspoon black pepper
10 -
1 teaspoon salt
11 -
¼ cup sour cream
# Steps:
01 -
Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set aside for later.
02 -
While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
03 -
In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
04 -
Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
05 -
Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
06 -
Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
07 -
Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.
08 -
Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
09 -
Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.
# Notes:
01 -
Any pasta will work with this recipe, but do not use more than 6 ounces, or there will not be enough liquid to coat the noodles. Wide egg noodles work best.
02 -
Consider doubling the recipe. It reheats well, and everyone typically asks for seconds.
03 -
Once cooled to room temperature, store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30-second increments until warmed through.