Ground Beef Stroganoff (Print Version)

Budget-friendly, family-approved beef stroganoff ready in 30 minutes. Creamy, savory, and guaranteed to have everyone asking for seconds!

# Ingredients:

→ Pasta

01 - 170 g egg noodles

→ Meat

02 - 450 g ground beef

→ Sauce Base

03 - 60 g butter
04 - 60 g all-purpose flour
05 - 240 ml beef broth
06 - 300 ml milk
07 - 60 g sour cream

→ Seasonings

08 - 2.5 g (1/2 tsp) garlic powder
09 - 2.5 g (1/2 tsp) onion powder
10 - 5 g (1 tsp) ground black pepper
11 - 5 g (1 tsp) salt

# Steps:

01 - Bring a pot of water to boil and cook egg noodles according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all pink is gone and the beef is fully browned, about 6-8 minutes. Drain excess fat and transfer beef to a plate.
03 - In the same skillet, melt the butter over medium heat. Once melted, add flour and whisk continuously for about 2 minutes to create a smooth roux.
04 - Gradually pour in beef broth, whisking constantly to prevent lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
05 - Slowly whisk in 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 garlic powder, onion powder, black pepper, and salt, ensuring seasonings are evenly distributed throughout the sauce.
07 - Reduce 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 for a rich, tangy flavor.
09 - Serve hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.

# Notes:

01 - Use only 170g (6 oz) of pasta to ensure proper sauce coverage. Wide egg noodles work best for this dish.
02 - Consider doubling the recipe as it reheats well and is typically requested for seconds.
03 - Once cooled to room temperature, store in an airtight container for 3-4 days. Reheat in microwave in 30-second increments.

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