Description
This 30-Minute Ground Beef Stroganoff is a creamy, comforting dish that combines tender egg noodles with savory ground beef in a rich sour cream sauce. Perfect for a quick weeknight dinner, it delivers classic stroganoff flavors in less than half an hour.
Ingredients
Scale
Pasta
- 6 ounces egg noodles
Beef and Sauce
- 1 pound ground beef
- ¼ cup butter
- ¼ cup flour
- 1 cup beef broth
- 1 ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ cup sour cream
Instructions
- Cook the noodles. Prepare the egg noodles according to the package instructions until al dente, then drain and set aside.
- Brown the ground beef. In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink, then drain any excess fat to keep the dish from becoming greasy.
- Make the roux. Using the same skillet, melt the butter over medium heat, then whisk in the flour continuously to form a smooth roux that will thicken your sauce.
- Add beef broth. Gradually pour in the beef broth while whisking, allowing the mixture to thicken and become smooth.
- Incorporate milk. Slowly stir the milk into the skillet, continuing to cook until the sauce is creamy and smooth.
- Season the sauce. Add garlic powder, onion powder, salt, and pepper to the sauce, stirring well to evenly distribute the flavors.
- Combine beef and noodles. Add the browned ground beef and cooked noodles into the sauce, gently mixing to coat everything thoroughly.
- Finish with sour cream. Remove the skillet from heat and gently fold in the sour cream until fully blended, then serve the stroganoff hot.
Notes
- For extra richness, you can substitute whole milk with half-and-half.
- If preferred, use fresh garlic and onion instead of powder for more robust flavor.
- Drain the fat thoroughly after browning the beef to avoid a greasy sauce.
- Garnish with chopped parsley or chives for a fresh finish.
- This recipe can be doubled for larger gatherings.
