Ground Beef Stroganoff
A rich, creamy, and comforting dish that's easy to make in just 30 minutes, perfect for busy weeknights.
Ingredients
Pasta
- 6 ounces Egg Noodles Cook according to package directions.
Main Ingredients
- 1 pound Ground Beef Brown in a skillet, drain excess fat.
- 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 Stir in for richness.
Instructions
Preparation
- Bring a pot of water to boil and cook the egg noodles according to package directions. Once cooked, set aside for later.
- While the noodles cook, heat a large skillet over medium heat. Add the ground beef and brown it for about 6-8 minutes, breaking it up as it cooks. Drain excess fat and transfer the beef to a plate. Set aside.
Make the Sauce
- In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
- Gradually pour in the beef broth, whisking constantly to avoid lumps. Continue whisking until the sauce thickens — about 3-4 minutes.
- Slowly whisk in the milk, stirring over medium heat until the sauce thickens again, about 5-7 minutes. It should be smooth and creamy.
- Stir in the garlic powder, onion powder, black pepper, and salt, making sure everything is well mixed.
Combine and Serve
- Reduce the heat to low and add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is heated through.
- Gently stir in the sour cream until fully incorporated into the sauce. Serve hot, paired with your favorite vegetable or a slice of garlic toast.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for 2-3 months. Reheat with a splash of milk for a creamy texture.