Description
This Ground Beef Stroganoff is a quick and budget-friendly American classic that is perfect for a family dinner or lunch, ready in just 30 minutes. It features tender egg noodles tossed in a creamy, flavorful sauce made with ground beef, a buttery roux, and sour cream, making it a comforting and satisfying meal.
Ingredients
For the Pasta
- 6 ounces Egg Noodles
For the Stroganoff 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 Black Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the egg noodles according to package directions. Once cooked, drain and set aside for later use.
- Brown the Ground Beef: While noodles cook, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until fully browned and no pink remains, about 6-8 minutes. Drain excess fat, transfer beef to a plate, and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux, which will thicken the sauce.
- Add Beef Broth: Gradually pour in the beef broth while whisking constantly to prevent lumps. Continue whisking until the sauce starts to thicken, about 3-4 minutes.
- Incorporate Milk: Slowly whisk in the milk and continue stirring over medium heat until the sauce thickens again, becoming smooth and creamy, approximately 5-7 minutes.
- Season the Sauce: Stir in garlic powder, onion powder, black pepper, and salt, making sure all seasonings are evenly mixed into the sauce.
- Combine Noodles and Beef: Reduce heat to low, add the cooked egg noodles and the browned ground beef back into the skillet, stirring until everything is well combined and heated through.
- Add Sour Cream: Gently stir in the sour cream until fully incorporated, giving the dish a rich, tangy flavor and creamy texture.
- Serve: Serve the ground beef stroganoff hot, optionally paired with your favorite vegetables or a slice of garlic toast for a complete meal.
Notes
- Pasta Choice: Any pasta works but do not use more than 6 ounces to ensure the sauce properly coats the noodles. Wide egg noodles are preferred for authentic texture.
- Double the Recipe: This recipe is easy to double and reheats well, making it perfect for leftovers and feeding larger families.
- Storage: Store leftover stroganoff in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second increments until warmed through.
