Ground Beef Stroganoff
A quick and comforting dish that combines tender ground beef, creamy sauce, and hearty noodles, perfect for busy weeknights.
Ingredients
Pasta
- 6 ounces Egg Noodles Cook according to package directions.
Beef and Sauce Base
- 1 pound Ground Beef Use lean ground beef to reduce fat content.
- ¼ cup Butter For creating the roux.
- ¼ cup Flour For thickening the sauce.
- 1 cup Beef Broth Use low-sodium broth if desired.
- 1 ¼ cup Milk Helps create a creamy texture.
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream Can be substituted with Greek yogurt.
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 are cooking, heat a large skillet over medium heat. Add the ground beef, cooking and breaking it up with a spoon until fully browned, about 6-8 minutes. Drain the excess fat and transfer the beef to a plate.
Making 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 the beef broth into the roux, whisking constantly to avoid lumps, 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.
- Stir in garlic powder, onion powder, black pepper, and salt.
Combining Ingredients
- Reduce heat to low, and add the cooked egg noodles and browned beef to the skillet, stirring until well combined and heated through.
- Gently stir in the sour cream until fully incorporated.
- Serve hot, paired with vegetables or garlic toast.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat on the stove or in the microwave, adding a splash of milk if necessary.