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Ground Beef Stroganoff

Ground Beef Stroganoff
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This Ground Beef Stroganoff is budget-friendly, family-friendly, and the definition of comfort food. Ready in just 30 minutes.

Ingredients

Scale
  • 6 ounces Egg Noodles
  • 1 pound Ground Beef
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 1 cup Beef Broth
  • 1 1/4 cup Milk
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/4 cup Sour Cream

Instructions

  • Bring a pot of water to a boil and cook 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 and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
  • In the same skillet, melt the butter over medium heat. Once melted, 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. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
  • Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
  • Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
  • Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.
  • Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
  • Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.

Notes

  • Use lean ground beef: Because this recipe has a creamy sauce, I use lean ground beef and don’t usually have to drain any grease from the pan. If you use ground beef with a higher fat content, strain off the fat before adding more ingredients.
  • Pasta: Any pasta will work with this recipe, but do not use more than 6 ounces, or there will not be enough liquid to coat the noodles. My preference is wide egg noodles.
  • Sour Cream: This recipe calls for either full-fat or light sour cream. Greek yogurt can be substituted for the sour cream.
  • Mushrooms: This recipe does not call for mushrooms, but they would be a delicious addition. You should add no more than 1/2 cup of fresh mushrooms. White button mushrooms or cremini mushrooms are great options. I don’t recommend canned mushrooms.
  • Double the Recipe: My number one tip is to double the recipe. It rewarms well, and everyone asks for seconds!

Nutrition

Find it online: https://glonfo.com/ground-beef-stroganoff/