Description
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
- Serving Size: 1 portion
- Calories: 662 kcal
- Sugar: 5 g
- Sodium: 1160 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: Not specified
- Trans Fat: 2 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 164 mg