Ground Beef Stroganoff
This budget-friendly and comforting Ground Beef Stroganoff is ready in just 30 minutes. With tender egg noodles coated in a creamy, flavorful sauce, it’s a family favorite that’s perfect for busy weeknights.
Servings: 4
Calories: 662kcal
Ingredients
- 6 ounces egg noodles
- 1 lb ground beef
- ¼ cup butter
- ¼ cup flour
- 1 cup beef broth
- 1¼ cups 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.
- Drain and set aside.
Cook the Beef:
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until fully browned (about 6-8 minutes).
- Drain excess fat and transfer the beef to a plate.
Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 2 minutes to create a roux.
- Gradually pour in the beef broth, whisking continuously to prevent lumps. Cook until the sauce thickens (about 3-4 minutes).
- Slowly whisk in the milk, stirring continuously over medium heat until smooth and creamy (about 5-7 minutes).
- Stir in the garlic powder, onion powder, black pepper, and salt.
Combine and Serve:
- Reduce the heat to low. Add the cooked noodles and browned beef to the skillet, stirring until well combined.
- Gently stir in the sour cream until fully incorporated.
- Serve hot with your favorite vegetable or garlic toast.
Notes
Use lean ground beef: If using beef with higher fat content, drain excess grease before continuing.
Pasta options: Egg noodles work best, but other pasta types can be used—just don’t exceed 6 ounces to ensure enough sauce coverage.
Sour cream substitute: Greek yogurt can replace sour cream for a lighter option.
Mushroom variation: Add up to ½ cup fresh mushrooms (white button or cremini) for extra flavor. Avoid canned mushrooms.
Make extra! This dish reheats well, so consider doubling the recipe for leftovers.