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.
Calories: 662kcal
Ingredients
- 6 ounces egg noodles
- 1 lb 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
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 any 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 about 2 minutes to create a roux.
- Gradually pour in the beef broth while whisking continuously to avoid lumps. Cook until the sauce thickens (about 3-4 minutes).
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce is 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 the 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 1/2 cup of 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.
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 1/2 cup of 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.