30-Minute Ground Beef Stroganoff
This thirty-minute ground beef stroganoff is an effortless yet delicious meal, perfect for busy weeknights, featuring tender beef, silky sauce, and comforting noodles.
Ingredients
Pasta
- 6 oz six ounces of egg noodles Cook until tender
Beef and Sauce
- 1 lb one pound of ground beef Cook until browned
- 1/4 cup quarter cup of butter For making roux
- 1/4 cup quarter cup of flour For thickening the sauce
- 1 cup one cup of beef broth
- 1 1/4 cups one and a quarter cups of milk
- 1/2 teaspoon half teaspoon of garlic powder
- 1/2 teaspoon half teaspoon of onion powder
- 1 teaspoon one teaspoon of salt
- 1 teaspoon one teaspoon of pepper
- 1/4 cup quarter cup of sour cream Adds a lovely tang
Instructions
Preparation
- Bring a large pot of water to a rolling boil and add six ounces of egg noodles. Cook until tender.
Cooking the Beef
- In a generous skillet heated over medium heat, cook one pound of ground beef, breaking it apart with a wooden spoon until the beef turns brown, about 6-8 minutes.
- Drain excess fat and transfer the beef to a plate.
Making the Sauce
- In the same skillet, melt a quarter cup of butter, then whisk in a quarter cup of flour to make a roux, cooking for about 2 minutes.
- Gradually pour in one cup of beef broth, whisking until the mixture thickens, about 3-4 minutes.
- Slowly whisk in one and a quarter cups of milk until the sauce thickens. Add in garlic powder, onion powder, salt, and pepper.
Combining Ingredients
- Reduce heat to low and mix in the reserved egg noodles and browned ground beef until well combined.
- Gently stir in a quarter cup of sour cream until everything is heated through.
- Serve hot with fresh vegetables or garlic toast.
Notes
For a lighter version, use lean ground beef. Feel free to customize seasonings or add sautéed mushrooms for earthiness. This dish can also be made with chicken or a vegetarian alternative.