Description
A quick and creamy Ground Beef Stroganoff that’s ready in 30 minutes. Made with pantry staples like sour cream, egg noodles, and beef broth, it’s a perfect weeknight comfort meal without canned soup.
Ingredients
- Egg noodles (6 oz)
- Ground beef (1 lb)
- Butter (¼ cup)
- All-purpose flour (¼ cup)
- Beef broth (1 cup)
- Milk (1¼ cup)
- Garlic powder (½ tsp)
- Onion powder (½ tsp)
- Black pepper (1 tsp)
- Salt (1 tsp)
- Sour cream (¼ cup)
Instructions
- Bring a pot of water to a boil and cook the egg noodles according to the package instructions; set aside.
- In a skillet over medium heat, brown the ground beef for 6–8 minutes. Drain excess fat and transfer beef to a plate.
- In the same skillet, melt the butter and whisk in the flour to make a roux; cook for about 2 minutes.
- Gradually whisk in the beef broth and cook until the mixture thickens, about 3–4 minutes.
- Whisk in the milk and continue to stir over medium heat for 5–7 minutes until creamy.
- Season the sauce with garlic powder, onion powder, salt, and black pepper.
- Reduce heat to low and add the cooked noodles and browned beef; stir to combine and heat through.
- Fold in the sour cream until fully incorporated and serve hot.
Notes
- Add mushrooms when browning the beef for extra depth.
- Use Worcestershire sauce for enhanced umami.
- Swap beef with turkey or chicken for a lighter version.
- Heavy cream can be used instead of milk for a richer texture.
- Top with parsley or thyme for a fresh finish.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
