Easy Ground Beef Stroganoff

This creamy ground beef stroganoff checks every box for comfort food that is both simple and satisfying. The noodles soak up a velvety sauce bursting with savory flavor and the whole thing comes together fast enough for even the busiest weeknight. The first time I served this, my family barely left any leftovers and begged for it again the next day.

I started making this as a quick fix after long workdays and now it is our Thursday tradition because everyone loves it and it tastes nostalgic in the best way

Ingredients

• Egg noodles: These wide ribbons are classic for stroganoff and catch the sauce perfectly Choose the ones with a rich golden color for the best flavor
• Ground beef: Adds hearty meaty depth and makes this a meal that sticks with you Choose eighty five to ninety percent lean for balance between taste and less grease
• Butter: Key for making the roux and bringing richness Look for unsalted to help control the salt level
• Flour: Thickens the sauce and ensures it clings to the noodles Use all purpose flour and sift if lumpy
• Beef broth: Deepens the savory flavor Opt for low sodium if you want to adjust your salt
• Milk: Makes the sauce creamy and luscious Use whole or two percent for best texture
• Garlic powder and onion powder: Give savory flavor without extra chopping Make sure they smell fresh when you open the jar
• Pepper and salt: Basic seasonings that pull all the flavors together Freshly cracked pepper will give the most zing
• Sour cream: The finishing touch for extra silkiness and that tangy stroganoff bite Use full fat for ultimate creaminess

Step-by-Step Instructions

Boil the Noodles:

Bring a large pot of salted water to a boil and add the egg noodles Cook for about seven to nine minutes or until just tender Drain well then toss with a bit of butter to prevent sticking while you make the sauce

Brown the Ground Beef:

In a large skillet set over medium heat break up the ground beef with a wooden spoon as it cooks Sauté until completely browned with no pink showing about six to eight minutes Drain off any excess fat for a lighter sauce and set the beef aside on a plate

Make the Roux:

In the same skillet melt the butter over medium heat Once bubbling sprinkle in the flour and stir nonstop to form a smooth paste Cook for about two minutes to remove any raw flavor but do not let it brown

Whisk in the Broth:

Slowly pour the beef broth into the roux whisking constantly so it stays lump free Stir continuously as the sauce thickens which usually takes a few minutes

Add the Milk:

Once the sauce is starting to thicken add the milk gradually stirring constantly to keep the sauce silky Cook another five to seven minutes until the mixture coats the back of a spoon

Season the Sauce:

Stir in garlic powder onion powder salt and pepper Taste the sauce and adjust seasoning as needed A little extra salt can bring out all the flavors

Combine Everything:

Return the browned beef and cooked noodles to the skillet Fold them gently into the sauce making sure all the noodles are coated evenly and everything is heated through

Finish with Sour Cream:

Reduce the heat to low and add the sour cream Stir gently until fully combined for that creamy final touch Remove from the heat as soon as the sour cream is absorbed and watch the sauce become extra silky

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My favorite ingredient here is the sour cream because it gives the sauce unmistakable creamy tang My grandma always used a generous scoop and insisted it was the secret to the dish tasting just right One bite takes me straight back to her kitchen and always makes me smile

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days The sauce will thicken as it chills so stir in a splash of milk or broth when reheating to bring back the silky consistency For reheating gently warm on the stovetop over low heat to prevent the sauce from separating Microwaving works in a pinch but stir halfway through so it heats evenly

Ingredient Substitutions

You can swap egg noodles with wide fettuccine or rotini noodles for a bit more bite Greek yogurt can sub for sour cream in a pinch Ground turkey or chicken works well as a lighter substitute for beef If you are out of beef broth try using chicken broth or even vegetable broth as a backup

Serving Suggestions

Spoon this stroganoff over mashed potatoes or cooked rice for a fun twist Lightly steamed green beans or a crisp green salad on the side help balance the richness If you want even more flavor sprinkle chopped fresh parsley or a few crispy fried onions on top just before serving

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Quick History of Stroganoff

The original beef stroganoff is a Russian classic dating back to the eighteen hundreds but over time it has evolved and become popular everywhere The swap to ground beef as seen in this easy recipe happened in American kitchens looking to speed things up without sacrificing comfort or flavor

Recipe FAQs

→ How do I prevent noodles from sticking together?

Toss the cooked egg noodles with a small amount of butter after draining to help keep them separated while you finish the sauce.

→ Can I use a different type of pasta?

Egg noodles are traditional, but wide ribbons like pappardelle or even rotini can also work well for holding the creamy sauce.

→ Is it possible to make the sauce ahead of time?

Yes! You can prepare the sauce a day in advance. Gently reheat and combine with freshly cooked noodles when ready to serve.

→ What can I substitute for sour cream?

Greek yogurt or crème fraîche make excellent tangy substitutes if you don't have sour cream on hand.

→ How should leftovers be reheated?

Reheat leftovers gently over low heat in a skillet, adding a splash of milk or broth to loosen up the sauce as needed.