Easy Ground Beef Stroganoff (Print-Friendly Version)
Savory ground beef and noodles in a creamy sauce, ready in under 30 minutes for easy weeknight comfort.
# What You’ll Need to Make This:
→ Stroganoff
01 -
170 g egg noodles
02 -
450 g ground beef
03 -
60 g unsalted butter
04 -
30 g all-purpose flour
05 -
240 ml beef broth
06 -
300 ml whole milk
07 -
2.5 ml garlic powder
08 -
2.5 ml onion powder
09 -
2.5 ml ground black pepper
10 -
3.75 ml fine salt
11 -
60 ml sour cream
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 7–9 minutes or according to package directions until tender. Drain well and toss gently with a small amount of butter to prevent sticking. Set aside.
02 -
Heat a large skillet over medium heat. Add ground beef, breaking it up with a spoon. Cook for 6–8 minutes until well-browned and no pink remains. Drain excess fat and transfer the beef to a plate.
03 -
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and stir constantly for approximately 2 minutes to form a smooth, pale roux.
04 -
Slowly pour in beef broth, whisking continuously to ensure a lump-free mixture. Cook, stirring, until the sauce begins to thicken.
05 -
Gradually stir in milk. Continue to stir for 5–7 minutes until the sauce is silky and coats the back of a spoon.
06 -
Stir in garlic powder, onion powder, black pepper, and salt. Taste and adjust seasoning as needed.
07 -
Return the cooked noodles and browned beef to the skillet. Stir until evenly coated with the sauce.
08 -
Reduce heat to low. Gently fold in the sour cream until fully incorporated and the sauce is glossy. Take care not to boil after adding sour cream.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or broth to preserve the creamy consistency.