Description
This 30-Minute Ground Beef Stroganoff is a savory, classic comfort meal that delivers a rich, velvety flavor in a fraction of the traditional preparation time. By using a flour-based roux and deeply browned ground beef, you achieve a restaurant-quality consistency perfect for busy weeknights. Paired with tender, wide egg noodles, this hearty, protein-rich dish provides an indulgent dining experience that is both efficient and wholesome for the whole family.
Ingredients
6 ounces wide egg noodles
1 pound ground beef (85/15 ratio)
1/4 cup unsalted butter
1/4 cup all-purpose wheat flour
1 cup low-sodium beef broth
1 1/4 cups whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1/4 cup full-fat sour cream
Instructions
Boil the egg noodles according to the package directions, then drain and set aside.
Heat a large skillet over medium-high heat and brown the ground beef thoroughly until fully cooked; drain excess fat if necessary.
Add the butter to the skillet with the beef and allow it to melt.
Sprinkle the flour over the beef and butter mixture, stirring constantly for 1-2 minutes to create a golden roux.
Gradually whisk in the beef broth and whole milk to ensure there are no lumps, continuing to stir until the sauce thickens.
Season with garlic powder, onion powder, pepper, and salt.
Reduce heat to low and stir in the sour cream until smooth and warmed through, being careful not to let the sauce boil.
Serve the creamy beef mixture over the prepared egg noodles.
Notes
Use full-fat sour cream to prevent the sauce from curdling when added to the hot pan. If the sauce becomes too thick, add an extra splash of beef broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Modern American