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Ground Beef Stroganoff

A hearty and comforting classic, this Ground Beef Stroganoff combines tender egg noodles with seasoned ground beef in a rich, creamy sauce. Perfect for weeknight dinners when you crave something satisfying yet simple to prepare.  
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main-course
Cuisine: American-Russian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 ounces egg noodles
  • 1 pound ground beef
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup beef broth
  • 1 1/4 cups milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup sour cream

Method
 

  1. Cook the Noodles
  2. Bring a pot of water to boil and cook the egg noodles according to package instructions. Once cooked, drain well and set aside for later use. For best results, cook the noodles until they're just al dente as they'll continue cooking slightly when added to the sauce.
  3. Brown the Beef
  4. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside. Properly browning the beef creates a depth of flavor that forms the foundation of this dish.
  5. Prepare the Roux
  6. In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to make a roux. This cooking process removes the raw flour taste and creates the base for a smooth, thickened sauce.
  7. Add Beef Broth
  8. Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes. Adding the liquid gradually ensures a smooth sauce without flour lumps.
  9. Incorporate Milk
  10. Slowly whisk in the milk, stirring constantly over medium heat until the sauce thickens again, about 5-7 minutes. Ensure the sauce is smooth and creamy. The combination of beef broth and milk creates a rich sauce with the perfect balance of flavor and creaminess.
  11. Season the Sauce
  12. Stir in the garlic powder, onion powder, black pepper, and salt, distributing the seasonings evenly throughout the sauce. These aromatics and seasonings bring depth and complexity to the dish without overpowering it.
  13. Combine Components
  14. Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through. The low heat ensures the ingredients meld together without overcooking the noodles.
  15. Finish with Sour Cream
  16. Gently stir in the sour cream, ensuring it is fully incorporated into the sauce. The sour cream will add a rich and tangy flavor. Add it at the end and avoid boiling to prevent curdling.
  17. Serve
  18. Serve the dish hot, complemented with your favorite vegetable or garlic toast for a complete meal. The stroganoff is best enjoyed immediately while the sauce is creamy and the noodles are tender.

Notes

  • For a richer flavor, consider adding 8 ounces of sliced mushrooms when browning the beef.
  • You can substitute Greek yogurt for sour cream for a lighter version.
  • Fresh herbs like parsley or chives make an excellent garnish.
  • This dish can be made ahead and reheated, though you may need to add a splash of milk when reheating to restore the creamy consistency.
  • For a more authentic stroganoff flavor, add 1-2 tablespoons of Dijon mustard and a splash of Worcestershire sauce.