Easy Ground Beef Stroganoff

A classic beef stroganoff made weeknight easy with ground beef and a rich creamy sauce tossed with tender egg noodles This dish comes together quickly for busy nights and always brings comforting flavor to the table

I first cooked this when my college roommate brought it to a potluck and it immediately became my secret for stress free comfort food on school nights

Ingredients

• Ground beef: brings savory meatiness and cooks quickly Choose a lean blend for less grease
• Egg noodles: soak up the sauce perfectly and have the right bite Choose wide noodles that hold up to mixing
• Milk: adds creaminess Use whole milk for best texture but any kind works
• Chicken broth: builds savory depth and helps the sauce come together Look for low sodium to control salt
• Sour cream: is the key for tang and richness Full fat is best for smoothness
• Butter: creates the roux and adds a buttery flavor Choose unsalted for more control over seasoning
• Flour: thickens the sauce Use all purpose for the classic result
• Salt: brings out every ingredient Make sure to taste and adjust at the end
• Course black pepper: adds mild heat and aroma Freshly cracked makes a big difference
• Garlic powder: gives a quick savory boost Choose a fresh jar for strongest flavor
• Onion powder: rounds out the taste Offers sweetness without chopping actual onions

Step-by-Step Instructions

Prepare the Noodles:

Fill a large pot with water and bring it to a rolling boil Add the egg noodles and cook until just tender Check the package instructions for timing Drain the noodles and set aside so they do not get mushy

Brown the Beef:

Place a large skillet on medium heat Add the ground beef Break it apart with a spoon as it browns This usually takes six to eight minutes Cook until no pink remains and the beef is crumbly Carefully drain off any excess fat for a lighter sauce Transfer the cooked beef to a plate

Make the Roux:

Keeping the skillet on medium melt the butter Completely melt it then sprinkle in the flour Whisk constantly for about two minutes until the mixture is smooth and pale golden This forms the base for a lump free sauce

Build the Sauce:

Gradually add chicken broth to the skillet Pour a small amount at first whisk until smooth then add the rest Keep whisking so there are no clumps and cook three to four minutes as it begins to thicken Slowly pour in the milk Continue to stir over medium heat The sauce will start off thin then become thick and creamy after five to seven minutes

Season the Sauce:

Sprinkle in garlic powder onion powder black pepper and salt Stir thoroughly so every bite is seasoned Taste and adjust if needed to your liking

Combine and Heat:

Lower the heat Add back the cooked noodles and browned beef Stir everything gently to combine and make sure it is all coated in sauce Heat through so everything is piping hot

Finish with Sour Cream:

Spoon in the sour cream Stir just until fully blended The sauce will turn creamy and take on a more tangy flavor Be careful not to let it boil after adding the sour cream to avoid curdling

Serve:

Spoon up the stroganoff hot It is perfect on its own or with a side of steamed vegetables or toasted bread for extra comfort

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I always look forward to swirling in the sour cream at the end My mom used to let me do that as a kid and it still feels special to watch the sauce turn dreamy and creamy right before serving

Storage Tips

Let leftovers cool before storing Place in an airtight container and refrigerate for up to three days If it seems thick when reheating add a splash of milk to loosen up the sauce You can also freeze stroganoff just cool completely first and pack it into freezer safe containers It reheats beautifully from frozen

Ingredient Substitutions

No ground beef on hand Use ground turkey or chicken for a lighter twist or try a meatless version with sautéed mushrooms and lentils Do not have chicken broth Substitute beef or vegetable broth Any type of milk works and Greek yogurt is a good stand in for sour cream if needed

Serving Suggestions

Serve this hearty stroganoff with a crisp green salad steamed green beans or simple roasted vegetables My family loves it with a sprinkle of fresh parsley or chives on top Garlic toast is always welcome for soaking up extra sauce

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Cultural Context

Beef stroganoff originated in Russia as a way to stretch smaller amounts of beef with a rich creamy sauce In the classic version strips of beef are used This simple version with ground beef is a time saving American adaptation that has found a home on weeknight tables for generations

Frequently Asked Questions About Recipes

→ Can I substitute ground turkey for ground beef?

Yes, ground turkey works well. The dish will be lighter but still delicious with the same creamy sauce.

→ What type of noodles can be used?

Egg noodles are traditional, but rotini or penne can be substituted if preferred or needed.

→ How can I make the dish extra creamy?

Use whole milk and add more sour cream if you prefer a richer, silkier sauce.

→ Is it possible to make this meal ahead of time?

Yes, you can prepare and store it in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk.

→ Are there optional add-ins for flavor or nutrition?

Try adding sautéed mushrooms, peas, or bell peppers to boost flavor and nutrition.

→ Can this dish be frozen?

Freezing is possible, but noodles may soften upon reheating. Store in an airtight container for up to two months.