Easy Ground Beef Stroganoff (Print-Friendly Format)
Creamy ground beef and noodles in a savory sauce, ready in 30 minutes—perfect for busy weeknights.
# Required Ingredients:
→ Main Ingredients
01 -
450 g ground beef
02 -
200 g egg noodles
→ Dairy & Broth
03 -
310 ml milk
04 -
240 ml chicken broth
05 -
60 g sour cream
06 -
60 g unsalted butter
→ Thickener
07 -
30 g all-purpose flour
→ Seasonings
08 -
3.7 g salt
09 -
1.2 g coarse black pepper
10 -
1.2 g garlic powder
11 -
1.2 g onion powder
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just tender. Drain the noodles and set aside.
02 -
While the noodles cook, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat and transfer beef to a plate.
03 -
In the same skillet, melt butter over medium heat. Sprinkle in the flour and whisk constantly for 2 minutes to form a smooth roux.
04 -
Gradually whisk in chicken broth, ensuring no lumps form. Continue cooking, whisking frequently, until the mixture thickens, about 3–4 minutes.
05 -
Slowly pour in the milk while stirring constantly. Continue cooking over medium heat until the sauce is smooth and thick, 5–7 minutes.
06 -
Stir in garlic powder, onion powder, black pepper, and salt. Mix well to evenly distribute flavors.
07 -
Reduce heat to low. Return cooked noodles and browned beef to the skillet. Stir thoroughly until the mixture is heated through and evenly coated with sauce.
08 -
Gently fold in sour cream until fully blended into the sauce, imparting a creamy and tangy finish.
09 -
Portion the stroganoff while hot. Optionally garnish with fresh herbs and serve alongside steamed vegetables or toasted bread.
# Additional Information:
01 -
For a richer flavor, substitute half of the milk with heavy cream or use beef broth instead of chicken broth.