why make this recipe
30-Minute Ground Beef Stroganoff is a fantastic recipe for busy weeknights. This dish is quick to prepare, delicious, and comforting. Ground beef, egg noodles, and a creamy sauce come together to create a satisfying meal that the whole family will love. With only a handful of ingredients and simple steps, you can have dinner on the table in no time.
how to make 30-Minute Ground Beef Stroganoff
Ingredients :
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream
Directions :
- Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set aside for later.
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
- 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.
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
- Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
- 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.
- Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
- Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.
how to serve 30-Minute Ground Beef Stroganoff
Serve the stroganoff over a bed of egg noodles, garnished with fresh parsley if desired. This dish pairs well with steamed vegetables or a simple salad. A slice of garlic bread also complements the creamy sauce nicely.
how to store 30-Minute Ground Beef Stroganoff
To store leftovers, let the stroganoff cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months.
tips to make 30-Minute Ground Beef Stroganoff
- For extra flavor, consider adding sautéed mushrooms or onions to the beef while it cooks.
- If you prefer a thicker sauce, you can add more flour to the roux.
- Make sure to whisk constantly while adding the beef broth and milk to avoid lumps in the sauce.
variation (if any)
You can substitute ground beef with ground turkey or chicken for a lighter option. Additionally, you can use gluten-free noodles if you have dietary restrictions. For a vegetarian version, replace the beef with mushrooms and use vegetable broth instead.
FAQs
Can I make this stroganoff ahead of time?
Yes, you can prepare the sauce and cook the noodles ahead of time. Just combine them when you’re ready to serve.
Can I use another type of pasta?
Absolutely! You can use any pasta shape you prefer, such as penne or rotini.
Is this recipe suitable for freezing?
Yes, you can freeze the stroganoff. Just make sure to let it cool before storing in an airtight container.
30-Minute Ground Beef Stroganoff
Ingredients
Pasta and Beef
- 6 ounces Egg Noodles
- 1 pound Ground Beef
Sauce Ingredients
- ¼ cup Butter For making the roux.
- ¼ cup Flour For thickening the sauce.
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream For adding creaminess.
Instructions
Preparation
- Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set aside for later.
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes.
- Drain any excess fat and transfer the beef to a plate. Set aside.
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
Cooking the Sauce
- 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.
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
- Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
- 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.
- Gently stir in the sour cream, mixing until fully incorporated into the sauce. Serve the dish hot.