30-Minute Ground Beef Stroganoff
A quick and comforting meal featuring ground beef, egg noodles, and a creamy sauce, perfect for busy weeknights.
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.
Notes
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. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.