Description
A quick and creamy Beef Stroganoff that’s ready in just thirty minutes, perfect for busy weeknights.
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
Instructions
- Boil the noodles: Bring a pot of water to a boil and toss in the egg noodles. Cook them according to the package directions until al dente, then set aside.
- Brown the beef: In a large skillet over medium heat, add the ground beef. Cook it while breaking it up until fully browned, about 6 to 8 minutes. Drain excess fat and transfer the beef to a plate.
- Make the roux: In the same skillet, melt the butter over medium heat. Add the flour and whisk for about 2 minutes until you have a roux.
- Pour in the broth: Gradually whisk in the beef broth to the roux and cook until the sauce starts to thicken, about 3 to 4 minutes.
- Add the milk: Slowly whisk in the milk and keep stirring over medium heat until the sauce thickens again, about 5 to 7 minutes.
- Season it up: Stir in the garlic powder, onion powder, pepper, and salt.
- Combine it all: Reduce the heat to low, return the noodles and beef to the skillet, and stir until combined and warmed through.
- Sour cream love: Gently stir in the sour cream until fully incorporated.
- Serve it up: Serve hot, paired with your favorite vegetable or garlic toast.
Notes
Avoid overcooking the noodles and ensure to drain the beef to prevent excess grease.