Description
A quick and creamy ground beef stroganoff that’s perfect for a midweek dinner.
Ingredients
- 6 ounces Egg Noodles
- 1 pound Ground Beef (80/20 or 85/15)
- 1/4 cup Butter
- 1/4 cup Flour
- 1 cup Beef Broth
- 1 1/4 cups Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt (adjust to taste)
- 1/4 cup Sour Cream
Instructions
- Bring a pot of water to a boil and cook the egg noodles according to the package directions. Drain and set aside.
- In a large skillet over medium heat, add ground beef and cook until browned, about 6 to 8 minutes. Drain excess fat.
- Melt butter in the same skillet over medium heat. Add flour and whisk continuously for about 2 minutes.
- Gradually pour in beef broth, whisking to prevent lumps, and continue to whisk until the sauce thickens, about 3 to 4 minutes.
- Slowly whisk in milk and stir until the sauce thickens again, about 5 to 7 minutes.
- Add garlic powder, onion powder, black pepper, and salt. Adjust seasoning to taste.
- Reduce heat to low and add the cooked noodles and beef back into the skillet. Stir until well combined.
- Gently stir in sour cream until fully incorporated, avoiding boiling.
- Serve hot, optionally garnished with chopped parsley.
Notes
For extra flavor, brown sliced mushrooms with the ground beef. Make sure to keep the sauce on low heat after adding sour cream to avoid splitting.