Short, Catchy Intro
So you want comfort food that arrives fast and makes you look like a dinner wizard without breaking a sweat. Same. This ground beef stroganoff is basically cozy in a bowl and takes about the time it takes to scroll through your feed and pick one inspiring photo. Bonus points if you wear sweatpants while cooking. Want a slightly different spin or more tips while you cook Check out this 30 minute beef stroganoff for another take on the classic.
Why This Recipe is Awesome
- It cooks up in about 30 minutes which is basically magic for weeknight dinners.
- Uses pantry friendly ingredients so you can make it on a whim.
- It is idiot proof seriously I did not mess it up and you will not either.
- It makes leftovers that reheat perfectly making you look like a meal prep hero.
- Comfort food vibes without a million steps or weird ingredients.
Ingredients You’ll Need
- 6 ounces Egg Noodles because chewy pillows make everything better
- 1 pound Ground Beef use whatever percent you like but 80 20 is fun
- 1 4 cup Butter yes butter is required for happiness
- 1 4 cup Flour for the roux to thicken the sauce
- 1 cup Beef Broth gives savory depth and makes the sauce sing
- 1 1 4 cup Milk keeps the sauce creamy and smooth
- 1 2 teaspoon Garlic Powder easy flavor without chopping garlic
- 1 2 teaspoon Onion Powder saves time and still tastes great
- 1 teaspoon Black Pepper for a little bite
- 1 teaspoon Salt because bland food is not an option
- 1 4 cup Sour Cream stirs in at the end for tang and silkiness
Step-by-Step Instructions
- Bring a pot of water to a boil and cook the egg noodles according to the package directions. Once cooked, drain and set aside for later use.
- 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 no pink remains 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 form a roux, which will thicken the sauce.
- Gradually pour the beef broth into the roux while whisking constantly to prevent lumps. Continue whisking and cooking until the sauce thickens, about 3-4 minutes.
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again and becomes smooth and creamy, about 5-7 minutes.
- Stir in garlic powder, onion powder, black pepper, and salt, making sure the seasonings are evenly distributed in the sauce.
- Reduce heat to low. Add the cooked egg noodles and browned ground beef back into the skillet. Stir gently until everything is thoroughly combined and heated through.
- Gently stir in the sour cream until fully incorporated. This adds a rich and tangy flavor to the stroganoff sauce.
- Serve the ground beef stroganoff hot, optionally pairing it with your favorite vegetable or a slice of garlic toast for a complete meal.
Quick tip If the sauce seems too thick add a splash of milk to loosen it up. Do not overcook the noodles. Cook them to just tender and finish in the sauce if you like them extra cozy.
Common Mistakes to Avoid
- Thinking you can skip draining the beef fat and then wondering why your sauce floats in a greasy puddle. Drain it. Your sauce will thank you.
- Rushing the roux. If you do not whisk the flour into the butter you will get lumps and that is not a vibe. Keep whisking for the full 2 minutes.
- Overcooking the noodles. They will turn into mush and you will regret it. Aim for al dente unless you like noodle porridge.
- Adding the sour cream to boiling sauce. Heat it gently and stir it in on low to keep it silky and avoid curdling.
- Forgetting to taste. If you do not taste for salt you might get a bland bowl and we do not accept that.
Alternatives & Substitutions
- Swap the ground beef for ground turkey or chicken if you want a lighter version. IMO turkey wins for weeknights.
- No egg noodles Try wide pasta or even rice. The sauce is forgiving.
- Replace sour cream with plain Greek yogurt for tang and a protein boost. Add it at the end like the sour cream.
- Use beef stock cubes and water when you do not have broth on hand. It works fine and saves a pantry run.
- Want it vegetarian Brown mushrooms in place of beef and use vegetable broth. It will still make your kitchen smell amazing.
- Dairy free Use a plant based milk like oat milk and a vegan butter swap. For the tang try a dairy free sour cream.
FAQ
Q Why did my sauce get lumpy
A Did you whisk while adding the broth If not those lumps are an old classic. Whisk constantly when adding liquid to the roux. If you already have lumps use an immersion blender or strain and start fresh.
Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter gives flavor and richness you cannot fake. If you must use margarine pick a good one.
Q Can I make this ahead and reheat it
A Totally Yes store in the fridge for up to three days. Reheat gently on the stove with a splash of milk to revive the sauce.
Q Can I freeze the stroganoff
A You can but textures change a bit. Freeze in an airtight container for up to two months. Thaw overnight and reheat slowly with a splash of liquid.
Q Is this kid friendly
A Mostly yes Kids usually love the creamy sauce and noodles. You can reduce pepper and seasonings to suit picky eaters.
Q Can I add vegetables
A Sure Add peas or sliced mushrooms in step 6 or toss in steamed broccoli at the end. Vegetables make it feel less like indulgence and more like balance.
Final Thoughts
You just made a big pot of comfort that looks like you put in way more effort than you actually did. Pat yourself on the back and consider keeping this recipe in heavy rotation. Serve it with a simple side and call it a win. Now go impress someone or yourself with your new culinary skill You earned it
Conclusion
If you want to compare versions or get inspired by other takes try The BEST Beef Stroganoff Recipe for a classic spin and check out 30 Minute Skillet Ground Beef Stroganoff for a quick skillet version with tasty tweaks.
Print
Ground Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Description
This ground beef stroganoff is a cozy and quick comfort food dish that can be made in just 30 minutes, perfect for weeknight dinners.
Ingredients
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- 1/4 cup Butter
- 1/4 cup Flour
- 1 cup Beef Broth
- 1 1/4 cup Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1/4 cup Sour Cream
Instructions
- Bring a pot of water to a boil and cook the egg noodles according to the package directions. Once cooked, drain and set aside.
- In a large skillet over medium heat, add the ground beef and cook until fully browned, about 6-8 minutes. Drain excess fat and set aside.
- In the same skillet, melt the butter and whisk in the flour for about 2 minutes to form a roux.
- Gradually pour in the beef broth while whisking to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
- Whisk in the milk, stirring until the sauce thickens and is smooth, about 5-7 minutes.
- Add garlic powder, onion powder, black pepper, and salt to the sauce.
- Reduce heat to low. Stir in the cooked egg noodles and ground beef until combined and heated through.
- Stir in the sour cream until fully incorporated. Serve hot.
Notes
Optionally, serve with your favorite vegetables or garlic toast. Adjust consistency of sauce with a splash of milk if needed.