Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Ground Beef Stroganoff is the cozy, creamy dinner that shows up looking like it worked really hard when really you just did a few smart moves. Think comfort food without the drama and without excessively fancy ingredients.
No fuss. No weird techniques. Just brown beef, a smooth sauce, and noodles that soak up all the goodness. Ready to make dinner feel like a small victory Tonight is your night.
Why This Recipe is Awesome
First off this recipe is stupidly easy. You do not need culinary school or a mysterious pantry item to pull it off. It cooks fast which means you spend more time eating and less time fretting over a hot stove.
It is also forgiving. Overcooked noodles No big deal. Sauce too thick Add a splash of milk. Too thin Let it simmer a little longer. Basically it holds your hand while you wing it. If you want a similar take with a tiny twist check out this easy ground beef stroganoff guide for inspo.
Ingredients You’ll Need
- 6 ounces egg noodles
- 1 pound ground beef
- 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 black pepper
- 1 teaspoon salt
- 1/4 cup sour cream
Yes that is it. No complicated list. Buy quality sour cream if you can because it really lifts the sauce. If you are counting calories use low fat milk but I am not judging if you go full fat.
Step-by-Step Instructions
- Cook egg noodles according to package directions. While noodles cook, brown ground beef in a large skillet over medium-high heat. Drain excess grease.
- Reduce heat to medium. Add butter to the skillet with the beef. Once melted, sprinkle in flour and stir to create a roux. Cook for 1-2 minutes, stirring constantly.
- Slowly whisk in beef broth until smooth. Gradually whisk in milk until well combined. Stir in garlic powder, onion powder, black pepper, and salt.
- Bring sauce to a gentle simmer over medium-low heat. Cook for 5-8 minutes, stirring occasionally, until the sauce thickens.
- Remove skillet from heat. Stir in sour cream until fully incorporated. Drain cooked noodles and toss with the stroganoff sauce. Serve immediately.
Common Mistakes to Avoid
- Overcrowding the skillet and pretending it will brown nicely. It will steam instead. Brown in batches if you must.
- Skipping the step where you drain excess grease. Too greasy and the sauce tastes heavy and sad. Drain it.
- Adding sour cream while the pan still roasts at high heat. You will curdle your cream and cry a little. Lower the heat first.
- Rushing the roux. Stir for the minute or two it asks for. If the roux tastes floury the sauce will too.
- Forgetting to taste. Season as you go and then taste again at the end. Salt is not the enemy. It is a friend.
Alternatives & Substitutions
Want to swap something no problem Here are simple swaps that still keep the vibes right.
- Ground turkey or ground chicken instead of ground beef for a lighter version. I like beef but turkey works in a pinch.
- Use olive oil instead of butter if you need dairy free. The sauce will taste a touch different but still creamy with the right milk substitute.
- Swap regular milk for half and half for extra decadence. If you want lighter use skim or almond milk but thinness may increase.
- Greek yogurt instead of sour cream in a 1 to 1 swap. Stir it in off heat to avoid splitting.
- Add mushrooms or onions if you want more texture. Saute them with the beef at the start. I say mushrooms keep things classic and cozy.
Mix and match depending on what you have. IMO this recipe rewards small experiments.
FAQ (Frequently Asked Questions)
Q Will this freeze well
A Yes freeze it but keep the noodles separate if possible. Noodles can go a bit mushy after thawing so reheating the sauce over low heat and tossing in fresh noodles works best.
Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter adds flavor and mouthfeel that margarine tries to imitate but does not nail.
Q Is beef broth necessary
A You need some kind of savory liquid. If you do not have beef broth use chicken broth or even vegetable broth and the sauce will still be tasty.
Q Can I make this ahead of time
A Sure you can prep the sauce and chill it then reheat gently and cook fresh noodles when you are ready. That keeps the texture nicer.
Q How do I keep the sauce from curdling when I add sour cream
A Take the pan off the heat and let it cool for a minute then stir in the sour cream. Or temper the sour cream by whisking in a little hot sauce first then add it in.
Q Can I add veggies
A Absolutely add peas spinach or mushrooms. Saute mushrooms with the beef. Add peas at the end so they stay bright.
Q How can I make it richer
A Use half and half or add a knob of butter at the end. A splash of Worcestershire sauce also makes the flavor pop.
Final Thoughts
This is one of those dinners that feels like a hug and takes less time than you think. It looks impressive enough to serve guests yet easy enough for a busy weeknight. Keep the steps simple and tweak little things to your taste.
Cook with confidence Use taste as your guide Add more pepper or more sour cream as needed. You have the power to make this dish exactly how you like it. Now go impress someone or yourself with this creamy classic.
Conclusion
If you want another take with step by step photos try this helpful version from Ground Beef Stroganoff – The Country Cook. For a classic simple approach check out this reader favorite at Simple Beef Stroganoff Recipe.
Print
Ground Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A cozy, creamy dinner that comes together quickly with minimal effort. Enjoy comfort food without the fuss!
Ingredients
- 6 ounces egg noodles
- 1 pound ground beef
- 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 black pepper
- 1 teaspoon salt
- 1/4 cup sour cream
Instructions
- Cook egg noodles according to package directions.
- While noodles cook, brown ground beef in a large skillet over medium-high heat. Drain excess grease.
- Reduce heat to medium. Add butter to the skillet with the beef. Once melted, sprinkle in flour and stir to create a roux. Cook for 1-2 minutes, stirring constantly.
- Slowly whisk in beef broth until smooth. Gradually whisk in milk until well combined. Stir in garlic powder, onion powder, black pepper, and salt.
- Bring sauce to a gentle simmer over medium-low heat. Cook for 5-8 minutes, stirring occasionally, until the sauce thickens.
- Remove skillet from heat. Stir in sour cream until fully incorporated.
- Drain cooked noodles and toss with the stroganoff sauce. Serve immediately.
Notes
For best results, use quality sour cream. Can be served with added vegetables like mushrooms or peas.