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 perfect middle ground between couch potato and culinary hero. It is creamy, comforting, and stubbornly simple. You will get cozy vibes, minimal cleanup, and dinner on the table faster than you can say takeout.
Want to geek out on one quick reference while you cook Try this easy ground beef stroganoff link for a visual backup that is handy when you want a quick refresher.
Why This Recipe is Awesome
Let us be honest here It checks all the boxes
- Fast as heck. Dinner in about 30 minutes.
- Cheap ingredients that you probably already have.
- Comfort food that makes you forget adulting for an hour.
- Versatile enough to dress up for guests or keep as a solo joy fest.
- Idiot proof even I did not mess it up the first time. No kidding.
This is not a showstopper that requires chef skills. It is a reliable hug in a bowl. If you need something that tastes like effort without the effort this is it.
Ingredients Youll Need
- 6 ounces egg noodles because noodles are life
- 1 pound ground beef pick your preferred lean level
- 1/4 cup butter for that silky base
- 1/4 cup flour the thickening magic
- 1 cup beef broth to keep things meaty
- 1 1/4 cups milk for creamy comfort
- 1/2 teaspoon garlic powder easy flavor
- 1/2 teaspoon onion powder lazy onion vibes
- 1 teaspoon black pepper because spice
- 1 teaspoon salt balance everything
- 1/4 cup sour cream tangy finish
Pro tip Use full fat milk and sour cream for the creamiest outcome. Also brown your meat well for extra flavor.
Step by Step Instructions
First, place a large skillet or Dutch oven over medium high heat. Add the 1 pound of ground beef and break it up with a spoon as it cooks until nicely browned and no longer pink (about 7-10 minutes). Drain off any excess grease. Return to medium heat, add 1 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Stir to distribute seasonings.
Add the 1/4 cup of butter to the same skillet with the seasoned ground beef. Let it melt completely over medium heat. Gradually whisk in the 1/4 cup of flour, whisking constantly for 1-2 minutes to create a smooth, pale golden roux.
Slowly pour in the 1 cup of beef broth while whisking continuously until smooth. Let simmer for 1-2 minutes. Gradually whisk in the 1 1/4 cups of milk, a little at a time, ensuring a smooth consistency. Bring to a gentle simmer and cook, stirring occasionally, until thickened (about 5-7 minutes).
While the sauce thickens, cook 6 ounces of egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.
Add the drained egg noodles to the skillet with the stroganoff sauce and ground beef, gently stirring to coat. Alternatively, serve noodles in bowls and ladle sauce over them. Stir in 1/4 cup of sour cream gently over low heat or off the heat until fully incorporated. Serve immediately.
Common Mistakes to Avoid
- Thinking browning is optional Nope not optional. You need those brown bits for deep flavor. Do not skip it.
- Using skim milk to be healthy Sure you can do that but the sauce will taste like a sad cloud. Use whole milk if possible.
- Adding sour cream to boiling sauce Stop right there Add sour cream off heat or on very low heat to avoid curdling.
- Skimping on seasoning Taste as you go Salt and pepper are not the enemy here.
- Overcooking the noodles They will turn mushy fast. Drain as soon as they are al dente.
Heads up If your sauce looks too thin simmer a bit longer. If it is too thick add a splash of milk or broth.
Alternatives & Substitutions
- Swap ground beef for ground turkey or chicken if you want something leaner. IMO ground turkey needs a bit more seasoning so taste as you go.
- No egg noodles Use wide pasta like pappardelle or even mashed potatoes for a cozy twist.
- Out of sour cream Use plain Greek yogurt but fold it in off heat to avoid splitting.
- Want mushrooms Toss in sliced mushrooms when browning the beef for a more classic stroganoff vibe.
- Dairy free Try coconut milk for creaminess and a dairy free sour cream alternative for tang. The flavor will change but it still works.
If you want to make this into a one pot meal add the noodles straight to the skillet with the broth and milk but reduce the liquid slightly and stir often. That turns cleanup into a breeze.
FAQ Frequently Asked Questions
Q Why use flour and butter first Do I have to
A Making a roux with butter and flour thickens the sauce and gives it a velvety texture. You could use a slurry of cornstarch and water but the roux gives extra flavor.
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 cannot copy.
Q Can I freeze leftovers
A Yes freeze in an airtight container for up to 3 months. Reheat gently and add a splash of milk to bring the sauce back to life.
Q Can I add vegetables
A Absolutely Add peas, carrots, or mushrooms. If they are firm cook them when you brown the beef so everything ends up tender.
Q Can I make this gluten free
A Yes swap the regular flour for a gluten free 1 to 1 blend or use cornstarch mixed with cold water as a thickener. Cook the noodles with gluten free pasta.
Q How do I make it richer
A Add a little extra sour cream at the end or mix in grated Parmesan for umami depth. You can also brown the meat longer for more caramelization.
Q Is this stovetop only
A Mostly yes but you can finish in a low oven to keep it warm for serving. I usually skip the oven unless I am saving for guests.
Final Thoughts
There you go You now have a fast, comforting, and ridiculously tasty ground beef stroganoff that does not ask too much of you. It is weeknight friendly, budget friendly, and human friendly. Want to dress it up Try adding fresh parsley or a splash of Worcestershire sauce if you are feeling fancy. Now go impress someone or just impress yourself You earned this win tonight.
Conclusion
If you want more variations or a similar recipe with slightly different ratios check out this classic version from Ground Beef Stroganoff – The Country Cook for extra inspiration. For another easy take with helpful tips see Easy Beef Stroganoff Recipe and compare notes.
Happy cooking and may your noodles be perfectly al dente
Print
Creamy 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: High Protein
Description
A quick and comforting ground beef stroganoff that brings warmth to your table without the hassle.
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
- Place a large skillet over medium-high heat. Cook the ground beef until browned (7-10 minutes), then drain excess grease.
- Return to medium heat and stir in salt, pepper, garlic powder, and onion powder.
- Add butter and let it melt. Whisk in flour to create a roux, cooking for 1-2 minutes.
- Pour in beef broth, whisking until smooth, then let simmer.
- Gradually stir in milk, bringing the sauce to a gentle simmer until thickened (5-7 minutes).
- Meanwhile, cook egg noodles in boiling salted water until al dente, then drain.
- Add noodles to the skillet, stirring to coat with the sauce. Stir in sour cream gently off heat. Serve immediately.
Notes
For creaminess, use whole milk and sour cream. Brown the beef well for extra flavor. Avoid adding sour cream to boiling sauce to prevent curdling.