Easy Ground Beef Stroganoff: A 30-Minute Weeknight Meal
A creamy weeknight ground beef stroganoff with egg noodles that comes together in about 30 minutes using pantry staples. Comforting, budget-friendly, and kid-approved.
Equipment
- Large Pot
- Large Skillet
- Whisk
- Wooden Spoon
- Colander
Ingredients
Pasta
- 6 oz wide egg noodles
Beef & Sauce
- 1 lb lean ground beef
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium beef broth
- 1 1/4 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 3/4 tsp fine sea salt
- 1/4 cup full-fat sour cream
Instructions
- Cook the egg noodles: Bring a large pot of salted water to a rolling boil. Add egg noodles and cook 7–9 minutes until tender. Drain and set aside. Toss with a small pat of butter to prevent sticking, if desired.
- Brown the ground beef: Heat a large skillet over medium-high. Add ground beef and break apart with a wooden spoon. Cook 6–8 minutes until no pink remains. Drain excess fat and transfer beef to a plate.
- Make the roux: In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly 1–2 minutes until a smooth paste forms and the raw flour smell fades.
- Create the creamy sauce: Gradually whisk in beef broth until smooth and thickened, then slowly whisk in milk. Simmer, stirring, 5–7 minutes until the sauce coats the back of a spoon.
- Season & combine: Stir in garlic powder, onion powder, salt, and pepper. Return the cooked beef to the skillet and add the drained noodles. Gently fold until everything is coated.
- Finish with sour cream: Reduce heat to low (or remove from heat) and stir in sour cream until fully incorporated. Do not boil after adding sour cream. Serve immediately!
Notes
For extra savoriness, add 1 tsp Dijon mustard or a splash of Worcestershire. If the sauce gets too thick, loosen with a few tablespoons of warm milk or pasta water. Garnish with parsley if you like.