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This comforting ground beef stroganoff is a classic weeknight solution when time is short but you still want a hearty home-cooked meal. With simple ingredients and a few easy steps, you can have a creamy, savory dinner on the table in thirty minutes. I reach for this recipe whenever I want something warm and filling that pleases everyone at my table.
When I first made this, everyone went back for seconds. Now I always double the recipe so there are plenty of leftovers for lunch the next day.
Gather Your Ingredients
- Egg noodles: Provide the perfect chewy foundation for soaking up the creamy sauce. Wide egg noodles are traditional and hold the sauce beautifully. Look for noodles with plenty of ridges for best texture.
- Ground beef: Delivers rich savory flavor. Choose 80 or 85 percent lean for the right balance of flavor and moisture. Brown it thoroughly for depth.
- Butter: Creates the base for the roux and contributes to the silky mouthfeel. Opt for real, unsalted butter for best flavor.
- Flour: Used to thicken the sauce. Unbleached all-purpose flour works well and ensures smooth texture.
- Beef broth: Builds a deep beefy flavor. Opt for low sodium so you control the saltiness of the dish.
- Milk: Increases creaminess. Whole milk is best for a traditional, luscious sauce but you can use two percent if that is what you have.
- Garlic powder and onion powder: Bring subtle background flavor without dominating the sauce. Use fresh spices for the boldest taste.
- Salt and black pepper: Season the sauce perfectly. Fresh cracked pepper adds a really nice touch.
- Sour cream: Blends in at the end to give the sauce that signature tang and creaminess. Use full-fat for best results. Scoop from the top of fresh sour cream for a smooth silky finish.
How to Make It
- Cook the Noodles:
- Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to the package directions until tender but not mushy. Drain them well and set aside. This gives the noodles a head start so they do not overcook later.
- Brown the Beef:
- Heat a large skillet over medium heat. Add the ground beef and break it up with a spoon as it cooks. Let it sear until no pink remains and the edges are caramelized which takes about six to eight minutes. Drain off the excess fat to keep your sauce from getting greasy then transfer the beef to a plate.
- Build the Roux:
- In the same skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly. Cook the mixture for about two minutes which cooks out the flour flavor and creates the foundation for a silky sauce.
- Make the Sauce:
- Slowly pour in the beef broth, whisking all the while to prevent lumps. Continue to stir and let the sauce simmer until it thickens a bit which should take three or four minutes.
- Add the Dairy:
- Gradually whisk in the milk. Continue simmering and whisking until the sauce becomes thick and creamy which usually takes five to seven minutes. Do not let it boil or it will lose some of its smoothness.
- Season the Sauce:
- Add garlic powder, onion powder, salt, and pepper. Whisk to make sure the seasoning gets everywhere and taste for balance. This infuses every bite with comforting flavor.
- Combine Everything:
- Reduce the heat to low. Tip in the drained egg noodles and the browned beef. Stir gently until everything is coated in the sauce and the mixture is steaming hot.
- Finish with Sour Cream:
- Just before serving, spoon in the sour cream and fold it in gently. The sauce will become glossy and silky with that classic stroganoff tang.
- Serve:
- Spoon the stroganoff onto plates. It is wonderful as is but pairing with a favorite green vegetable or some homemade garlic toast makes for a full meal.
My favorite part is folding in the sour cream at the end. Watching the glossy tangy swirl come together always reminds me of Sunday suppers growing up. The way the sauce clings to every noodle brings me right back to our small kitchen table.
Flavor Boosters
For a richer sauce, stir in a spoonful of cream cheese with the sour cream or opt for Greek yogurt for a lighter touch. Add a handful of sautéed mushrooms or a splash of Worcestershire sauce to deepen the umami flavor. Fresh herbs, such as parsley or chives, add brightness just before serving.
Serving Suggestions
Serve this stroganoff with steamed broccoli or green beans for color and nutrition. Garlic toast or a green salad go beautifully on the side. Leftovers are delicious spooned over baked potatoes for a next-day twist.
Creative Twists
Swap the egg noodles for any short pasta shape if needed, or use chicken broth if you are out of beef broth for a lighter flavor. Add peas or chopped spinach for freshness in the warmer months or bake it as a casserole topped with breadcrumbs for a family-style dish.
This is a classic family dinner that never fails to please. With a few easy steps and common ingredients, you can bring comfort to your table any night of the week.
Recipe FAQs
- → What type of noodles work best in this dish?
Wide egg noodles are traditional, but other pasta shapes like rotini or fusilli can be substituted successfully. Just avoid using more noodles than recommended to ensure the sauce fully coats each bite.
- → How can I make the stroganoff sauce creamy?
The key is creating a smooth roux from butter and flour, then adding milk and broth gradually while whisking. Finishing with sour cream gives the sauce its signature creamy texture.
- → Can I prepare this ahead of time?
Yes, this dish stores well in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, stirring in a splash of milk to restore creaminess if needed.
- → What can I serve alongside this meal?
Steamed veggies, a crisp green salad, or garlic toast complement the hearty flavors and make for a well-rounded plate.
- → Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken make lighter alternatives while still giving the dish plenty of flavor and texture.