30-Minute Ground Beef Stroganoff (Print-Friendly Version)
Quick skillet dish with ground beef, creamy sauce, and egg noodles for easy, comforting weeknight meals.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
6 ounces wide egg noodles
02 -
1 pound ground beef
→ Sauce
03 -
1/4 cup unsalted butter
04 -
1/4 cup all-purpose flour
05 -
1 cup beef broth
06 -
1 1/4 cups whole milk
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1 teaspoon ground black pepper
10 -
1 teaspoon kosher salt
11 -
1/4 cup sour cream
# How to Make It:
01 -
Bring a large pot of water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, add ground beef. Break apart with a wooden spoon and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat and transfer beef to a plate; set aside.
03 -
In the same skillet, melt butter over medium heat. Add flour and whisk continuously for 2 minutes until a pale roux forms.
04 -
Gradually pour in beef broth while whisking constantly to prevent lumps. Continue whisking until sauce thickens, about 3–4 minutes.
05 -
Slowly add milk to the pan, whisking over medium heat. Cook until the sauce is smooth and thickened, about 5–7 minutes.
06 -
Stir in garlic powder, onion powder, black pepper, and salt. Mix well to distribute seasonings evenly throughout the sauce.
07 -
Reduce heat to low. Add cooked egg noodles and browned ground beef to the skillet, stirring until fully combined and heated through.
08 -
Gently stir in sour cream until fully incorporated, creating a creamy, cohesive sauce.
09 -
Serve hot, accompanied by steamed vegetables or crusty bread if desired.
# Extra Tips:
01 -
Avoid using more than 6 ounces of pasta to ensure sufficient sauce coverage; wide egg noodles are recommended for best texture.
02 -
This dish is easily scalable—double all quantities for larger servings, as it reheats well for leftovers.
03 -
Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days and reheat gently in the microwave.