introduction
I made this 30-Minute Ground Beef Stroganoff when I wanted a quick, warm dinner. It uses simple pantry items and cooks fast. For more quick beef dinners, see easy beef recipes.
why make this recipe
Make this recipe when you want a fast, creamy meal with comfort food taste. It uses ground beef instead of steak to save time and money. The sauce is smooth and mild, so kids and adults like it.
how to make 30-Minute Ground Beef Stroganoff
Ingredients :
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream
Directions :
- Bring a pot of water to a boil.
- Cook noodles according to package directions.
- Once cooked, drain and set the noodles aside.
- While the noodles cook, heat a large skillet over medium heat.
- Add the ground beef to the skillet.
- Cook the beef, breaking it up with a spoon, until no pink remains, about 6–8 minutes.
- Drain any excess fat from the beef.
- Transfer the browned beef to a plate and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to make a roux.
- Gradually pour the beef broth into the roux, whisking to avoid lumps.
- Keep whisking until the sauce begins to thicken, about 3–4 minutes.
- Slowly whisk in the milk and stir until the sauce thickens again, about 5–7 minutes.
- Stir in the garlic powder, onion powder, black pepper, and salt.
- Reduce the heat to low.
- Add the cooked egg noodles and browned ground beef to the skillet.
- Stir until everything is well combined and heated through.
- Gently stir in the sour cream until fully incorporated into the sauce.
- Serve the stroganoff hot.
- Pair with a vegetable or a slice of garlic toast if you like.
how to serve 30-Minute Ground Beef Stroganoff
Serve hot on plates or in bowls. Add a side of steamed green beans or a salad. Garlic toast or crusty bread goes well to soak up the sauce.
how to store 30-Minute Ground Beef Stroganoff
Cool the stroganoff to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. Add a splash of milk if the sauce is thick.
tips to make 30-Minute Ground Beef Stroganoff
– Use lean ground beef to cut down on draining time.
– Whisk the roux and broth slowly to avoid lumps.
– Stir often when adding milk so the sauce stays smooth.
– Heat the beef and noodles together just until warm to keep the pasta from getting soggy.
variation (if any)
You can add sliced mushrooms when you melt the butter for an extra flavor. Swap sour cream for plain Greek yogurt for a tangier taste. For more protein, stir in cooked peas or spinach at the end.
FAQs
Q: Can I use a different pasta?
A: Yes. Wide egg noodles are best, but use any pasta you have. Cook time may change.
Q: Can I make this ahead?
A: You can cook and store it in the fridge. Reheat gently and add a little milk to loosen the sauce.
Q: Is sour cream required?
A: Sour cream adds tang and creaminess. You can use plain yogurt, but add it off the heat to avoid curdling.
Conclusion
This quick Ground Beef Stroganoff gives a warm, creamy meal in about 30 minutes; for another trusted take on beef stroganoff, see The BEST Beef Stroganoff Recipe! | Gimme Some Oven.