why make this recipe
30-Minute Ground Beef Stroganoff is perfect for busy nights when you need a delicious meal on the table in no time. This dish is rich, creamy, and packed with flavor, making it a family favorite. Plus, with simple ingredients and quick preparation, it’s a great way to enjoy a classic comfort food without spending hours in the kitchen.
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 boil and cook noodles according to package directions. Once cooked, set aside for later.
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
- Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
- Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
- Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.
- Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
- Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.
how to serve 30-Minute Ground Beef Stroganoff
Serve this delicious stroganoff hot. It pairs well with a side of steamed vegetables like broccoli or carrots. Garlic bread also complements the dish perfectly, soaking up the creamy sauce.
how to store 30-Minute Ground Beef Stroganoff
To store leftovers, let the stroganoff cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to a month. To reheat, simply warm it in a saucepan over low heat, adding a splash of milk if the sauce has thickened too much.
tips to make 30-Minute Ground Beef Stroganoff
- Cook the ground beef on medium heat to prevent it from becoming tough.
- Make sure to whisk the sauce constantly while adding the broth and milk to avoid lumps.
- For added flavor, you can sauté some onions and mushrooms with the beef.
variation
You can easily make this recipe with ground turkey or chicken instead of ground beef for a lighter option. Additionally, adding sautéed mushrooms can give an extra layer of flavor.
FAQs
Can I make this recipe gluten-free?
Yes, you can use gluten-free pasta and a gluten-free flour blend to make the roux.
Can I use cream instead of sour cream?
Yes, you can use heavy cream instead of sour cream for a richer flavor, but it will change the tangy taste.
How can I make this dish vegetarian?
You can substitute the ground beef with lentils or mushrooms and use vegetable broth instead of beef broth for a tasty vegetarian version.
30-Minute Ground Beef Stroganoff
Ingredients
Method
- Bring a pot of water to boil and cook egg noodles according to package directions. Once cooked, set aside.
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned, about 6-8 minutes. Drain excess fat and set aside.
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk for about 2 minutes to create a roux.
- Gradually pour the beef broth into the roux while whisking to avoid lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Slowly whisk in the milk, stirring over medium heat until the sauce thickens again, about 5-7 minutes.
- Stir in garlic powder, onion powder, black pepper, and salt until evenly distributed.
- Reduce heat to low, add cooked egg noodles and browned ground beef to the skillet, stirring until well combined and heated through.
- Gently stir in the sour cream until fully incorporated.
- Serve hot, paired with steamed vegetables or garlic toast.