Description
A quick and creamy beef stroganoff that’s perfect for weeknight dinners, featuring tender egg noodles and a savory sauce.
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
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the egg noodles according to package directions, usually about 8-10 minutes. Once cooked to al dente, drain and set aside.
- Brown the Beef: While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef to the pan, using a wooden spoon to break it up. Sauté for about 6-8 minutes or until browned. Drain excess fat and set the beef aside.
- Make the Roux: In the same skillet, add the butter and let it melt over medium heat. Sprinkle in the flour, whisking continuously for about 2 minutes to form a roux.
- Thicken the Sauce: Gradually pour the beef broth into the roux while whisking constantly. Keep whisking until the sauce thickens, about 3-4 minutes.
- Add the Milk: Whisk in the milk slowly, stirring over medium heat until the sauce thickens again, about 5-7 minutes.
- Season the Sauce: Stir in garlic powder, onion powder, black pepper, and salt.
- Combine: Reduce the heat to low and add the cooked noodles and browned beef back into the skillet, stirring to combine.
- Incorporate the Sour Cream: Fold in the sour cream until thoroughly mixed.
- Serve Hot: Spoon the stroganoff onto plates and serve while hot, optionally garnished with parsley or paprika.
Notes
Serve with steamed vegetables or garlic toast for a complete meal. Store leftovers in airtight containers for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American