Ground Beef Stroganoff turns one pound of browned beef and six ounces of egg noodles into a smooth skillet dinner using a butter-flour roux, beef broth, milk, and sour cream. The sauce is built in deliberate stages so it stays creamy rather than lumpy. The verified recipe serves four and records 10 minutes of preparation, 20 minutes of cooking, 30 minutes total, and 450 calories per serving.
Ground Beef Stroganoff Ingredients
Main Ingredients: 6 ounces egg noodles; 1 pound ground beef; 1/4 cup butter; 1/4 cup flour; 1 cup beef broth; 1 1/4 cups milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon black pepper; 1 teaspoon salt; 1/4 cup sour cream.
If you enjoy this recipe, you may also like Chicken Parmesan Casserole.
How to Make Ground Beef Stroganoff
- Cook noodles: Bring a pot of water to boil and cook the egg noodles according to package instructions. Once cooked, set aside for later use.
- Brown ground beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
- Create roux: In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to make a roux.
- Prepare sauce base: 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.
- Incorporate milk: Slowly whisk in the milk, stirring constantly over medium heat until the sauce thickens again, about 5-7 minutes. Ensure the sauce is smooth and creamy.
- Season the sauce: Stir in the garlic powder, onion powder, black pepper, and salt, distributing the seasonings evenly throughout the sauce.
- Combine noodles and beef: 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.
- Finish with sour cream: Gently stir in the sour cream, ensuring it is fully incorporated into the sauce. The sour cream will add a rich and tangy flavor.
- Serve and enjoy: Serve the dish hot, complemented with your favorite vegetable or garlic toast for a complete meal.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Bring water to a boil and cook six ounces egg noodles according to their package, then set them aside. In a large skillet over medium heat, brown one pound ground beef for 6–8 minutes, breaking it apart until no pink remains. Drain excess fat, transfer the beef to a plate, and reserve it. In the same skillet, melt one-quarter cup butter. Whisk in one-quarter cup flour continuously for about two minutes to form a roux. Gradually pour in one cup beef broth while whisking, continuing for 3–4 minutes until the sauce begins to thicken. Slowly add 1.25 cups milk and keep whisking over medium heat for another 5–7 minutes until smooth and creamy. Stir in one-half teaspoon each garlic powder and onion powder, one teaspoon black pepper, and one teaspoon salt. Reduce heat to low, add cooked noodles and beef, and stir until hot. Gently incorporate one-quarter cup sour cream, then serve.
If you enjoy this recipe, you may also like Stuffed Chicken Parmesan Dish.
Critical Visual and Timing Cues
Beef must reach the fully browned, no-pink stage before draining. Removing it prevents prolonged cooking while the roux and sauce develop. Whisk flour into melted butter for the full two minutes so the raw-flour taste cooks away without darkening the roux excessively. Add broth gradually and keep the whisk moving, particularly around skillet edges. Wait for the first 3–4 minute thickening before adding milk slowly. The milk stage needs another 5–7 minutes to regain body. Reduce to low before returning noodles and beef, and add sour cream gently at the end; hard boiling after sour cream enters can compromise its smooth texture.
Serving and Storage
Divide the finished skillet into four hot servings. The source suggests a favorite vegetable or garlic toast as a possible accompaniment but does not incorporate either into the stroganoff itself. Its recorded information also notes that doubling may be useful for a larger gathering because diners often request seconds; if doubling, scale every ingredient evenly and use cookware with enough volume. Refrigerate leftovers promptly because they contain meat and several dairy ingredients. Reheat gently, stirring so the sauce loosens evenly without scorching. The verified nutrition per serving is 450 calories, 45 grams carbohydrate, 20 grams fat, and 25 grams protein.
Practical Kitchen Notes
The complete formula is intentionally simple: six ounces egg noodles, one pound ground beef, one-quarter cup each butter and flour, one cup beef broth, 1.25 cups milk, one-half teaspoon each garlic and onion powder, one teaspoon each black pepper and salt, and one-quarter cup sour cream. Do not add mushrooms, fresh onion, wine, mustard, Worcestershire sauce, paprika, or herbs because none appears in D1. Egg noodles and flour contain gluten, while butter, milk, and sour cream contain dairy. Use the specified ground form of beef rather than substituting strips while presenting the result as the same recipe.
Details Worth Preserving
Cook noodles according to their package because thickness and brand affect timing, then keep them ready without inventing a fixed boiling time. Drain beef fat before building sauce so the roux ratio remains one-quarter cup butter to one-quarter cup flour. A broad whisk helps smooth the full skillet base, while a spoon is better once noodles and beef return. If sauce appears loose immediately after milk, respect the 5–7 minute thickening window before changing anything. Sour cream is only one-quarter cup and belongs after the heat reduction. The official 20-minute cooking field is preserved alongside the explicit 6–8, two, 3–4, and 5–7 minute stages, some of which may overlap with noodle preparation.
Recorded Recipe Tips
- Consider doubling the recipe for larger gatherings as it is often requested for seconds.
Conclusion
Ground Beef Stroganoff makes 4 servings in 30 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Ground Beef Stroganoff make?
It makes 4 servings and serves 4.
- → How long does Ground Beef Stroganoff take?
The recipe records 10 minutes of preparation, 20 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Does this Ground Beef Stroganoff contain mushrooms?
No. The verified ingredient list contains no mushrooms; its sauce is made from butter, flour, beef broth, milk, seasonings, and sour cream.
- → When should sour cream be added to Ground Beef Stroganoff?
Reduce the heat to low, combine the cooked noodles and beef with the sauce, then gently stir in the one-quarter cup sour cream at the end.