Ground Beef Stroganoff

This Ground Beef Stroganoff has rescued countless weeknight dinners in my home when time is short but hungry appetites demand something hearty and satisfying. The creamy sauce coating tender egg noodles and savory ground beef creates the ultimate comfort food experience without the fuss of traditional stroganoff recipes.

I first created this simplified version when my daughter begged for stroganoff but all I had was ground beef in the freezer. Now it has become our most requested dinner, appearing on our table at least twice a month during the colder seasons.

Ingredients

• Egg noodles: they hold the creamy sauce perfectly and cook quickly
• Ground beef: provides rich flavor without the expense of traditional cuts
• Butter: the foundation of our roux for a velvety smooth sauce
• Flour: works with butter to thicken the sauce beautifully
• Beef broth: adds depth and meaty flavor throughout the dish
• Milk: creates creaminess while keeping the sauce lighter than using all cream
• Garlic powder and onion powder: provide aromatic flavor without the extra chopping
• Salt and pepper: the perfect amount ensures balanced seasoning throughout
• Sour cream: adds the signature tangy creaminess authentic to stroganoff

Step-by-Step Instructions

Cook the Noodles:

Bring a large pot of salted water to a rolling boil and add the egg noodles. Cook them just until al dente according to package directions usually about 7 minutes. They will continue cooking slightly when added to the sauce so slightly undercooking them ensures perfect texture in the final dish.

Brown the Ground Beef:

Heat a large skillet over medium heat until hot but not smoking. Add the ground beef breaking it into small chunks with a wooden spoon. Cook until completely browned about 6 to 8 minutes stirring occasionally to ensure even cooking. The beef should have no pink remaining and develop some caramelized bits for extra flavor. Drain excess fat to prevent a greasy sauce.

Create the Roux:

Return the same skillet to medium heat and add the butter allowing it to melt completely. Sprinkle the flour over the melted butter and whisk constantly for a full 2 minutes. This cooking time eliminates the raw flour taste and creates the foundation for a smooth sauce. The mixture should bubble slightly and turn a light golden color.

Develop the Sauce Base:

Gradually pour in the beef broth while whisking continuously to prevent lumps from forming. Start with just a small amount creating a paste then slowly add the remainder. Continue whisking as the mixture bubbles and thickens which takes about 3 to 4 minutes. The sauce should coat the back of a spoon before proceeding.

Enrich with Milk:

Pour the milk into the skillet in a slow stream while continuing to whisk. Maintain medium heat as you stir frequently allowing the sauce to return to a gentle simmer and thicken again. This process takes about 5 to 7 minutes. The sauce should become smooth velvety and rich enough to coat the noodles well.

Season Thoroughly:

Add the garlic powder onion powder pepper and salt distributing them evenly throughout the sauce. Stir well to incorporate making sure no pockets of seasoning remain. Taste and adjust if necessary remembering that the sour cream will add tanginess later.

Combine Components:

Reduce the heat to low before adding the cooked noodles and browned beef back to the skillet. Gently fold everything together ensuring the noodles and beef are completely coated in the creamy sauce. Allow the mixture to heat through for about 2 minutes.

Finish with Sour Cream:

Remove the skillet from heat and let it cool for just one minute. Stir in the sour cream using gentle folding motions until fully incorporated and no white streaks remain. The heat should be low enough to prevent the sour cream from curdling while still allowing it to melt seamlessly into the sauce.

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The sour cream truly makes this dish special. When my grandmother first taught me this recipe she insisted on using full fat sour cream saying the tanginess balances the richness of the beef and sauce. Years later I tried using Greek yogurt once during a pantry emergency and while it worked in a pinch nothing compares to the luxurious mouthfeel that real sour cream provides.

Vegetable Pairings

A simple side of steamed green beans or broccoli creates the perfect color contrast and adds a fresh element to balance the richness of the stroganoff. For a family dinner I often serve this with a cucumber and tomato salad dressed with just a light vinaigrette to cut through the creaminess of the main dish.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or broth to loosen the sauce as it tends to thicken considerably when chilled. Warm it gently over medium low heat stirring occasionally to prevent the sauce from breaking. Microwave reheating works in 30 second intervals stirring between each until heated through.

Recipe Variations

While traditional stroganoff includes mushrooms they can easily be added to this recipe. Sauté 8 ounces of sliced mushrooms after browning the beef and before making the roux. For an elegant twist replace half the ground beef with Italian sausage for a deeper flavor profile. For those avoiding dairy coconut milk and dairy free sour cream alternatives work surprisingly well in this recipe maintaining the creamy texture.

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Frequently Asked Questions

→ Can I use a different type of pasta for this dish?

Yes, while egg noodles are traditional, you can use other pasta types such as fettuccine, rotini, or penne as substitutes.

→ Can I make this dish ahead of time?

Yes, you can prepare and refrigerate the stroganoff. Reheat gently on low heat, adding a splash of broth or milk to maintain the creamy texture.

→ What can I add for extra flavor?

You can add sautéed mushrooms, paprika, or even Worcestershire sauce to enhance the flavors of the dish.

→ Can I substitute ground beef with another protein?

Absolutely! Ground turkey, chicken, or even plant-based meat alternatives can be used in place of ground beef.

→ Is this dish suitable for freezing?

Yes, you can freeze the stroganoff without the noodles. Simply prepare the sauce and beef, freeze it in an airtight container, and cook the noodles fresh when ready to serve.