30-Minute One-Pot Ground Beef Stroganof
This creamy and comforting Ground Beef Stroganoff is a quick 30-minute meal made with tender egg noodles, savory ground beef, and a rich, tangy sour cream sauce. A budget-friendly favorite the whole family loves!
Equipment
- large pot
- skillet
- whisk
- wooden spoon
- measuring cups and spoons
- stovetop
Ingredients
- 6 oz egg noodles
- 1 lb ground beef
- 1/4 cup butter
- 1/4 cup flour
- 1 cup beef broth
- 1 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- 1/4 cup sour cream
Instructions
- Bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned and fully cooked, about 6–8 minutes. Drain excess fat and transfer beef to a plate.
- In the same skillet, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to create a roux.
- Gradually whisk in the beef broth until smooth. Cook for 3–4 minutes until thickened, whisking constantly to prevent lumps.
- Slowly whisk in milk and cook for 5–7 minutes over medium heat until creamy and thickened.
- Season with garlic powder, onion powder, pepper, and salt. Stir until well combined.
- Reduce heat to low. Add cooked noodles and browned beef back to the skillet. Stir until heated through and evenly coated with sauce.
- Stir in sour cream until fully incorporated and sauce is silky smooth. Serve hot with vegetables or garlic toast.
Notes
Pasta: Wide egg noodles work best, but any pasta can be substituted (limit to 6 ounces for proper sauce consistency).
Double It: This dish reheats perfectly, so double the recipe for easy leftovers.
Storage: Store cooled stroganoff in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
Double It: This dish reheats perfectly, so double the recipe for easy leftovers.
Storage: Store cooled stroganoff in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.