Description
A quick and creamy beef stroganoff recipe made with egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 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
- Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain and set aside.
- While the noodles cook, heat a large skillet over medium heat. Add ground beef and cook until no pink remains, about 6–8 minutes.
- Drain excess fat from the skillet and transfer the browned beef to a plate. Set aside.
- In the same skillet, melt butter over medium heat. Once bubbling, add flour and whisk continuously for about 2 minutes to make a light roux.
- Gradually pour in beef broth while whisking constantly to prevent lumps. Keep stirring until the mixture starts to thicken, about 3–4 minutes.
- Slowly whisk in milk and continue stirring until the sauce thickens again, about 5–7 minutes.
- Stir in garlic powder, onion powder, pepper, and salt. Taste and adjust seasoning if needed.
- Reduce heat to low. Add cooked egg noodles and browned ground beef back to the skillet. Toss gently to coat.
- Remove from heat and gently stir in sour cream until fully incorporated.
- Serve hot, optionally garnished with fresh parsley or chives.
Notes
Add a splash of milk when reheating to regain creaminess. Perfect for serving with a simple green salad or garlic toast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg