30-Minute Ground Beef Stroganoff

Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set a side for later.
6 ounces Egg Noodles
While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
1 pound Ground Beef
In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
¼ cup Butter, ¼ cup Flour
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.
1 cup Beef Broth
Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
1 ¼ cup Milk
Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Pepper, 1 teaspoon Salt
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.
6 ounces Egg Noodles
Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
¼ cup Sour Cream
Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.

Equipment

Ingredients

Instructions

Notes

Storage

Nutrition