Creamy Ground Beef Stroganoff

When my clan's hungry but we're short on time, this Ground Beef Stroganoff always saves the day. It delivers cozy vibes with every forkful—tender noodles, creamy sauce, and juicy beef—without any tricky, time-sucking steps.

I whipped up this easy version on the fly when my daughter wanted stroganoff and all I had was ground beef. These days, she asks for it non-stop, and we have it all the time when the weather gets chilly.

Tasty Ingredients

• Sour cream: brings that classic zing and creamy feel you expect from stroganoff
• Salt and pepper: keeps everything tasting just right with everyday seasoning
• Garlic powder and onion powder: packs in flavor without chopping veggies
• Milk: gives the sauce a creamy vibe while keeping it lighter than using just cream
• Beef broth: makes things taste extra meaty and savory
• Flour: teams up with butter to thicken the sauce nicely
• Butter: starts the sauce off buttery smooth
• Ground beef: loads of hearty flavor without needing fancy beef
• Egg noodles: soaks up the sauce in the best way and is fast to cook

Simple How-To Guide

Add the Sour Cream:

After turning off the stove, let the skillet chill down a bit for about a minute. Gently mix in the sour cream—just keep folding until not a single white streak is left and everything looks smooth and creamy. That way, your sauce stays nice instead of getting all weird.

Mix Noodles and Beef:

Lower the heat and toss your cooked noodles and browned ground beef right into that skillet. Get everything all coated and let it warm through for a couple minutes—don't rush it, just stir until it's looking silky.

Bump Up the Seasoning:

Now add the pepper, salt, onion powder, and garlic powder. Give it all a solid stir. Taste to check things, but remember your sour cream will add even more tang in a bit.

Pour in the Milk:

Slowly drizzle in the milk. Keep whisking as you bring things back to a gentle bubble and the sauce thickens again—takes about five minutes. Soon, you'll have a rich, creamy sauce that hugs every noodle.

Make the Roux:

Pop that skillet back over medium heat, melt the butter, and then sprinkle in the flour. Whisk non-stop for two minutes. You're looking for it to get a little bubbly and turn pale gold—no raw flour taste here.

Brown the Beef:

Get your skillet hot (but not smoking), toss in the ground beef, and break it up as it cooks. Let it get nicely browned—no pink left and a few tasty browned bits showing. Drain off the fat so your sauce isn't greasy.

Boil the Noodles:

Set a big pot of salty water to boil, add the noodles, and cook them just to a slight chew—so about seven minutes. They'll cook more in the sauce later, so don't worry if they seem just a tad firm.

Build the Sauce:

Pour in beef broth bit by bit, whisking like crazy so lumps don't show up. Start by making a paste, then slowly add the rest. You'll know it's ready when it's thick enough to coat a spoon.

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Sour cream is what gives this meal its special kick. My grandma always went for the full-fat kind, swearing it made everything richer and just a little tangy—perfect with the beefy sauce. I once subbed in Greek yogurt when I’d run out, and it did the trick, but honestly, real sour cream wins for taste and texture every time.

Veggie Sides

Crisp green beans or broccoli on the side pop with color and cut the richness. For a lighter touch, I love mixing up cucumber and tomato with some zippy vinaigrette—it’s fresh and balances that creamy main dish.

Storing and Warming Up

Slide leftovers into an airtight box in the fridge for up to three days. If you’re reheating, splash in some broth or a bit of milk to loosen up the sauce, since it thickens in the fridge. Warm things on medium-low, stirring now and then to keep it smooth. Or nuke it in thirty-second bursts, stirring between rounds until it’s hot all the way through.

Twists to Try

Mushroom fans—just cook eight ounces of sliced ones after the beef, right before you start the roux. Want to switch things up? Try half Italian sausage with your ground beef for deep flavor. For no-dairy folks, coconut milk and dairy-free sour cream swaps in just fine—the dish still stays super creamy.

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Recipe FAQs

→ What other pasta works if I don’t have egg noodles?

Of course! Feel free to swap with rotini, penne, or fettuccine—whatever you have on hand will do the trick.

→ Is it possible to prep this ahead?

Totally! Make the stroganoff sauce and keep it in the fridge. Just reheat it gently with some milk or broth to keep it creamy.

→ How can I boost the flavor even more?

Add your touch with extras like Worcestershire sauce, paprika, or sautéed mushrooms for even richer taste.

→ Can ground beef be swapped for a different protein?

Sure thing! Try ground turkey, chicken, or plant-based alternatives if that’s your preference.

→ Will this freeze well?

Yes, but freeze only the beef and sauce. Keep the noodles for when you’re ready to eat and cook them fresh.