Easy Ground Beef Stroganoff

Easy ground beef stroganoff is the dependable dinner I reach for when schedules are wild but everyone is craving something cozy and hearty on a chilly evening. This recipe brings all that comforting, creamy flavor you remember but requires only simple steps and ingredients you probably already have tucked in your kitchen. It was one of the first real dinners I managed to pull together without a fuss, and now I can almost make it from memory for quick weeknights.

I first pulled this recipe together after a frantic day at work and it absolutely saved dinner. Now my partner asks for it whenever some soothing nostalgia is in order.

Ingredients

• Ground beef: Use eighty percent lean for best flavor and just enough fat to keep things moist
• Egg noodles: Choose extra wide noodles with rough edges for best sauce grip
• Milk: Go for whole if you have it for extra velvetiness
• Chicken broth: Use low sodium if you want more control over the seasoning
• Sour cream: Always opt for full fat for richness
• Butter: Use real butter, not substitutes
• Flour: Make sure yours is fresh so the sauce does not get lumpy
• Salt and black pepper: Go for fresh coarse black pepper if possible for deep flavor
• Garlic and onion powder: Make sure your spices are aromatic and not past their prime

Instructions

Cook the Noodles:

Bring a big pot of water to a rolling boil. Add your egg noodles. Stir gently so they do not stick together. Cook just until tender but not mushy. Test a noodle for doneness early. Drain well and toss lightly with a bit of butter to keep them from sticking.

Brown the Beef:

Heat a large heavy skillet over medium heat. Drop in your ground beef. Break it up into small pieces using a sturdy wooden spoon. Cook until there is no more pink and the beef is deeply browned with caramelized bits around the edges. This usually takes six to eight minutes. Scoop the beef to a plate and carefully drain off excess grease.

Make the Roux:

Without yet cleaning the skillet, melt butter over medium heat. Once melted, sprinkle in the flour and start whisking. Keep stirring for two minutes until your flour smells nutty and combines smoothly with the butter, forming a thick paste. Do not rush this, as the roux is the backbone of a creamy sauce.

Add Liquids:

Gradually pour in the chicken broth, whisking on every addition to keep the sauce totally smooth. Let the mixture bubble and thicken for three to four minutes. When it starts looking glossy, slowly add the milk. Keep whisking as you pour so the sauce thickens evenly. Continue whisking for several minutes until you see it reach a luscious creaminess.

Season the Sauce:

Sprinkle in garlic powder, onion powder, salt, and pepper. Stir these seasonings right into the bubbling sauce. Try a tiny spoonful and adjust salt if you need to.

Combine Everything:

Lower the heat to its lowest setting. Return the cooked beef to the skillet along with the noodles. Toss everything together very gently to coat with sauce. Cook for two to three more minutes so everything is piping hot and flavors have mingled.

Finish with Sour Cream:

With the heat still on low, carefully fold in the sour cream. Let it warm gently for a minute so it stays creamy and does not curdle. Stir until completely combined and the sauce has that signature sheen.

Serve:

Spoon the finished stroganoff into bowls. Serve piping hot, maybe with some steamed broccolini or toasty garlic bread alongside.

The best part for me is that silky sauce thanks to full fat sour cream and a butter based roux. I remember my grandmother letting me stir the pot — that moment always comes back when I make this for my family.

Storage and Leftover Tips

Scoop extra stroganoff into airtight containers and stash in the fridge. It stays fresh for up to three days. If you want to avoid mushy noodles, keep them separate and only combine before reheating. Reheat over gentle heat with a splash of milk to keep things creamy.

Easy Ingredient Swaps

Ground turkey works well if you want to lighten things up or stretch your beef supply. If you are out of sour cream, Greek yogurt can step in with a tangy twist. Veggie broth is a fine substitute if you have no chicken broth — just double up on seasoning.

Perfect Ways to Serve This

Top with chopped fresh parsley for a pop of color and freshness. Sometimes I sprinkle in extra black pepper or even a tiny pinch of smoked paprika for depth. Sautéed mushrooms on the side are fantastic and crusty garlic toast is the classic pairing.

Toast that flour in butter just long enough so you get the golden hue without burning it. This step is what keeps your sauce glossy and lump free. If you are tempted to rush, just remember every minute spent whisking means a better bowl on the table.

Recipe Q&A

→ What type of noodles work best?

Egg noodles are traditional for their tenderness and ability to hold the creamy sauce, but other short pasta shapes can be used as well.

→ Can I substitute ground turkey for beef?

Yes, ground turkey is a suitable alternative for a lighter flavor and lower fat content. Adjust seasonings to taste preference.

→ How do I prevent the sauce from clumping?

Whisk liquids slowly into the roux and keep stirring constantly. This ensures a smooth, lump-free creamy sauce.

→ Is it possible to make this ahead of time?

Yes, it's easy to prepare in advance. Reheat gently to prevent the sauce from separating and stir in sour cream just before serving.

→ What sides pair well with this dish?

Steamed vegetables, garden salads, or garlic toast complement the hearty flavors and round out the meal nicely.