why make this recipe
This Quick Beef Stroganoff Dinner is perfect for busy nights when you want a tasty meal without spending hours in the kitchen. It’s a simple and satisfying dish that combines hearty beef with creamy gravy and pasta. You can have a delicious home-cooked meal on the table in no time!
how to make Quick Beef Stroganoff Dinner
Ingredients :
- 6 ounces Egg Noodles
- 1 pound Ground Beef
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 1 cup Beef Broth
- 1 1/4 cups Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1/4 cup Sour Cream
Directions :
- Boil a large pot of generously salted water for the egg noodles. Add 6 ounces of egg noodles and cook according to package directions until al dente. Drain well.
- In a large skillet over medium-high heat, cook 1 pound of ground beef, breaking it up, until completely browned. Drain off excess grease and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Reduce skillet heat to medium. Add 1/4 cup of butter and let it melt. Sprinkle in 1/4 cup of all-purpose flour and stir to form a thick paste (roux), cooking for 1-2 minutes.
- Gradually whisk in 1 cup of beef broth, then slowly pour in 1 1/4 cups of milk, whisking constantly until the sauce is smooth and begins to thicken. Cook for 5-7 minutes.
- Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Taste and adjust seasoning as needed.
- Remove skillet from heat. Stir in 1/4 cup of sour cream until completely blended. Do not boil after adding sour cream.
- Combine the cooked egg noodles with the beef stroganoff sauce and serve immediately.
how to serve Quick Beef Stroganoff Dinner
Serve your Quick Beef Stroganoff Dinner hot. You can garnish it with some fresh parsley or serve it with a side of vegetables or a simple salad to make a complete meal.
how to store Quick Beef Stroganoff Dinner
Store any leftovers in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. When you’re ready to eat, reheat it on the stove over low heat or in the microwave.
tips to make Quick Beef Stroganoff Dinner
- Make sure to drain the ground beef well to keep the dish from being too greasy.
- Feel free to add in some mushrooms or onions when you cook the beef for extra flavor.
- If you want a thicker sauce, you can cook the roux a little longer before adding the liquids.
variation
You can use turkey or chicken instead of ground beef for a lighter version of this recipe. Additionally, using whole wheat or gluten-free pasta can accommodate different dietary needs.
FAQs
1. Can I use other types of noodles?
Yes, you can use any type of pasta you prefer, such as penne or fettuccine.
2. Can I make this recipe ahead of time?
Yes, you can prepare the beef stroganoff sauce ahead of time and store it in the fridge. Just cook the noodles fresh when you’re ready to serve.
3. Is it possible to freeze the stroganoff?
It is best to freeze the beef stroganoff without the noodles. You can freeze the sauce in a container for up to 3 months and then cook fresh noodles when you are ready to eat.
Quick Beef Stroganoff Dinner
Ingredients
Pasta
- 6 ounces Egg Noodles Cook according to package directions.
Beef and Sauce Base
- 1 pound Ground Beef Brown in a skillet.
- 1/4 cup Butter For making the roux.
- 1/4 cup All-Purpose Flour To thicken the sauce.
- 1 cup Beef Broth Used to create the sauce.
- 1 1/4 cups Milk For creaminess in the sauce.
- 1/2 teaspoon Garlic Powder For flavor.
- 1/2 teaspoon Onion Powder For flavor.
- 1 teaspoon Black Pepper To taste.
- 1 teaspoon Salt To taste.
- 1/4 cup Sour Cream Add at the end for creaminess.
Instructions
Cooking the Noodles
- Boil a large pot of generously salted water for the egg noodles.
- Add 6 ounces of egg noodles and cook according to package directions until al dente. Drain well.
Preparing the Beef Sauce
- In a large skillet over medium-high heat, cook 1 pound of ground beef, breaking it up, until completely browned.
- Drain off excess grease and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Reduce skillet heat to medium. Add 1/4 cup of butter and let it melt.
- Sprinkle in 1/4 cup of all-purpose flour and stir to form a thick paste (roux), cooking for 1-2 minutes.
- Gradually whisk in 1 cup of beef broth, then slowly pour in 1 1/4 cups of milk, whisking constantly until the sauce is smooth and begins to thicken. Cook for 5-7 minutes.
- Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Taste and adjust seasoning as needed.
- Remove skillet from heat. Stir in 1/4 cup of sour cream until completely blended. Do not boil after adding sour cream.
Serving
- Combine the cooked egg noodles with the beef stroganoff sauce and serve immediately.
