Quick Beef Stroganoff Dinner
A simple and satisfying dish that combines hearty beef with creamy gravy and egg noodles, perfect for busy nights.
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.
Notes
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, cook the roux a little longer before adding the liquids.