Description
A rich, creamy, and budget-friendly ground beef stroganoff that comes together in under 30 minutes. This kid-approved comfort food uses simple pantry staples to create a restaurant-quality meal at home.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 cup sour cream (full-fat)
- ½ cup milk (whole milk recommended)
- ½ cup beef broth (low-sodium)
- 1 teaspoon Worcestershire sauce
- 8 ounces egg noodles (wide)
- Salt and black pepper to taste
- Optional: ½ cup sliced mushrooms
- Optional: 1 teaspoon Dijon mustard
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Boil water in a large pot, salt generously, and cook egg noodles according to package directions until al dente. Reserve ½ cup of pasta water before draining. Toss noodles with a little butter to prevent sticking.
- While noodles cook, heat butter in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink. Drain excess grease, leaving about 1 tablespoon.
- Reduce heat to medium. Sprinkle flour and paprika over the beef. Stir constantly for 1-2 minutes to create a roux and cook off the raw flour taste.
- Slowly pour in beef broth, stirring constantly to prevent lumps. Simmer for 1-2 minutes until slightly thickened.
- Reduce heat to low. Stir in sour cream, milk, Worcestershire sauce, salt, and pepper. Combine until smooth. If too thick, add reserved pasta water; if too thin, simmer briefly.
- Add drained egg noodles to the skillet. Toss to coat evenly in the sauce. Taste and adjust seasoning. Serve immediately, garnished with fresh parsley if desired.
Notes
Do not let the sauce boil after adding sour cream to prevent curdling. Save pasta water to adjust sauce consistency. For a lighter version, substitute Greek yogurt for sour cream and use 1% milk. This recipe freezes well, though noodles may become softer upon reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: ground beef stroganoff, budget dinner, easy weeknight meals, creamy beef noodles, family friendly recipes, quick dinner ideas, comfort food