Pin it
I first whipped up this stroganoff when the kids got bored with our usual spaghetti. My first attempt was awful - the sauce was thin as water and the noodles turned soggy, but that rich beef and cream aroma had everyone wandering into the kitchen asking when food would be done. These days it's the go-to comfort meal in our house, and even my fussy teen wants extra helpings. There's just something about those egg noodles bathed in thick, creamy sauce that makes everything feel better after a tough day.
What Makes This Dish Special
- Creates an irresistible aroma throughout your home
- Needs everyday items you've probably got handy
- Quick enough for Monday dinner but tastes like Sunday cooking
- Gets eaten by picky eaters without fuss which feels magical
- Tastes better when you warm it up tomorrow
- Feeds many mouths without emptying your wallet
- Brings warmth and comfort even during stressful times
Ingredients List
- Main Components:
- Ground beef - lean works best here
- Egg noodles - twisted ones grab sauce nicely
- Actual butter - don't substitute with fake stuff
- All-purpose flour for sauce thickness
- Beef broth - cartons work just as well
- Whole milk adds richness
- Sour cream - skip the light version
- Salt and pepper as needed
- Tools You'll Need:
- Large pot to cook the noodles
- Deep skillet for making sauce
- Wooden spoon for mixing
- Measuring tools but guessing works fine too
Cooking Instructions
- Prep Work
- Start the noodle water first - it always seems to take forever when you're starving! Meanwhile, cook your beef in the big skillet. Smash it into tiny bits while cooking because nobody wants chunks. After it browns completely, pour off the grease unless you want an oily sauce - I found that out the hard way!
- Creating Your Sauce
- Now comes the good part! Put butter in with your meat, then sprinkle flour on top. Mix fast for a couple minutes - it'll smell a bit nutty. Add broth bit by bit while stirring or you'll end up with lumps - took me several tries to learn that trick. Pour milk in gradually too, keep mixing. It'll look watery now but don't worry!
- Handle The Pasta
- Toss noodles into the boiling water. Don't forget to set a timer or they'll turn mushy (I speak from many failures). They finish quickly, usually 8 minutes, so bite one to check.
- Combining Everything
- When sauce starts to bubble, lower heat way down and stir in sour cream. Don't let it boil anymore or it gets weird. Drain noodles but keep some water just in case. Mix noodles straight into your sauce and stir it all together.
- Last Steps
- Give it a taste! Need more seasoning? Add a splash of that pasta water if it's too thick. Let everything sit a few minutes to blend flavors. By now the kids are usually circling like hungry sharks.
Pin it
Helpful Cooking Tricks
I've picked up some useful shortcuts over time. Take your time browning the meat or you'll get greasy sauce. Use sour cream that's sat out a bit rather than cold from the fridge. Save that pasta water for warming up leftovers. And maybe grab an apron before stirring sauce because it jumps out more than you'd expect!
Change It Up
Once you know the basics, you can play around with this dish. I sometimes swap in ground turkey when we're counting calories though the kids say it's not quite right. Adding mushrooms works great if your family likes them. In a pinch, Greek yogurt can stand in for sour cream but don't tell my grandma I said so. I've even used different pasta when we ran out of egg noodles - works okay but loses some of that homey feeling.
Ready To Eat
We always serve this in deep bowls with plenty of sauce. Add a bit of parsley on top when you want it to look fancy (or need to sneak in something green). Some garlic bread on the side works wonders for mopping up extra sauce. It heats up wonderfully the next day - just add a tiny bit of milk while warming. Works great in lunch containers too - my kids actually argue over who gets the leftovers.
Frequently Asked Questions
- → Why should I choose lean ground beef?
Using lean beef keeps your sauce from turning greasy while staying creamy. If you go for fattier beef, drain it before adding to the sauce.
- → Can I pick a different type of pasta?
Sure, any pasta works! But don’t exceed 6 ounces so the sauce balances well. While egg noodles are the usual pick, they’re not essential.
- → What’s the point of starting with a roux?
The roux (a butter-flour mixture) stops the sauce from clumping. Cooking it slightly also gets rid of that raw flour flavor for a smooth result.
- → Is adding mushrooms okay?
Totally! Use about 1/2 cup of fresh mushrooms, like cremini or white button. Steer clear of canned ones—they won’t give the best texture.
- → Can sour cream be replaced by Greek yogurt?
It can! Full-fat Greek yogurt works best to mimic the creamy feel of sour cream. It’s a lighter option but still tastes great.
Conclusion
A comforting and simple ground beef stroganoff you can pull together in just 30 minutes with everyday ingredients for a family-friendly meal.