Skillet Ground Beef Stroganoff
Egg noodles and browned ground beef in a creamy sauce made with a butter roux, broth, milk, and sour cream.
Equipment
- Large deep skillet
- Large pot
- Whisk
Ingredients
Main Ingredients
- 6 oz dry egg noodles Cook 1 minute short of the package time.
- 1 lb 90 percent lean ground beef Cook to 160 degrees F.
- ¼ cup unsalted butter
- ¼ cup all purpose flour Whisk constantly to avoid lumps.
- 1 cup low sodium beef broth
- 1 ¼ cup whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- ¼ cup sour cream Stir in off the heat.
- 1 tbsp fresh parsley For topping.
Instructions
Cooking
- Boil the noodles. Cook the egg noodles 1 minute short of the package time, drain, and set them aside.
- Brown the beef. Cook the beef in a large skillet over medium heat for 6 to 8 minutes until no pink remains and it reaches 160 degrees F. Transfer to a plate and pour off the fat.
- Toast the flour. Melt the butter in the same skillet, whisk in the flour, and cook for 2 minutes, whisking, until lightly golden.
- Whisk in the liquids. Add the broth slowly and cook 3 to 4 minutes until thick. Whisk in the milk and simmer 5 to 7 minutes until smooth and creamy.
- Season. Stir in the garlic powder, onion powder, pepper, and salt. Fold in the noodles and beef and warm on low for 2 to 3 minutes.
- Add the sour cream. Remove from the heat, stir in the sour cream until smooth, top with parsley, and serve.
Notes
Substitutions: Plain Greek yogurt can replace the sour cream, and ground turkey cooked to 165 degrees F can replace the beef.
Tips: Add liquids slowly while whisking, and stir in the sour cream off the heat.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.