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A quick, creamy, and savory beef stroganoff with tender egg noodles and rich sauce, perfect for cozy weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a lighter dish)
  • 3/4 teaspoon salt (kosher salt recommended for texture)
  • 3/4 teaspoon black pepper (freshly cracked is best)
  • 1.5 teaspoons garlic powder (fresh minced garlic can be used)
  • 1.5 teaspoons onion powder (fresh onion as alternative)
  • 1.5 tablespoons cornstarch (all-purpose flour can substitute)
  • 3.5 cups beef broth (low-sodium option available)
  • 1 cup milk (almond milk for dairy-free version)
  • 2 tablespoons Worcestershire sauce
  • 8 oz egg pasta (gluten-free pasta for gluten sensitivities)
  • 1 can cream of mushroom soup
  • 1/4 cup full-fat sour cream
  • 1/2 teaspoon paprika

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add 1 lb ground beef and break it apart, cooking until no pink remains and beef is browned (about 5-7 minutes).
  3. Sprinkle 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1.5 teaspoons garlic powder, and 1.5 teaspoons onion powder over the beef and stir to coat.
  4. Sprinkle 1.5 tablespoons cornstarch over the beef and stir for about 30 seconds to coat.
  5. Remove the cooked beef from the skillet and set aside.
  6. Pour 3.5 cups beef broth, 1 cup milk, and 2 tablespoons Worcestershire sauce into the skillet, scraping up browned bits from the bottom.
  7. Bring the liquid to a gentle boil over medium-high heat.
  8. Add 8 oz egg pasta, ensure it is covered by the liquid, reduce heat to medium, cover with the lid slightly ajar, and simmer about 8 minutes, stirring halfway through.
  9. Return the browned beef to the skillet.
  10. Stir in 1 can cream of mushroom soup and 1/4 cup sour cream until the sauce is smooth and creamy.
  11. Sprinkle 1/2 teaspoon paprika over the top and stir gently.
  12. Simmer uncovered 2-3 minutes to thicken the sauce and meld flavors.
  13. Let the stroganoff rest off the heat for about a minute before serving.

Notes

Use lean and preferably organic ground beef for richer flavor., Scrape browned bits from the skillet for extra sauce flavor., Stir pasta halfway through cooking to prevent sticking., Allow the stroganoff to rest after cooking to thicken the sauce and merge flavors., Optional additions: sautéed mushrooms, fresh herbs (parsley, thyme), red pepper flakes, or hot sauce for a spicy twist., Serving suggestions: crisp side salad with vinaigrette, garlic bread for sopping sauce, steamed veggies like broccoli or green beans, and strawberry shortcake for dessert., Storage: Refrigerate leftovers in airtight containers for 3-4 days; freeze up to 3 months., Reheat gently on stove with a splash of milk to maintain creaminess.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 550 calories per serving
  • Fat: Approximately 25g fat per serving
  • Carbohydrates: Approximately 45g carbohydrates per serving
  • Protein: Approximately 30g protein per serving