Sunday Night Strogonaff Recipe

5 from 1 vote

Sunday Night Strogonaff Recipe

A one-pan ground beef stroganoff made with egg noodles cooked directly in a creamy, savory sauce. This version uses simple ingredients and is designed to be dependable, filling, and easy to make at the end of a long day.

Prep Time 10

Cook Time 20

Servings

Calories 631kcal

Author Jennifer

Equipment

1 large skillet (12" or wider with at least 2" high sides)
1 wooden spoon or spatula
1 measuring cups and spoons

Ingredients

1 pound ground beef (I use 85/15)
8 ounces egg noodles
1 small onion, diced
2-3 garlic cloves, minced

Sauce

2 1/2 cups beef broth
1 cup milk
1-2 tbsp flour
½ cup sour cream
1 teaspoon paprika
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme (optional)
1 tbsp butter
salt and black pepper (to taste)

Instructions

Brown the beef

In a large skillet over medium-high heat, cook the ground beef for about 7 minutes until very well browned, as this builds the flavor of the dish. Avoid stirring it constantly so you get a harder browning and those dark bits on the pan. Let it sit undisturbed for a bit so it develops color, as this builds the base flavor. Drain excess grease if needed.

Add aromatics

Add the diced onion and cook until softened, about 3–5 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Build the base

Sprinkle the flour over the beef mixture and stir well to coat. Cook for about 1 minute to remove the raw flour taste.

Add liquid and noodles

Pour in the beef broth and milk, stirring to combine and scraping up anything stuck to the pan. Add the dry egg noodles directly into the skillet.

Simmer

Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the noodles are just barely tender and the sauce has thickened. If it becomes too thick before the noodles are done, add a splash of broth or water.

Finish the sauce

Reduce heat to low. Stir in sour cream, Worcestershire sauce, paprika, and thyme. Taste and adjust salt and pepper as needed.

Rest briefly before serving

Stir in the butter and let the stroganoff sit for 2–3 minutes off the heat. This helps the sauce settle and thicken into the right consistency.

Notes

Be sure to brown your ground beef really well, probably quite a bit more than you're used to. You want it to stick a bit to the bottom of the pan and develop the little dark bits. It makes a difference in developing the flavor.

Add salt and pepper to taste. If it seems at all bland to you, add another teaspoon of Worcestershire sauce and/or a dash of lemon juice or vinegar.

If you prefer your stroganoff a little saucier, stir in 1/4 to 1/2 cup of warm milk or both at the very end.

Nutrition