I love warm meals during cold months. This ground beef stroganoff is one of our family favorites. Add a dollop of sour cream and enjoy.
Ingredients
- beef bouillon granules: 5 tsp
- boiling water: 5 cups
- onion powder, or to taste: 0.5 tsp (divided, optional)
- minced onion: 0.5 tsp (to taste, dried, optional)
- pinch garlic powder: 1 piece (to taste, optional)
- egg noodles: 1 pack (10 ounce pack, to taste)
- frozen peas: 1 cup
- butter: 1 Tbsp
- white onion: 0.5 piece (chopped)
- ground beef: 0.5 pound
- dash ground black pepper: 1 piece
- all-purpose flour: 0.25 cup (or more if needed)
Metric Conversion
Stages of cooking
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Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
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Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
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Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
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Serve meat sauce over a plate of noodles.
