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by Stephanie on June 8, 2021 (Updated November 26, 2023)231*This post may contain affiliate links. Read more »
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This Ground Beef Stroganoff recipe is easy to make from scratch right on the stove top or as an oven-baked casserole. Frozen vegetables make an easy addition with no need for mushrooms!
Be sure to try my Traditional Slow Cooker Beef Stroganoff or my Chicken Stroganoff recipes next!
Ground Beef Stroganoff
Leave it to me to add cheese to this Ground Beef Stroganoff. 😂 (Don’t worry-if you check out the reviews, people who question this decision end up loving it.) It adds more of a comforting, casserole vibe to this and it definitely pleases those picky eaters. (Which is also why I made this with no mushrooms, although you can totally add them in if you’d rather!)
Leftovers actually reheat and even freeze well and you can make this recipe up to 2 days ahead of time. Score!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
- Season the ground beef with salt and pepper. Cook and crumble the beef and onions in a skillet. Add the garlic and cook for 1 minute.
- Melt the butter, then add the flour and stir to combine. Cook for 2 minutes, then add the beef broth in splashes, stirring continuously.
- Bring to a boil, then reduce to low. Add sour cream, mustard, Worcestershire sauce, peas, and half of the cheese. Simmer on low while you cook the pasta.
- Cook the pasta for 1 minute less than al dente. Drain, add to the sauce, and stir to combine.
- Top with remaining cheese. Cover and bake at 375° for 20 minutes. Garnish with parsley and serve!
Note:You will need to transfer to a 9 x 13 casserole dish if your pot isn’t oven safe. (See tools section below for my recommendation on a large, oven-safe nonstick pot.)
To Skip Baking: Boil the pasta until fully cooked, add it to the sauce, top with cheese, and cover it until the cheese is melted. (I like the way it comes out hot and bubbling from the oven, personally!)
Make-Ahead Method
- Prepare the sauce and stir in cooked noodles. Let it cool completely and top with shredded cheese. Cover and refrigerate for up to 2 days.
- When ready to serve, add 10 minutes to covered baking time. (30 minutes total.)
Adding Mushrooms
- Cook mushrooms separately to release some of the water, concentrate their flavor, and give them a nice golden color.
- Add them to the stroganoff when you add in the cooked noodles. This lets them retain their color, texture, and flavor.
Pro Tips
- Shred the Cheese from a BlockIt will melt and taste much better. I like to use Cracker Barrel Extra Sharp Yellow Cheese in this recipe.
- Dijon Mustard is Optional: If you don’t like Dijon mustard, you can use yellow mustard instead (that is actually my preference), or it can be omitted altogether.
- Worcestershire Sauce adds umami and enhances the other flavors in this meal, but you can’t outright taste it. Low Sodium Soy Sauce may be used as a substitute.
- Frozen carrots, corn, and green beansmake wonderful additions as well.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 14-inch oven-safe nonstick pan. Perfect for preparing this recipe without having to transfer it to a casserole dish.
- 9 x 13 inch casserole dish– an Alternative baking vessel that’s the perfect size for most casseroles.
- Silicone Spatula– Makes it easy to gently incorporate the pasta into the sauce without breaking the noodles.
Try These Next!
- Roasted Pork Tenderloin
- Crock Pot Roast with Gravy
- Chicken Spaghetti
- Swedish Meatballs
- Ground Beef Casserole
- Beefaroni
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Ground Beef Stroganoff
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
4.95 from 77 ratings
Servings: 6 people
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This Ground Beef Stroganoff recipe is easy to make from scratch right on the stove top or as an oven-baked casserole. Frozen vegetables make an easy addition with no need for mushrooms!
Ingredients
US Customary - Metric
- 1 lb. ground beef, I use 85% lean
- Salt/Pepper, to taste
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 ½ cups beef broth
- ¾ cup sour cream, close to room temperature
- 1 teaspoon Worcestershire Sauce, can sub low sodium soy sauce
- 1 Tablespoon Dijon mustard
- 1 cup frozen peas
- 2 cups cheddar cheese, shredded
- 8 oz. egg noodles, uncooked
- Parsley, to garnish
Instructions
Prep Work:
Measure out ingredients prior to beginning.
Place the sour cream near the stove while you cook. It will melt better into the sauce if it's closer to room temperature.
If possible, shred the cheese from a block (it melts much better than from a bag).
Preheat oven to 375°.
Proceed with Stroganoff
Season the ground beef with salt and pepper. Cook and crumble it on medium-high heat for 2 minutes. Add the onions and cook until the ground beef is cooked through, about 3 more minutes.
Drain any grease, then add the garlic and cook for 1-2 minutes.
Stir in the butter until melted. Sprinkle on the flour and mix to incorporate. Cook for 2 minutes or until you can no longer smell flour.
Add the beef broth in splashes, stirring continuously. Don't add too much at once. Use a silicone spatula to clean the "fond" from the pan, this will give the sauce plenty of flavor.
Bring to a boil, then reduce heat to low. Add in the sour cream, Worcestershire sauce, mustard, frozen peas, and *half* of the cheese. If the sour cream doesn't melt well right away, it will eventually incorporate into the sauce, stirring will help.
Let the sauce simmer on low while you boil the pasta for 1 minute less than al dente (refer to package for time). Drain and add the pasta to the sauce. Stir to combine.
If your skillet is not oven safe, transfer it to a lightly greased 9 x 13-inch casserole dish.
Top with remaining cheese. Cover and bake for 20 minutes. Sprinkle with fresh parsley and serve!
Note: To cook fully on the stovetop, boil noodles for full amount of time, add to the sauce, top with cheese, and cover the pot until the cheese is melted.
Notes
Make-Ahead Method
- Prepare the sauce and stir in cooked noodles. Let it cool completely and top with shredded cheese. Cover and refrigerate for up to 2 days.
- When ready to serve, add 10 minutes to covered baking time. (30 minutes total.)
Adding Mushrooms
- Cook mushrooms separately to release some of the water, concentrate their flavor, and give them a nice golden color.
- Add them to the stroganoff when you add in the cooked noodles. This lets them retain their color, texture, and flavor.
Pro Tips
- Dijon Mustard is Optional:If you don't like Dijon mustard, you can use yellow mustard instead (that is actually my preference), or it can be omitted altogether.
- Worcestershire Sauce adds umami and enhances the other flavors in this meal, but you can't outright taste it. Low Sodium Soy Sauce may be used as a substitute.
- Frozen carrots, corn, and green beansmake wonderful additions as well.
Nutrition
Calories: 465kcal, Carbohydrates: 20g, Protein: 31g, Fat: 29g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 771mg, Potassium: 514mg, Fiber: 2g, Sugar: 3g, Vitamin A: 927IU, Vitamin C: 12mg, Calcium: 337mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie
Beef Recipes Casseroles Dinner Freezer Food Make Ahead Recipes Popular
posted by Stephanie on June 8, 2021 — 231 Comments »
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Leave a Comment & Rate this Recipe
231 comments on “Ground Beef Stroganoff”
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Denise — June 1, 2024 @ 12:17 pm Reply
Can I substitute Greek yogurt for the sour cream?
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Stephanie — June 1, 2024 @ 12:58 pm Reply
Hi Denise, while I haven’t tested it with this specific recipe, that should work as a substitute, you’ll want to use full fat Greek yogurt 🙂
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Melody Segretto — May 26, 2024 @ 10:32 pm Reply
Loved the recipe and the directions so easy to follow!
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Stephanie — May 27, 2024 @ 9:44 am Reply
I’m so happy you loved it Melody! Thank you so much for the review!! ❤️
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Banjo Bob — April 29, 2024 @ 4:06 pm Reply
Outstanding! Really easy and delicious recipe, I do add more herbs & a combo of Mexican cheese including cheddar. The resident culinary critic loves it, – that’s my wife. You should see her boil water.. it’s awesome!
Thanks so much-
Stephanie — April 29, 2024 @ 4:33 pm Reply
I’m so happy that you and your wife love the recipe! 🙂 Way to make it your own too!
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Amy Hearn — April 23, 2024 @ 6:09 pm Reply
I made this for my family today. DELICIOUS and easy to make! Thank you 😊
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Stephanie — April 23, 2024 @ 8:46 pm Reply
You’re very welcome Amy! Thanks so much for the great review!❤️
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