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.
- Cook and crumble the ground 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 Block It 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 beans make 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.
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Tried This Recipe?
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Ground Beef Stroganoff
Ingredients
- 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
- Cook and crumble the ground beef on medium-high 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
- 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 beans make wonderful additions as well.
Nutrition
Hey Stephanie Skins…
Thanks so much, this is a great recipe that you can add & delete as desired. I did add a pound of baby Bella’s which I sautéed first with an Italian herb blend. Also put a bunch of asparagus tips in the pasta water at the end and added the peas. My wife, the culinary critic, says it’s a keeper- you should see her as my sous chef…great help
boiling water. A great fall/winter addition!
Thanks so much!
🍷🌹🪕
Hi Bob! I’m so happy to hear that you enjoyed this!! Thank you so much for sharing and for taking the time to leave this review, I really appreciate it!! 🙂 -Stephanie
Love it. I doubled it up. I can’t have any lactose. So I used lactose free sour cream . Some of Cabot cheese is lactose free.
I’m so happy you loved it Michele, thanks so much for the great review!❤️
Made this- followed the recipe we really enjoyed it for supper and I froze several meals as well. I used macaroni instead of noodles thought they might freeze better. It was a hit with my husband so will definitely be making it again.
I’m so happy this was a hit and you were able to freeze some! Thanks so much for the great comments and review Ann!💗
This was delicious, comforting and easy but oily? Did I do something wrong? I followed it to a T and drained my ground beef really well but I must have made an error somewhere.
Hi Katie!! 🙂 I’m so glad that you enjoyed it!! Hmmmm, what kind of cheese did you use? Maybe it was the variety of cheese?
I used medium cheddar shredded from a block, I’m thinking it’s gotta be the cheese because otherwise I used lean ground beef and a little less butter than what it called for. I’ll definitely make it again but maybe a different cheese brand or mix it in at the end instead.
Gotcha! I’m curious about the brand, feel free to share- no pressure! 🙂
It’s a great value brand block but I think I’ll probably stop using it after this lol thank you so much for your responses and taking the time to chat. Take care 😊
Ahh gotcha!! Yes I’d go with Cracker Barrel or something a little notch up! (It’s worth the extra money for the outcome. I’ve come to learn this!) Thank you for letting me know!!! ❤️ You take care as well!!
Very good. Easy
I’m so happy to hear that Jenny, thanks so much for the great review!💗
I have everything in my house except for sour cream, but I want to try this so badly tonight! Is it necessary? I love your recipes btw!
Hi Amanda! I’m so glad that you’re loving the recipes! Sour cream is a pretty big component in stroganoff, and since this calls for 3/4 cup, I don’t know if it would be quite the same without it. You can try using mayo instead but I haven’t tested it. ❤️
Thank you for your response. It was probably a silly question. I’m new to cooking and appreciate your help 🙂
Not a silly question at all, trust me! 🙂
Love this recipe it taste even better the next day 🤤. We used corn instead of peas and it reminds me of my childhood, definitely a must try.
I’m sooo happy to hear that Delma, and corn sounds delicious in this! YUM!!! 🙂
Great stroganoff recipe. Hearty, creamy, flavorful, comforting, perfect for cool weather days and nights. Our only revision is that we’d cut back on the mustard next time, a tablespoon was too much for us. I made this for several freezer meals mixed with cooked egg noodles, then worried that it wouldn’t reheat well. But it did! Reheat in a toaster oven at 325F for 10-15 min with a couple splashes of milk – fantastic ready-to-go meal for anyone short on time or effort
Thanks so much Luma! I agree, this is hard to beat on a chilly night. I’m happy to hear it reheated well, thanks for taking the time to comment!💕
This recipe seems easy to adapt to lower sodium; will attempt tonight. Less cheese, unsalted butter, unsalted (lower) broth, and of course no salt 😉 thanks for this one!
Yes, that’s a great way to decrease the sodium 🙂 Enjoy!
Delicious! I was a little too lazy to do the casserole in the oven part, and we were starving so I just served it out of the pot. I’ll definitely try the extra step in the future though. My husband and I love mushrooms, so I added fresh sliced mushrooms at the same time as the butter. We have never had peas in stroganoff before, and I will now add peas every time, we loved it! This has comfort food vibes, it feels like a warm hug!
I’m so happy you added mushrooms, I wish I could do that but my husband throws mushroom fits lol! Thanks so much for the great comments and review Jamee!💗