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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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
Just made this for my dad and brother – our grandmother passed away last night, and I wanted to cook to keep my brain occupied but also be able to care for my family. This was total comfort food. I used rotini instead egg noodles – just what I had on hand. Thanks for this!
I’m so sorry for your loss CJ❤️
What type of noodles did you use, looks like rotini in your video. I was thinking egg noodles were more flat.
Hi Vivian! The images and the video both use egg noodles 🙂
I grew up eating a very similar ground beef stroganoff and make it myself, this is slightly different with peas and onion definitely gonna make. YUM
I can’t wait for you to try it Jenny!❤️
I’m making this tonight! I generally like my casseroles really saucy! Should I add a little heavy cream? I love the addition of peas!!!
A little heavy cream would be a great addition!! 🙂 I can’t wait for you to try it!
Hi love the recipe and want make a big batch to freeze some. To freeze this, do I only make the sauce and freeze that or do the cooked noodles go into the recipe for the freezer as well?
Hi Lyn! It would be preferable to make the sauce and freeze that, and then boil fresh noodles separately! 🙂
Fantastic twist on beef stroganoff. Easy to follow instructions. Fabulous flavor and the whole family loved it!! Will definitely make this again.
I’m so happy you enjoyed this Audrey and found the instructions easy to follow! Thanks so much for the great review!❤️
Love it !
Yayyy! Thanks so much Mary!❤️
This is not Stroganoff. It’s a cheeseburger casserole with mustard and noodles.
Stroganoff has sour cream and mushrooms, no cheese or veg. Disappointing.
Hi Nancy, this recipe does have sour cream. My introduction talks about the decision to include cheese and also indicates that you can add mushrooms. Stroganoff also isn’t typically made with ground beef either, this is a twist on classic stroganoff that is easy to customize. Furthermore, I do have a classic stroganoff recipe on my site as well. So, I don’t really think you need to be all that disappointed. 😉
Very forgiving recipe. I didn’t have sour cream so I used plain yoghurt. No beef broth so I used water! I really wanted this to just be a one pot meal so I put the uncooked noodles straight into the sauce and let it simmer on the stove top for about 10 minutes and then mixed in the cheese at the end. Still came out great!
I love how flexible this one is too! I’m so happy you enjoyed it, thanks so much for the great comments and review!💗
I often use the internet for new recipes but lately I’ve hit some duds. I’m so glad I gave this a try. It was delicious and everyone in the family commented on how tasty it was. I particularly appreciated your detailed instructions—so clear and easy to understand. (I’ve been cooking a long time but sometimes I can use all the help I can get.) I cook for a family of seven (ages 3-64) so crowd-pleasers are a 10 with me! I’ll be visiting your site frequently. Thank you for sharing your talents.
Wow such great comments Mary, you’re the best!💗 I’m so happy this was a winner with your large family. I can’t wait for you to try other recipes, thanks again!