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.
Try These Next!
- Shrimp Alfredo
- Swedish Meatballs
- Homemade Hamburger Helper
- Ground Beef Stir Fry
- Chicken Spaghetti
- Crock Pot Roast with Gravy
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![A skillet filled with ground beef stroganoff in a creamy sauce with peas and egg noodles.](jpg/ground-beef-stroganoff-f2-200x200.jpg)
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
Hi there! Is there any way the final baking step could be done in a crock pot? And if so, any guesstimates on time? Want to make this for my church but they have no ovens I need to keep it warm for 2+ hours during service😅
Hi Bubbles! 🙂 I haven’t done this before but I think it would work! I would probably cook the noodles for nearly 3 minutes shy of al dente, combine with the sauce, transfer to the crock pot, and top with cheese. Then I’d keep on warm for 2+ hours. Egg noodles are thin so I want to be sure they don’t get overcooked, but I think that method should work!! I’d love to know how it goes if you give it a try! 🙂
Success! I ended up running late to church (hehe oops) so I only boiled the noodles two minutes short of al dente and kept the whole thing on warm for about an hour and a half. I didn’t get to try it but I’m gonna assume it was perfect cuz the pot was scraped clean lol. Thank you so much for the help and recipe!
Thank you sooo much for reporting back!! I’d definitely say an empty crock is a strong indicator that it was a hit! NICELY DONE!! Thank you so much!!! So glad it worked out 🙂
Haven’t made it yet (planning to tonight) but if you were doubling the recipe, would you double all of the ingredients?
Hi Morgan, yes you would! You’ll want to use a wide skillet if possible so that the sauce can reduce/concentrate 🙂
Thanks! The recipe doesn’t mention removing the meat from the pan, but the video shows cooking the onions and sauce separate and then adding the meat later? Can you please clarify?
Hi Morgan! There’s no need to remove the meat from the skillet and I apologize for the confusion, the recipe has been updated to be more streamlined since the video was made 🙂 I’ll have to look into updating the video!
Correction since I forgot to rate last post
Thought this was solid! Not sure why, but the Dijon mustard was a little too strong for the batch I made. I will maybe cut the amount in half next time, and add some mushrooms. But still really good!
I’m glad that you enjoyed it Rod! Dijon is a key component in stroganoff but easy enough to dial it back! 🙂
This is *exactly* the recipe I was hoping to find. It was easy and tasted great. A new item on the menu rotation
I am so happy to hear that you loved this Mel, wahoooo!!!! Thank you so much for the review! -Stephanie
Delicious!!!!!!!
I’m so happy you loved it Jo Jo!!
The best ground beef stroganoff! Easy and so tasty. It’s on my weekly meal list!
I’m so happy to hear that Ruth!!! That’s the news! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie