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Ground Beef Stroganoff

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!

A pot full of Ground Beef Stroganoff topped with Cheese and parsley.

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.

Showing how to make Ground Beef Strognoff in a pot with ground beef, onions, and peas in a creamy stroganoff sauce.

  • Cook the pasta for 1 minute less than al dente. Drain, add to the sauce, and stir to combine. 

Adding egg noodles to creamy stroganoff sauce with ground beef and peas.

  • 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!)

Ground beef stroganoff topped with cheese before and after baking.

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.

Overhead view of a white plate with Ground Beef Casserole and a fork on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

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A skillet filled with ground beef stroganoff in a creamy sauce with peas and egg noodles.

Ground Beef Stroganoff

4.95 from 73 ratings
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

  • 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 beans make 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!

 

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221 comments on “Ground Beef Stroganoff”

  1. I made it tonight. We loved it.

  2. This is a hearty, comforting dish. My mom made a simpler version of it when I was young. I followed this recipe fairly closely but I don’t eat beef so I used ground turkey instead. I added some smoked paprika to the sauce portion to give it a little kick. Rotini was in my cupboard so I used that in place of the egg noodles. There are plenty of leftovers so I will share with my neighbor. Thanks for posting another easy delicious recipe. I’ll definitely look forward to making it again!

    • You’re very welcome Michelle! I’m so happy you enjoyed it and got to share some with your neighbor! Thanks so much for taking the time to leave a review💖

  3. Yummy 😋! Followed the recipe exactly! Definitely one of my favorites 😍

  4. Followed exactly but added a TBSP of Worcestershire sauce. Used freshly grated sharp cheddar. Baked for 20 minutes. The only change I’d make next time is to use yellow mustard in place of the Dijon. Delicious! 

  5. This is in the oven right now. My house smells amazing!! If it tastes half as good as it smells this will be a keeper for sure! Bringing to my boyfriends for Friday night dinner, I think he’s going to love it 😀!!

  6. Very seldom does my husband like a casserole style dish. In this case however, my husband actually liked it. It’s a definite keeper for sure. 
    I always make a new recipe as is then the second time I make changes. I will not be making any changes, excellent recipe as is. 

    • lol, it took me awhile to get my husband into casseroles, but now he’s a fan! I’m happy to hear your husband liked it Helena, thanks so much for the review!💖

  7. Wow! I just finished my bowl! It was soo good! I tend to stear clear of  stroganoffs from a childhood with too much hamburger helper. But this homemade deliciousness is perfect and tasty.  

  8. I picked this recipe as a plan B as I was missing one of  the ingredients to make lasagna. My husband said it’s phenomenal! We substituted with chickpea pasta and mixed veggies and bam! We paired it with Red Lobster’s Cheddar Bay Biscuits. Thank you! 

  9. Wow, I’ve made various Stroganoff recipes over the years as it is one of my favorite dishes.  This was not only the best I’ve ever made, it’s the best I’ve ever eaten!  I made it as written, no changes required, other than I was a little low on cheddar cheese so put in about 1 3/4 cups rather than 2 cups.  Thank you thank you thank you!!

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