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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

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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. This was delicious!! I added diced mushrooms and green peppers, and also just 3/4 cup or cheese mixed in (no topping). I didn’t have egg noodles, but rather shell pasta on hand. It was a good substitute! Thanks so much for sharing!! ❤️

    • Hi Candace!😀 I’m happy to hear this was a winner for you! This is definitely an easy one to customize a bit depending on what you have on hand and personal preferences. Thanks so much for sharing!

  2. Making tonight! How much Italian seasoning would you add? 😁

  3. Great recipe, thank you for sharing!!! Sooo good! Probably half my caloric intake for the date but very homey & savory. My boyfriend & I are cooks, so I added the aforementioned fresh mushrooms (button), frozen peas. As well as a tablespoon of Worcestershire, about a tablespoon as well of fresh thyme, & about 4 stalks of fresh chives. Made the recipe the stovetop method which saved so much time & was still delicious and Casseroley by adding French fried garlic seasoned onions. Definitely would make again! YUM!!!

    • Hi Claire! I’m so happy that you enjoyed it and LOVED reading about the fantastic additions you made to the recipe! You are welcome to come cook for me anytime, lol. Thank you so much for the review! -Stephanie

  4. Have this in my fridge ready to bake for dinner tonight!

  5. Family loved it! Will definitely make this again!

  6. I made your Ground Beef Stroganoff last night and it was wonderful!

    • Heyyyy!!! Oh that totally makes my day, you are the BEST. I really appreciate your support, I always have! Thank you for taking the time to leave a comment!!

  7. I do not have Dijon mustard. What can I use in its place?

  8. I love this receipe. My DH loves this receipe I have made it 2xs with chicken broth 1x with yogurt and 1 time with sour cream. Since I did not have beef broth I used 1/2 cup of Worcestershire as a substitute. I love it with mushrooms also.

    • Hey Sharon!! I’m so happy that you and your husband enjoy this recipe and thank you SO much for sharing your variations and leaving a rating! You’re the BEST! 🙌🏻❤️

  9. I’ve made this twice in the last month, and it’s amazing. Do you know how many calories this dish is per serving?

    • Hey Jessica! I’m so happy that you love this recipe! There are 632 calories per serving, the nutritional info is all the way below the notes section of the recipe card! 🙌🏻

  10. This was a great dinner! The only two things I did differently was use penne because that’s all I had on hand, and I added two packs of sliced mushrooms (added during the onion sautee), because I couldn’t imagine a stroganoff without it. Thanks for sharing your recipe… we are printing this one out for the recipe binder! 🙂

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