The Cozy Cook

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.

  • 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.

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

4.96 from 23 votes
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. (This is called “mise en place”)
    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, 1 tsp. Worcestershire sauce, 1 Tbsp. 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.
  • Add the pasta to the sauce and gently mix to combine. Cover and bake for 20 minutes. (Note: If your pot is not oven safe, transfer to a lightly greased 9 x 13 casserole dish prior to baking.) 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.

Video

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

 

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Recipe Rating




76 comments on “Ground Beef Stroganoff”

  1. This was really good. My husband even liked it. I didn’t have dijon mustard. So didn’t use any, and it was good. I did add frozen peas and carrots to the sauce, to make a complete meal. I will definitely make this again.

    • I’m happy to hear you guys liked it! Adding frozen peas and carrots is a great idea. I always try and sneak in some vegetables when I can. Thanks so much for the review!😃

  2. This was soooo good! Nice complexity of flavors without a ton of ingredients. I thought  for sure the sauce was going to be too wet but it was perfect! A keeper! Thank you!

  3. Excellent recipe, so flavourful and warming. Thank you also for such clear instructions and photographs. I’ve made this twice, the second time I added mushrooms and potatoes to add some more volume. I serve it over quinoa to be healthier, but make no changes to the actual recipe other than to halve it as I am cooking for one, and use less cheese. It still makes 4 portions for me.

    • I’m so happy you enjoyed this and found the instructions and photographs helpful! I’m glad to hear you added mushrooms (my husband hates them so I can’t use them 😢). Thanks so much for your notes and review!

  4. Just made this tonight and it was delicious! The tang from the Dijon mustard really kicks it up a notch.
    I wasn’t sure about adding cheese to stroganoff, but it works…yum!

    *Just a note for other readers – this will definitely feed more than 4. Granted I made a little extra bc I had a 1 1/2 lb. pkg. of ground beef, so I used 10 oz. of egg noodles and 3 cups of broth, which worked out really well. But unless you’re feeding lumberjacks lol, you will get more than 4 servings out of this recipe 🙂

  5. I turned this into a vegetarian dish
    Replaced the beef with impossible ground loose
    Packaged stuff  and used vegetable stock.
    Turned out pretty good!  Thanks for the recipe inspiration. 

  6. Not only is this an amazingly delicious recipe- the way the recipe was written coupled with the gorgeous visual instructions made this such a pleasure. 

    I guess I’m a ‘visual learner’ bc they way the ingredients was listed was amazing and so, so helpful and simply a pleasure to look at and was extremely easy to understand.

    I just want to say, give this woman a hand. Very nicely written and photographed recipe.

    I can’t thank you enough for this. I feel inspired. 

    And it is delicious as well. I only had big ol paccheri tubes on hand and it was great – gobbled up by everyone. None left. 

    Thank you. 

  7. For some reason the yogurt did not fully incorporate into the sauce. Their were tiny white lumps throughout. What did I do wrong? I mixed for 5 minutes. 

    • Hey Shaina! Was it reduced fat by any chance? Something I like to do now is to take some of the sauce out and put it in a small bowl and mix it with the sour cream until well-combined, then add that back into the sauce from there. It’s easier to mix it vigorously and just seems to work well!

  8. This was really good. I had my 12 year old help make it and he liked helping and eating it up.

    • That’s great you got your kid involved! I’m trying to get my daughter started with cooking at an early age. Thanks so much for the review, I’m happy to here you guys liked it!😀

  9. This was really good and easy!! My kids loved it too. Next time I’m going to bake it with a layer of fried onions on top for a little crunch. 

  10. Delicious! Made this for dinner tonight and is now a family favorite. Thank you so much! Will definitely make this again!

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