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

4.94 from 32 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. (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.
  • 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

 

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112 comments on “Ground Beef Stroganoff”

  1. Stephanie this was another hit!!! Delicious thank you so much. I made with ground turkey. I will try it again with mushrooms (hubby loves mushrooms) served with a salad and small batch of cauliflower rice 

    I also made another one of your recipe last night … can’t get enough of your recipes. Thanks again 

    • Thanks so much Dawn!❤️ I love switching things up with ground turkey! I’m so happy you’re enjoying the recipes. Thanks so much for your support!❤️

  2. I made this tonight for dinner.  I didn’t bake it bc I don’t want the noodles to soak up all the sauce.  I’m keeping the noodles and sauce separate so that I can have this meal for dinner tomorrow and maybe the day after.  Delicious!  Thanks for the recipe. 

    • So happy that you enjoyed it!! Fear not about baking it either, the sauce is designed to not soak up too much during baking! (Quantity and liquidity wise!) 😍🙌🏻

  3. Just made this and the dish is excellent!! That sauce is the bomb thank you!!! I can’t stop taste testing it!!😋😋

    • I’m so happy to hear that Stacey! Taste testing is my favorite part, I usually can’t stop either!😋 Thanks so much for taking the time to leave a review!

  4. I followed recipe exactly and fed our best friend who does not cook. Added the mushrooms, peas and used beef stock. She said that this recipe jumped to the top of the list as her favorite. I have been feeding her for years. My wife is a vegetarian so I might give a try with some fake beef next time. I thought it tasted great too!

    • Hi Dennis!! I am SOOO happy to hear that! What a nice thing to cook for your friend, I bet the vegetarian version for your wife would be great! Thank you so much for taking the time to leave this review! 🙌🏻 -Stephanie

  5. I can’t believe how easy and delicious this was! Everyone loved it, will definitely be making again!

    • Hey Casey! I am so happy to hear that you enjoyed this recipe and plan on making it again! 🙂 We absolutely love this one, my daughter especially! Thank you so much for taking the time to leave this review. -Stephanie

  6. What brand of beef stock do you use?  I am having a hard time finding one I like.  
    Thank you.
    Rosemary

  7. Just made this tonight. It was very good. Had great flavor. I’m not a mushroom lover so I cooked them on the side for my husband so he could add them to his plate 😂. But definitely a keeper!!

  8. This morning I subscribed to get your Free 7-recipe Meal Plan. When and how will I receive it?

  9. My husband is a meat and potato guy and I can’t wait to try some of your recipes I know he will love. And, from what I’ve seen your recipes seem pretty easy to follow. Thank you Stephanie!

  10. Just curious I see your nutrition facts but no serving size? Do u happen to know what it is? I’m feeding someone on low sodium and potassium diet and he can get away with a single serving if I know what it is. Thanks!

    • Hey Frankie! The number are servings are at the top of the recipe card in the middle, the nutritional info for this is based on six servings 🙂

      • If it is 4 servings, why does it say “6” servings at the top of recipe card??

      • Hi Nomie, good catch, I had answered that question before I revamped/reposted this recipe and I decided that 6 servings was more appropriate. So the nutritional facts are based on that. I updated my previous answer to reflect that to avoid confusion in the future. Thank you!

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