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.
- 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.
- 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.
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Tried This Recipe?
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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
- 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
- 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
This was a really good recipe. The only reason I didn’t give it 5 stars was because I ended up adding a lot of additional seasoning to it. My family tore this up and I didn’t even get any beyond what I sampled during cooking! I didn’t have traditional egg noodles so I used Pappardelle which was super tasty.
So glad that you enjoyed the recipe Sandy! 🙂 -Stephanie
We thought this was delicious! I love the addition of peas and dijon. I ended up adding 16 oz of egg noodles cause there was a lot of liquid. I cooked on the stovetop only so maybe the baked version works with only 8 oz of noodles. Delicious!
Happy to hear you thought this was delicious Crissy! I love adding peas to this one too. Thanks so much for taking the time to comment and leave a review!❤️
This recipe looks yummy but I don’t like sour cream or yogurt. Could I sub ricotta cheese? I want to try this but I am a super taster & I will taste the sour cream for sure. I love everything but that & it would be so much yummier with the extra veggies, especially the mushrooms, which mom & I love. Thanks for the recipe & for letting me know about that cause I want to try this!
Hi Gail! I think you would be better off making my ground beef and noodles! It’s similar to this but has no sour cream or yogurt! 🙂 Very tasty! A big part of stroganoff is the sour cream so and I’m not sure that Ricotta would make a good substitute. I hope that helps! -Stephanie
Easy and very tasty casserole. I added mushrooms as they are a family fave, Thanx!
I’m so happy you enjoyed the casserole Wendy! I’m jealous you have mushroom lovers in the family. My husband and daughters aren’t fans. Thanks so much for taking the time to leave a review!❤️
This was delicious!! Will make again.
SOOO happy to hear that Judy, thank you so much!! -Stephanie
When do we add the rest of the cheese?
Right before you bake it! My apologies!
My family and I absolutely loved this! Super simple , super flavorful – the sauce is amazing . I added mushrooms too (cuz we love mushrooms) and it’s definitely a keeper. Thank you Stephanie!
I’m so happy your family loved this Jenny! I love mushrooms too. My husband not so much but even he loves this recipe. Thanks so much for taking the time to leave a review!❤️
I made this for my family and we absolutely loved it! Thank you for the delicious recipe!
You’re very welcome Regina! I’m so happy the family loved it! Nothings better than getting high ratings from the family!❤️
Very good recipe! Total comfort food that goes well with a glass of red wine. Definitely a keeper!
Thanks so much for taking the time to leave a review Jackie! A glass of red wine is definitely how it’s done!❤️
The recipe looks amazing but I have 2 lactose intolerants. Seems like a lot of cheese. Any suggestions for substitutions?
Hey Jennifer, you can omit the cheese and it’s still good! You could put crunchy fried onions on top for a little something fun! 🙂
For the sour cream you could use almond yogurt, it tastes a lot like Greek yogurt. Also, look up violife- they make dairy free “cheese” shreds and they’re actually pretty good and would melt up nicely in a recipe like this!
Thank you so much Laura!! Really appreciate the tips! -Stephanie
Delicious. I used ground turkey and beef consomme. I love noodles! Thanks so much for the recipe.
I am so happy that you enjoyed it Debbie, thank you so much for taking the time to come back and share your thoughts on the recipe, love that you used turkey! 🙂 -Stephanie