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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.

  • 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 49 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, 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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159 comments on “Ground Beef Stroganoff”

  1. This was a delicious meal! Easy to make and full of flavor. Thank you!

    • That is excellent Sarah, I am so happy to hear that you enjoyed it! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  2. Absolutely delicious meal that comes together so quickly! I love that includes some veggies and it’s so delicious even the pickiest eater will gobble this up! 

  3. Great! The only problem I had was on step 5 where it says to “add sour cream, 1 tsp”. It made it sound like that’s all you add when in the ingredient list it has 3/4 cup of sour cream. This is from someone that is not a good cook. But I added the 3/4 cup of sour cream and it turned out great

    • HI PW! I totally get the confusion, the instruction was to add the sour cream, 1 tsp. of Worcestershire, and 1 tbsp. mustard. It was just repeating the quantities of Worcestershire sauce and mustard to try to avoid having to scroll up and down to review the amounts of each as you cook. I removed this to avoid confusion! I’m so glad that you enjoyed it though and you definitely made it right! 🙂

  4. A frequent dish on my weekly menu. Love that it makes ahead well! I change the vegetables up to what is on hand. Hit for the whole family 🙂😋
    Thank you. Love your recipes

    • Thanks so much for your great support Jennifer and for taking the time to leave a review! I also love that it’s easy to make ahead of time!💗

  5. Can you use mozzarella instead of cheddar?

  6. Another amazing recipe we’ve tried and loved! So easy, but so yummie! I’ve added some mushrooms i had left over and it was so good! Thank you for sharing such amazing and fun recipes!

  7. Yummy, thank you for sharing this recipe. Family loved it, my son wants some left as left overs for the next day!

    • It’s my pleasure! I’m so happy your son wants the leftovers, sounds like it was a huge hit. Thanks so much for the great comments and for taking the time to leave a review!💖

  8. This is such an easy recipe and so delicious!!!

  9. This is delicious! I grew up on beef stroganoff but ground beef stroganoff is easier for me, and I add mushrooms because that’s always been one of the most important ingredients! I may also be misreading although i’ve made this twice now and haven’t seen it but it seems to never say when you actually add the noodles. 

    • Hi Marissa! I am sooo glad that you enjoy this recipe and I absolutely love that you add mushrooms! The noodles are added as soon as they’re drained, but you are right! That was missing- I am so glad you caught that, my apologies! I’ve just updated it! 🙂

  10. Amazing! Easy recipe to follow and very forgiving if you need to make substitutions (Forgot to get fresh garlic and more butter so I used ghee and garlic powder instead). Very tasty and quick to make. Just all around great comfort food for a cold winter night!

    • I’m so happy you enjoyed the stroganoff Andrew! I agree, perfect comfort food for a cold winter night. Thanks so much for taking the time to leave a review!😍

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