Description
This homemade Ground Beef Stroganoff comes together effortlessly on the stovetop or as a cozy baked casserole. Skip the mushrooms and toss in frozen veggies for a quick, fuss-free twist!
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 Your Ingredients:
Measure and prep all ingredients before you start cooking.
Keep the sour cream near the stove to bring it closer to room temperature—it will blend into the sauce more smoothly.
If possible, shred cheese from a block instead of using pre-shredded for better melting.
Preheat your oven to 375°F (190°C).
2. Cook the Beef and Build Flavor:
Season the ground beef with salt and pepper. In a large skillet over medium-high heat, cook and crumble the beef for about 2 minutes.
Add the diced onion and continue cooking until the beef is fully browned, around 3 more minutes.
Drain excess grease, then stir in the minced garlic and cook for 1–2 minutes.
Mix in the butter until melted. Sprinkle flour over the beef and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
3. Make the Sauce:
Gradually pour in the beef broth, stirring constantly and scraping up any browned bits from the pan (this adds deep flavor).
Bring the mixture to a gentle boil, then reduce to low heat.
Stir in the sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheese. Stir until creamy—if the sour cream looks lumpy at first, it will smooth out as it heats.
4. Add Pasta:
Cook your pasta 1 minute less than al dente according to the package instructions.
Drain and stir the pasta into the sauce until fully coated.
If your skillet isn’t oven-safe, transfer everything to a greased 9×13-inch casserole dish.
5. Bake and Serve:
Sprinkle the remaining cheese evenly on top.
Cover and bake for 20 minutes.
Garnish with fresh parsley and serve hot.
Stovetop-Only Option:
Cook pasta fully, mix it into the sauce, top with cheese, and cover the skillet until the cheese melts.
Notes
Make-Ahead Tips
You can easily prep this dish in advance. Cook the noodles and mix them into the sauce, then allow the mixture to cool completely. Sprinkle with shredded cheese, cover, and refrigerate for up to 2 days.
When baking from cold, simply add about 10 extra minutes to the covered cook time for a total of 30 minutes.
Adding Mushrooms
For the best flavor and texture, sauté mushrooms separately first. Cooking them alone allows the excess moisture to evaporate, deepens their flavor, and gives them a nice golden-brown color. Stir them into the stroganoff along with the cooked noodles so they keep their color and bite.
Extra Tips for Flavor
Swap the Mustard if You Like: Dijon mustard is optional. If you prefer a milder taste, yellow mustard works perfectly—or you can skip it entirely.
Boost with Worcestershire: A splash of Worcestershire sauce adds depth and umami without being overpowering. You can substitute with low-sodium soy sauce if needed.
Veggie Upgrades: Toss in frozen veggies like carrots, corn, or green beans for extra color, texture, and nutrition.
- Prep Time: 15minutes minutes
- Cook Time: 40minutes minutes
- Cuisine: American