This Ground Beef Stroganoff recipe is classic comfort food. Tender egg noodles, seasoned ground beef, and a creamy, savory sauce come together in one cozy dish that the whole family will love.
It has all the flavors of traditional beef stroganoff, but using ground beef makes it more budget-friendly, quicker, and perfect for everyday cooking. Plus, the cheesy baked finish takes it straight into the comfort food category of recipes like chicken tetrazzini, baked ziti and cowboy casserole.
Beef Stroganoff is believed to have originated in 19th-century Russia, named after the wealthy Stroganov family. The earliest versions featured sautéed beef served in a sour cream sauce—simple, elegant, and rich. Over time, the dish traveled across Europe and eventually to the United States, where it evolved into many variations, often served with noodles or rice and sometimes made with ground beef (like this recipe) for a more budget-friendly, weeknight-friendly version. I have recipes for chicken stroganoff and lamb stroganoff too! Apparently, you can stroganoff anything!
Ingredients Needed:
- Ground beef: Hearty, flavorful protein
- Onion & garlic: Savory aromatic base
- Butter & flour: Create a rich roux for thickening
- Beef broth: Builds the savory sauce
- Sour cream: Adds tang and creaminess
- Worcestershire sauce and Dijon mustard: Depth and subtle zip
- Frozen peas: Pop of color and sweetness
- Cheddar cheese: Extra richness and melty goodness
- Egg noodles: Classic stroganoff pairing
How to Make Ground Beef Stroganoff
- Preheat oven to 375°F.
- In a deep 12-inch skillet over medium-high heat, cook ground beef for 2 minutes, breaking it up. Add onion and cook 5 minutes more, until beef is browned and onion is softened. Drain grease.
- Reduce heat to medium. Add garlic and cook 1–2 minutes. Stir in butter until melted.
- Add flour and cook 1–2 minutes. Gradually add beef broth, stirring constantly. Bring to a boil, then reduce to low.
- In a bowl, mix sour cream with 1 cup warm broth from the skillet. Stir into skillet along with Worcestershire, Dijon, peas, and 1 cup cheddar cheese.
- Simmer sauce while boiling egg noodles 1 minute less than package directions. Drain and add to skillet. Stir gently.
- If skillet isn’t oven-safe, transfer to a greased 9×13-inch baking dish. Top with remaining cheddar. Cover and bake 20 minutes.
- Garnish with parsley and serve.
Recipe Tips
- Swap peas for mushrooms if you prefer a more classic stroganoff feel.
- Use ground turkey instead of beef for a lighter option.
- Add a splash of cream or milk if you want an extra-saucy dish.
- If you’re looking for something more traditional (and lighter), try my recipe for Lightened Up Slow Cooker Beef Stroganoff.
Storage and Reheating Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Why You’ll Love This Recipe
- It’s hearty, creamy, and ultra-comforting!
- It is a family-friendly and kid-approved meal.
- You will only need simple pantry ingredients.
- This is a great make-ahead dinner, and leftovers are fantastic.
What to serve with Ground Beef Stroganoff:
It’s a pretty heavy pasta meal, so I’d suggest serving it with a mixed green salad and maybe some crusty bread. That’s all you need!
Bookmark this recipe for busy nights when you need something comforting and reliable. This is the kind of recipe you’ll come back to again and again.
Ground Beef Stroganoff Recipe
Equipment
Ingredients
- 16 ounces ground beef
- salt and pepper, to taste
- 1 small yellow onion, finely diced
- 2 medium garlic cloves, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2½ cups beef broth
- ¾ cup sour cream, at room temperature
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup frozen peas
- 2 cups shredded cheddar cheese, divided
- 8 ounces uncooked egg noodles
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375℉.
- In a deep 12-inch skillet over medium-high heat, cook the ground beef for 2 minutes, using a spatula to break up the meat. Add the onions and cook for 5 more minutes, or until the beef is browned and the onions have softened. Spoon out any accumulated grease and discard.
- Reduce the heat to medium. Add the garlic and cook for 1 to 2 minutes. Stir in the butter until melted. Add the flour and stir for 1 to 2 minutes. Add the beef broth in splashes, stirring continuously with a silicone spatula to deglaze the skillet. Bring the broth to a boil, then reduce the heat to low.
- In a medium bowl, combine the sour cream with 1 cup of the warm broth and stir until smooth and combined.
- Add the sour cream mixture to the skillet along with the Worcestershire sauce, Dijon mustard, frozen peas and 1 cup of the cheddar cheese.
- Let the sauce simmer on low while you boil the pasta for 1 minute less than the package instructions. Drain. Add the pasta to the sauce and gently stir to combine.
- If your skillet is not oven-safe, transfer to a lightly greased 9×13-inch baking dish. Top with the remaining 1 cup of cheddar cheese. Cover and bake for 20 minutes.
- Garnish with fresh parsley, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
