Ground Beef Stroganoff Recipe

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Ground Beef Stroganoff Recipe

Creamy ground beef stroganoff with egg noodles and cheddar cheese—easy, comforting, and perfect for family dinner. This recipe comes from The Cozy Cookbook by Stephanie Melchione.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: ground beef, stroganoff

Servings: servings

Author: Lori Lange

Equipment

Oven-Safe 12-inch Skillet

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 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese. Cover and bake for 20 minutes.
Garnish with fresh parsley, and serve.

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