Ground Beef Stroganoff (2024)

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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 BlockIt 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 beansmake 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.

Try These Next!

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posted by Stephanie on June 8, 2021 — 225 Comments »