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This Ground Beef Stroganoff combines classic flavors with modern convenience, making it an ideal dish for weeknight dinners or special occasions. Easy to prepare, rich in flavor, and endlessly versatile!

Ingredients

1 lb. ground beef (85% lean preferred)
Salt and pepper, to taste
1 onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
2 1/2 cups beef broth
3/4 cup sour cream, close to room temperature
1 teaspoon Worcestershire sauce (or low-sodium soy sauce)
1 tablespoon Dijon mustard
1 cup frozen peas
2 cups cheddar cheese, shredded
8 oz. egg noodles, uncooked
Fresh parsley, for garnish

Instructions

Prep Work

Gather and measure all ingredients before starting.
Place the sour cream near the stove to bring it closer to room temperature, ensuring it melts seamlessly into the sauce.
Shred the cheddar cheese from a block if possible for better melting quality.
Preheat the oven to 375°F.

Cooking the Stroganoff

Cook the Ground Beef:
- Season the ground beef with salt and pepper.
- In a skillet over medium-high heat, cook and crumble the beef for 2 minutes.
- Add the diced onion and cook for an additional 3 minutes, or until the beef is fully cooked.
- Drain any excess grease, then stir in the minced garlic and cook for 1-2 minutes.
Prepare the Sauce:
- Add butter to the skillet and stir until melted.
- Sprinkle flour over the mixture and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually add beef broth in small splashes, stirring constantly to create a smooth sauce. Scrape the bottom of the pan with a silicone spatula to incorporate any browned bits for added flavor.
- Bring the sauce to a gentle boil, then reduce the heat to low. Stir in the sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheese. Continue to stir until the sour cream is fully incorporated.
Combine with Pasta:
- Boil the egg noodles for 1 minute less than the al dente cooking time indicated on the package. Drain and stir the pasta into the sauce.
- If your skillet is oven-safe, keep the mixture in the skillet. Otherwise, transfer it to a greased 9×13-inch casserole dish.
Bake the Stroganoff:
- Sprinkle the remaining cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes.
- Garnish with fresh parsley and serve hot.

Stovetop Method (Alternative):

Boil the noodles fully according to package instructions.
Stir the cooked pasta into the sauce, top with cheese, and cover the skillet until the cheese is melted.

Why You’ll Love This Recipe

Comforting and Satisfying: Combines rich, creamy sauce with hearty beef and pasta.
Family-Friendly: Loved by both kids and adults.
One-Pot Option: Minimal cleanup when prepared in an oven-safe skillet.
Customizable: Easily adaptable to suit different tastes and dietary needs.

Tips

Sour Cream Temperature: Ensures smooth blending into the sauce.
Cheese Shredding: Use freshly shredded cheese for better melting.
Seasoning: Adjust salt and pepper to taste after adding the broth.
Fond Scraping: Don’t skip deglazing the pan for added depth of flavor.

Variations and Substitutions

Protein: Swap ground beef for ground turkey, chicken, or plant-based alternatives.
Vegetables: Add mushrooms, spinach, or bell peppers for extra nutrients.
Cheese: Use Gruyère or mozzarella for a different flavor profile.
Noodles: Substitute egg noodles with gluten-free or whole-grain pasta.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble it in advance and bake just before serving. Add a few extra minutes to the baking time if starting from a cold dish.

Q: Can I freeze leftovers?
A: Yes, store in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until heated through.

Q: Can I use pre-cooked noodles?
A: Yes, reduce the sauce’s simmer time slightly and stir in the pre-cooked noodles before baking.

Serving Suggestions

Serve with a side of garlic bread or a fresh green salad for a complete meal.
Pair with steamed vegetables like broccoli or green beans.
Enjoy as a hearty dinner or as leftovers for lunch.