Ground Beef Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Stroganoff
Description
This Ground Beef Stroganoff recipe starts by sautéing seasoned ground beef with onions and garlic before adding a butter-flour roux to thicken the sauce. Beef broth is gradually incorporated to release browned bits from the pan, building depth of flavor. Sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and shredded cheddar cheese enrich the sauce, blending tangy, savory, and creamy elements. Egg noodles cooked separately are mixed into the sauce for a cohesive dish.
The resulting dish has a creamy texture with a balance of beefy depth, slight acidity from mustard and sour cream, and mild sweetness from peas and cheese. The cheese adds a stretchy creaminess that complements the tender noodles and beef. The method involves cooking everything on the stovetop, finishing with a brief oven bake to melt the cheese, if desired.
Serve Stroganoff hot as a filling meal on its own or alongside a simple green salad. It’s suitable as a make-ahead dish that reheats well.
Notes recommend shredding cheese from a block for better melting and suggest optional additions like mushrooms, frozen veggies, or mustard variations. Mushrooms add color and flavor when sautéed separately. Using room temperature sour cream aids smooth incorporation. This recipe allows flexibility while maintaining its creamy beef profile.
Ingredients
- 1 lb. ground beef I use 85% lean
- salt to taste
- black 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 peas frozen
- 2 cups cheddar cheese shredded
- 8 oz. egg noodles uncooked
- parsley to garnish
Instructions
Prep Work:
- Measure out ingredients prior to beginning.Place the sour cream near the stove while you cook. It will melt better into the sauce if it's closer to room temperature.If possible, shred the cheese from a block (it melts much better than from a bag).Preheat oven to 375°.
Proceed with Stroganoff
- Season the ground beef with salt and pepper. Cook and crumble it on medium-high heat for 2 minutes. Add the onions and cook until the ground beef is cooked through, about 3 more minutes.
- Drain any grease, then add the garlic and cook for 1-2 minutes.
- Stir in the butter until melted. Sprinkle on the flour and mix to incorporate. Cook for 2 minutes or until you can no longer smell flour.
- Add the beef broth in splashes, stirring continuously. Don't add too much at once. Use a silicone spatula to clean the "fond" from the pan, this will give the sauce plenty of flavor.
- Bring to a boil, then reduce heat to low. Add in the sour cream, Worcestershire sauce, mustard, frozen peas, and *half* of the cheese. If the sour cream doesn't melt well right away, it will eventually incorporate into the sauce, stirring will help.
- Let the sauce simmer on low while you boil the pasta for 1 minute less than al dente (refer to package for time). Drain and add the pasta to the sauce. Stir to combine.
- If your skillet is not oven safe, transfer it to a lightly greased 9 x 13-inch casserole dish.
- Top with remaining cheese. Cover and bake for 20 minutes. Sprinkle with fresh parsley and serve!
- Note: To cook fully on the stovetop, boil noodles for full amount of time, add to the sauce, top with cheese, and cover the pot until the cheese is melted.
Notes
- Shredding cheese from a block improves melting quality compared to pre-shredded cheese.
- Cook mushrooms separately to reduce moisture and retain their texture before adding them to the stroganoff.
- Sour cream should be near room temperature to blend smoothly into the sauce.
- Worcestershire sauce enhances umami; low-sodium soy sauce can be a substitute.
- Make-ahead option: prepare sauce and noodles, refrigerate up to 2 days, bake covered for 30 minutes when ready to serve.
- Optional vegetables like frozen carrots, corn, or green beans can be added for variety.
- Dijon mustard can be replaced with yellow mustard or omitted according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 771mg | 32% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 337mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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