Ground Beef Stroganoff

Some dinners just hit differently — and ground beef stroganoff is one of those cozy, nostalgic meals that always feels like home. Imagine tender egg noodles wrapped in a creamy, cheesy, savory sauce, dotted with sweet peas and seasoned beef, bubbling gently in the oven. It’s the kind of dish you make when everyone’s hungry, time is short, and you still want something homemade and comforting on the table. This easy ground beef stroganoff recipe is rich, hearty, and incredibly satisfying, making it perfect for busy weeknights, relaxed weekend dinners, or anytime you want a warm, crowd-pleasing meal with minimal fuss.

Why You’ll Love This Recipe

• Easy to make from scratch with simple pantry staples
• Creamy, cheesy, and deeply comforting
• Family-friendly and picky-eater approved
• Works on the stovetop or baked as a casserole
• Perfect for make-ahead meals and leftovers

Ingredients

• Ground beef (halal) – The hearty, savory base of the dish that makes it filling and satisfying.
• Salt and black pepper – Enhance and balance all the flavors.
• Onion, finely diced – Adds sweetness and depth to the sauce.
• Garlic, minced – Brings warm, aromatic flavor.
• Butter – Creates richness and forms the base of the roux.
• Flour – Thickens the sauce into a creamy, velvety texture.
• Beef broth (halal) – Builds a flavorful, savory sauce foundation.
• Sour cream (room temperature) – Makes the stroganoff creamy and slightly tangy.
• Worcestershire sauce (halal-certified) or low-sodium soy sauce – Adds umami depth and boosts the overall flavor.
• Dijon or yellow mustard – Brightens the sauce and balances the richness.
• Frozen peas – Add color, sweetness, and a tender bite.
• Cheddar cheese, shredded – Melts into the sauce for extra creaminess and a cheesy finish.
• Egg noodles, uncooked – The perfect tender base for soaking up the sauce.
• Fresh parsley – Adds freshness and a pop of color at the end.

How to Make Ground Beef Stroganoff

Prep Everything First

Measure out all ingredients before you start. Place the sour cream near the stove so it comes closer to room temperature — this helps it melt smoothly into the sauce. If possible, shred cheese from a block for the creamiest results. Preheat your oven to 375°F (190°C).

Cook the Beef and Aromatics

Season the ground beef with salt and pepper. Cook it in a large skillet over medium-high heat, breaking it apart. After about 2 minutes, add the diced onion and continue cooking until the beef is fully browned and the onions are soft. Drain excess grease, then stir in the garlic and cook for about 1 minute until fragrant.

Build the Creamy Sauce

Add the butter and let it melt. Sprinkle the flour evenly over the meat mixture and stir well. Cook for about 2 minutes to remove the raw flour taste. Slowly add the beef broth in small splashes, stirring constantly and scraping up any flavorful bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to low.

Stir in the sour cream, Worcestershire sauce (or soy sauce), mustard, frozen peas, and half of the shredded cheese. Keep stirring gently until everything is smooth and creamy.

Cook the Pasta and Combine

While the sauce simmers, boil the egg noodles in salted water for about 1 minute less than al dente. Drain and add them directly to the sauce. Stir until every noodle is coated.

Bake Until Bubbly

If your skillet is oven-safe, use it. Otherwise, transfer everything to a lightly greased 9×13-inch baking dish. Sprinkle the remaining cheese on top, cover, and bake for about 20 minutes until hot and melty. Garnish with fresh parsley and serve warm.

Stovetop option: Fully cook the noodles, stir them into the sauce, top with cheese, cover, and let it melt over low heat.

Tips for Success

• Let sour cream warm slightly before adding to prevent curdling.
• Add broth gradually to keep the sauce smooth and lump-free.
• Don’t overcook the noodles before baking — they’ll soften more in the oven.
• If the sauce thickens too much, stir in a splash of warm broth or milk.

Equipment Needed

• Large skillet or sauté pan
• Medium pot for boiling noodles
• Silicone spatula or wooden spoon
• 9×13-inch casserole dish (if skillet is not oven-safe)
• Whisk (helpful for smoothing the sauce)

Recipe Variations

• Mushroom Stroganoff: Sauté sliced mushrooms separately until golden, then stir them in with the noodles.
• Spicy Stroganoff: Add chili flakes, cayenne, or a dash of hot sauce to the sauce.
• Low-Carb Stroganoff: Swap noodles for steamed cauliflower florets or zucchini noodles.
• Extra Creamy Stroganoff: Stir in a splash of heavy cream along with the sour cream for a richer finish.

Serving Suggestions

Serve ground beef stroganoff with a crisp green salad, roasted broccoli, or garlic bread for a complete comfort-food dinner. A sprinkle of extra parsley or cracked black pepper on top adds a fresh, restaurant-style touch.

FAQs

Can I make ground beef stroganoff ahead of time?
Yes. Prepare everything, let it cool, cover, and refrigerate for up to 2 days. Bake covered, adding about 10 extra minutes.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days.

Can I freeze this recipe?
Yes, though the texture will be best if frozen before baking. Thaw overnight and bake until heated through.

What can I use instead of sour cream?
Plain Greek yogurt or cream cheese thinned with a little milk both work well.

Is this recipe kid-friendly?
Very much so. It’s mild, creamy, and cheesy — a favorite for family dinners.

Final Thoughts

This easy ground beef stroganoff is the kind of recipe you’ll come back to again and again. It’s rich without being heavy, simple without being boring, and comforting without much effort. Whether you serve it straight from the skillet or bubbly from the oven, it’s guaranteed to bring smiles to the table. If you try it, share it with loved ones and don’t be afraid to add your own twist — the best recipes are the ones that become part of your home.

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