this Ground Beef Stroganoff The recipe is classic comfort food. Soft egg noodles, seasoned ground beef, and delicious creamy sauce come together in one comforting dish the whole family will love.

It has all the flavors of traditional beef Stroganoff, but the use of ground beef makes it more budget-friendly, faster, and perfect for everyday cooking. Plus, the cheesy baked finish takes it straight into the comfort food category of recipes like Chicken Tetrazzini, Baked Ziti, and Cowboy Casserole.

Minced beef stroganoff in skillet

Beef Stroganoff is believed to have originated in Russia in the 19th century, and was named after the wealthy Stroganoff family. Early versions featured fried beef served in a sour cream sauce – simple, elegant and rich. Over time, the dish traveled across Europe and eventually to the United States, where it evolved into many variations, often served with pasta or rice and sometimes made with ground meat (like this recipe) for a more budget-friendly, weekend-friendly version. I have recipes for chicken stroganoff and lamb stroganoff too! Apparently, you can stroganoff anything!

Ingredients shown for making Ground Beef Stroganoff

Required components:

  • Minced meat: Delicious and delicious protein
  • Onions and garlic: A delicious aromatic base
  • Butter and flour: Create a rich roux for thickening
  • Beef broth: Builds delicious sauce
  • sour cream:Adds tang and creaminess
  • Worcestershire sauce and dijon mustard: Depth and fine cloudiness
  • Frozen peas: Delight of color and sweetness
  • Cheddar cheese: Extra richness and melting goodness
  • Egg noodles: Classic Stroganoff pairing
Four pictures showing how to make a ground beef stroganoff recipe

How to make ground beef stroganoff

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a deep 12-inch skillet over medium heat, cook the ground beef for 2 minutes, then break it up. Add the onions and cook for an additional 5 minutes, until the beef is browned and the onions are tender. Drain grease.
  3. Reduce heat to medium. Add garlic and cook for 1-2 minutes. Stir in the butter until it melts.
  4. Add the flour and cook for 1-2 minutes. Gradually add the meat broth, stirring constantly. Bring to a boil then reduce to low.
  5. In a bowl, mix the sour cream with 1 cup of the warm broth from the pan. Add mixture to skillet with Worcestershire, Dijon, peas, and 1 cup Cheddar cheese.
  6. Cook the sauce while the egg noodles are boiling, 1 minute less than package instructions. Drain and add to the pan. Stir gently.
  7. If pan is not oven safe, transfer to a greased 9 x 13-inch baking dish. Top with remaining cheddar cheese. Cover and bake for 20 minutes.
  8. Garnish with parsley and serve.
Minced beef stroganoff in skillet

Recipe tips

  • Substitute the peas for the mushrooms if you prefer the classic stroganoff taste.
  • Use ground turkey instead of beef for a lighter option.
  • Add a little cream or milk if you want a more sumptuous dish.
  • If you’re looking for something a little more traditional (and lighter), try my recipe for Lightened Up Slow Cooker Beef Stroganoff.
A skillet of ground beef stroganoff

Storage and reheating instructions:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.

Spoon into a skillet of ground beef stroganoff

Why you’ll love this recipe

  • It’s delicious, creamy and so comforting!
  • It’s a family-friendly meal that’s kid-approved.
  • You will only need simple pantry ingredients.
  • It’s a great dinner, and the leftovers are great.
Fork holds the taste of ground beef stroganoff

What to serve with Ground Beef Stroganoff:

It’s a very pasta-heavy meal, so I suggest serving it with a mixed green salad and maybe some crusty bread. That’s all you need!

Bookmark this recipe for busy nights when you need something comforting and reliable. This is the kind of recipe you’ll come back to again and again.

  • Preheat the oven to 375 degrees Fahrenheit.

  • In a deep 12-inch skillet over medium-high heat, cook ground beef for 2 minutes, using a spatula to break up the meat. Add the onion and cook for an additional 5 minutes, or until the beef is cooked through and the onion is tender. Scoop out any accumulated fat with a spoon and discard it.

  • Reduce heat to medium. Add the garlic and cook for 1 to 2 minutes. Stir in the butter until it melts. Add the flour and stir for 1 to 2 minutes. Add beef broth in splashes, stirring constantly with a silicone spatula to defrost the pan. 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 sour cream mixture to skillet along with Worcestershire sauce, Dijon mustard, frozen peas, and 1 cup Cheddar cheese.

  • Allow the sauce to simmer while you boil the pasta, 1 minute less than the package instructions. sink. Add the pasta to the sauce and stir gently until combined.

  • If your pan is not oven safe, transfer to a lightly greased 9 x 13-inch baking dish. Top with the remaining 1 cup of cheddar cheese. Cover and bake for 20 minutes.

  • Garnish with fresh parsley and serve.

Submission: 1service, Calories: 558Kcal, Carbohydrates: 37g, protein: 34g, fat: 30g, Saturated fat: 16g, Polyunsaturated fats: 2g, Monounsaturated fats: 8g, Trans fats: 1g, Cholesterol: 148mg, Sodium: 728mg, Potassium: 570mg, Fiber: 3g, sugar: 4g, Vitamin A: 943IU, Vitamin C: 11mg, Calcium: 337mg, iron: 3mg

Nutritional information is calculated automatically, so should only be used as an estimate.