Introduction

Ground Beef Stroganoff is a comforting, creamy dish that combines tender beef, cheesy sauce, and tender egg noodles. This recipe puts a delicious twist on the classic by incorporating peas and cheddar cheese for extra flavor. It’s perfect for a satisfying weeknight dinner that the whole family will enjoy.

A close-up view of a large white pan filled with a creamy pasta dish made with curly egg noodles. The pasta is coated in a rich, golden yellow cheese sauce that looks smooth and glossy, with browned bits of ground meat mixed throughout. Bright green peas are scattered evenly on top, adding a pop of color. Small flecks of green herbs are sprinkled over the entire dish, giving a fresh touch. The edges of the pan show some baked cheese with a slightly browned texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef (85% lean recommended)

Salt and 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 (or low sodium soy sauce)

1 tablespoon Dijon mustard

1 cup frozen peas

2 cups shredded cheddar cheese

8 oz. egg noodles (uncooked)

Fresh parsley, for garnish

Instructions

Step 1: Measure out all ingredients before starting. Place the sour cream near the stove to come to room temperature for better melting. Shred the cheese from a block if possible, as it melts better. Preheat the oven to 375°F.

Step 2: Season the ground beef with salt and pepper. Cook over medium-high heat for 2 minutes, breaking it up as it cooks. Add the diced onion and cook until the beef is fully browned, about 3 more minutes.

Step 3: Drain any excess grease from the pan, then add the minced garlic. Cook for 1 to 2 minutes until fragrant.

Step 4: Stir in the butter until melted. Sprinkle the flour over the mixture and stir to combine. Cook for about 2 minutes, until the raw flour smell disappears.

Step 5: Slowly add the beef broth in small splashes, stirring continuously. Use a spatula to scrape the browned bits from the pan for extra flavor. Bring to a boil, then reduce heat to low.

Step 6: Stir in the sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheddar cheese. The sour cream may not melt immediately—keep stirring as it incorporates into the sauce.

Step 7: While the sauce simmers on low, cook the egg noodles according to package instructions, but boil for 1 minute less than al dente. Drain the noodles and stir them into the sauce.

Step 8: If your skillet is not oven-safe, transfer the stroganoff mixture to a lightly greased 9 x 13-inch casserole dish.

Step 9: Top with the remaining cheddar cheese. Cover and bake for 20 minutes until the cheese is melted and bubbly.

Step 10: Before serving, sprinkle with fresh parsley for a burst of color and freshness.

Alternative: To finish entirely on the stovetop, boil the noodles fully, stir into the sauce, top with cheese, then cover the pot until the cheese melts.

Tips & Variations

For a richer flavor, use homemade beef broth or low sodium store-bought broth.

Substitute sour cream with Greek yogurt for a tangier sauce and added protein.

Try adding mushrooms for a more traditional stroganoff taste.

Use fresh parsley or chives as garnish to add brightness.

Shredding cheese from a block improves melting compared to pre-shredded bag cheese.

FAQs

Can I use a different type of pasta?

Yes, other pasta shapes like penne or rotini work well if you prefer. Just follow the package instructions for cooking time and adjust as needed.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free flour or cornstarch as a thickener, and ensure your beef broth and Worcestershire sauce are gluten-free. Also, choose gluten-free pasta.