Description

This Ground Beef Stroganoff is a comforting and creamy one-pan dinner featuring tender ground beef, savory onions, garlic, and a rich sour cream-based sauce with peas and cheddar cheese. Served over egg noodles and baked to meld flavors with a cheesy topping, this classic twist on stroganoff is perfect for a hearty family meal.

Ingredients

Scale

Beef Mixture

1 lb. ground beef (85% lean)
Salt and pepper to taste
1 onion, finely diced
2 cloves garlic, minced

Sauce

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
1 cup shredded cheddar cheese (half of total)

Pasta & Topping

8 oz. egg noodles (uncooked)
1 cup shredded cheddar cheese (remaining half)
Fresh parsley, for garnish

Instructions

Prep Work: Measure out all ingredients before starting. Place the sour cream near the cooking area to bring it to room temperature. Shred the cheese from a block for better melting, if possible. Preheat the oven to 375°F (190°C).
Brown the Beef and Onions: Season the ground beef with salt and pepper. Cook and crumble it over medium-high heat for 2 minutes. Add the finely diced onions and continue cooking for about 3 minutes until the beef is fully cooked.
Cook Garlic: Drain any grease from the pan. Add minced garlic to the beef mixture and cook for 1–2 minutes until fragrant.
Make the Roux: Stir in the butter until melted. Sprinkle the flour over the mixture and stir to combine. Cook for 2 minutes or until the raw flour smell disappears, creating a roux base for the sauce.
Add Broth and Create Sauce: Gradually add the beef broth in small splashes, stirring constantly. Use a silicone spatula to scrape the browned bits (fond) from the pan to incorporate flavor into the sauce.
Simmer and Add Flavorings: Bring the sauce to a boil, then reduce heat to low. Add the room temperature sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheddar cheese. Stir gently as the sour cream melts fully into the sauce.
Cook Pasta: While the sauce simmers gently on low heat, cook the egg noodles in boiling water for 1 minute less than al dente according to package directions. Drain the noodles.
Combine Pasta and Sauce: Add the drained noodles into the sauce and stir to combine thoroughly.
Prepare for Baking: If your skillet is not oven safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
Add Cheese and Bake: Sprinkle the remaining shredded cheddar cheese evenly on top. Cover the dish and bake in the preheated oven for 20 minutes, allowing the cheese to melt and the flavors to meld.
Garnish and Serve: Remove from oven, sprinkle fresh parsley over the top for a bright finish, and serve hot.
Optional Stovetop Method: For stovetop-only cooking, boil noodles fully; add them to the sauce, top with cheese, cover the pot, and allow the cheese to melt without using the oven.

Notes

Using sour cream at room temperature helps it incorporate smoothly without curdling.
Shredding cheese from a block rather than using pre-shredded cheese improves melt quality.
Scraping the fond from the pan while adding broth adds rich flavor to the sauce.
If you don’t have an oven-safe skillet, a casserole dish works well for baking the final dish.
The frozen peas can be replaced with fresh peas or omitted if preferred.
Ground beef with 85% lean to fat ratio hits a good balance between flavor and fat content.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: Ground Beef Stroganoff, Beef Stroganoff, Creamy Stroganoff, One-Pan Dinner, Comfort Food, Cheesy Noodles, Weeknight Dinner