Ground Beef Stroganoff with Peas and Cheddar Recipe
Introduction
This Ground Beef Stroganoff is a comforting, creamy dish that combines tender beef, cheesy sauce, and tender egg noodles. It’s a quick and satisfying meal perfect for busy weeknights.
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 cheddar cheese, shredded
- 8 oz. egg noodles (uncooked)
- Parsley, to garnish
Instructions
- Prep Work: Measure out all ingredients before starting. Place the sour cream near the stove to warm to room temperature for easier melting. Shred cheese from a block if possible for better melt. Preheat oven to 375°F.
- Cook Ground Beef: Season ground beef with salt and pepper. Cook and crumble over medium-high heat for 2 minutes. Add diced onions and continue cooking until beef is fully cooked, about 3 more minutes.
- Garlic and Roux: Drain excess grease. Add minced garlic and cook for 1-2 minutes. Stir in butter until melted, then sprinkle flour over and mix well. Cook the flour mixture for 2 minutes until the raw smell disappears.
- Add Broth and Build Sauce: Gradually add beef broth in splashes, stirring constantly. Use a silicone spatula to scrape browned bits from the pan for extra flavor. Bring to a boil, then lower heat to simmer.
- Finish Sauce: Stir in sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half the shredded cheddar. Stir well; sour cream may take a moment to fully incorporate.
- Cook Pasta and Combine: Boil egg noodles for one minute less than al dente according to package instructions. Drain and add noodles to the sauce, stirring to combine thoroughly.
- Bake: If your skillet is not oven-safe, transfer mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese. Cover and bake for 20 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot.
- Alternative Stove Method: To cook fully on the stove, boil noodles until fully cooked, add to sauce, top with cheese, cover, and let cheese melt on low heat.
Tips & Variations
- Using block cheese instead of pre-shredded improves melting and texture in the sauce.
- Try substituting frozen peas with mushrooms for an earthier flavor.
- Keep sour cream at room temperature before adding to avoid curdling and help it blend smoothly.
- For a lighter version, swap sour cream with Greek yogurt, adding it off the heat to prevent separation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth sauce. Avoid overheating to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute egg noodles with other pasta shapes like penne or fusilli, but egg noodles are traditional and hold the sauce well.
What if I don’t have Worcestershire sauce?
You can substitute Worcestershire sauce with low sodium soy sauce or omit it completely. It adds depth, but the dish is still flavorful without it.
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Ground Beef Stroganoff with Peas and Cheddar Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Ground Beef Stroganoff is a creamy, comforting dish combining tender ground beef with a rich sour cream sauce, peas, and melted cheddar cheese, served over egg noodles. It’s a hearty and family-friendly meal that brings a modern twist to the classic stroganoff with easy stovetop and oven finishing steps.
Ingredients
Scale
Meat and Dairy
- 1 lb. ground beef (85% lean)
- 3 Tablespoons butter
- ¾ cup sour cream (close to room temperature)
- 2 cups cheddar cheese (shredded)
Vegetables
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- Parsley (to garnish)
Dry Goods and Others
- Salt and pepper (to taste)
- 3 Tablespoons flour
- 2 ½ cups beef broth
- 1 teaspoon Worcestershire Sauce (or low sodium soy sauce)
- 1 Tablespoon Dijon mustard
- 8 oz. egg noodles (uncooked)
Instructions
- Prep Work: Measure out all ingredients before starting. Bring sour cream to room temperature for better incorporation into the sauce. Shred cheese from a block for optimal melting. Preheat oven to 375°F (190°C).
- Cook Ground Beef and Vegetables: Season ground beef with salt and pepper. Cook and crumble on medium-high heat for 2 minutes. Add diced onions and continue cooking for about 3 minutes until beef is fully cooked.
- Add Garlic: Drain excess grease from the pan. Add minced garlic and cook for 1-2 minutes until fragrant.
- Create Roux: Stir in butter until melted. Sprinkle flour over the mixture and stir to combine. Cook for about 2 minutes until the raw flour smell disappears.
- Add Broth & Build Sauce: Gradually add beef broth in splashes, stirring continuously and scraping the fond from the pan using a silicone spatula to enhance flavor. Bring mixture to a boil, then reduce heat to low.
- Incorporate Flavorings: Stir in sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheddar cheese. Stir well; if the sour cream doesn’t blend immediately, keep stirring as it will melt into the sauce.
- Cook Noodles: While the sauce simmers on low heat, boil the egg noodles according to package instructions minus one minute to keep them slightly under al dente. Drain noodles and add them directly to the sauce. Stir to combine.
- Prepare for Baking: If your skillet isn’t oven-safe, transfer the mixture to a lightly greased 9×13-inch casserole dish. Spread evenly.
- Top and Bake: Sprinkle the remaining shredded cheddar cheese evenly over the top. Cover the dish and bake in the preheated oven for 20 minutes.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley, and serve hot. Optional stovetop method: after adding noodles and topping with cheese, cover the pot until cheese melts without baking.
Notes
- Bringing sour cream to room temperature helps it incorporate smoothly into the sauce without curdling.
- Shredding cheese from a block rather than using pre-shredded improves melting and texture.
- If your skillet is not oven safe, transfer to a casserole dish before baking.
- The stovetop only method skips baking by covering the pot until cheese melts.
- This recipe can be adjusted by using low sodium broth or soy sauce to control salt content.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Ground beef stroganoff, creamy beef stroganoff, cheddar stroganoff, easy beef stroganoff, egg noodle beef stroganoff
