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