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Ground Beef Stroganoff with Cheddar and Peas Recipe

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3.8 from 15 reviews

This Ground Beef Stroganoff is a comforting and creamy dish featuring savory ground beef, tender egg noodles, and a rich sour cream sauce, topped with melted cheddar cheese and fresh parsley. Perfect for a hearty family meal, it combines classic flavors with easy preparation, baked to golden perfection.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

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

Pasta and Topping

  • 8 oz. egg noodles (uncooked)
  • 2 cups shredded cheddar cheese
  • Parsley, for garnish

Instructions

  1. Prep Work: Measure all ingredients before starting. Bring sour cream to room temperature by placing it near the stove. Shred cheddar cheese from a block for better melting. Preheat oven to 375°F (190°C).
  2. Cook Ground Beef and Onions: Season ground beef with salt and pepper. In a large skillet over medium-high heat, cook and crumble the beef for 2 minutes. Add diced onions and continue cooking until the beef is fully cooked and onions are softened, about 3 more minutes.
  3. Cook Garlic: Drain excess grease from the pan. Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.
  4. Make the Roux: Stir in butter until melted. Sprinkle flour evenly over the mixture and stir to combine. Cook for 2 minutes, stirring constantly, until the raw flour smell disappears.
  5. Add Beef Broth: Gradually add beef broth in small splashes, stirring continuously. Use a silicone spatula to scrape up browned bits from the pan to enhance flavor. Bring the mixture to a boil.
  6. Simmer Sauce and Add Ingredients: Reduce heat to low. Stir in sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the shredded cheddar cheese. If sour cream doesn’t fully melt immediately, keep stirring until incorporated.
  7. Cook Pasta: Meanwhile, boil egg noodles according to package instructions but subtract 1 minute from the suggested cooking time (cook slightly less than al dente). Drain the noodles well.
  8. Combine Pasta and Sauce: Add drained noodles to the skillet with the sauce and stir thoroughly to combine.
  9. Transfer and Bake: If skillet is not oven safe, transfer mixture to a lightly greased 9 x 13-inch casserole dish. Top with remaining cheddar cheese, cover, and bake in the preheated oven for 20 minutes until cheese is melted and bubbly.
  10. Garnish and Serve: Remove from oven, sprinkle with chopped fresh parsley, and serve hot.
  11. Stovetop Option: Alternatively, for a stovetop-only method, boil noodles fully, add to sauce, top with cheese, cover, and let cheese melt over low heat without baking.

Notes

  • Using freshly shredded cheese from a block enhances meltability and flavor.
  • Letting the sour cream reach room temperature before adding helps it incorporate smoothly into the sauce.
  • If your skillet is not oven safe, transfer to a casserole dish for baking.
  • Adjust salt and pepper according to taste when seasoning the beef.
  • Cooking noodles just under al dente before adding to sauce allows them to finish cooking in the oven, preventing mushiness.

Find it online: https://cheftinaskitchen.com/ground-beef-stroganoff-with-cheddar-and-peas-recipe/