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Creamy Ground Beef Stroganoff with Egg Noodles and Peas Recipe

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4.2 from 56 reviews

This classic Beef Stroganoff recipe features tender ground beef simmered in a creamy, savory sauce made with beef broth, sour cream, and Dijon mustard. Enhanced with sautéed onions, garlic, and frozen peas, it’s served over tender egg noodles and finished with a golden, cheesy topping for a comforting and flavorful meal perfect for any night of the week.

Ingredients

Beef and Base Ingredients

  • 16 ounces ground beef
  • Salt and pepper, to taste
  • 1 small yellow onion, finely diced
  • 2 medium garlic cloves, minced
  • 3 tablespoons unsalted butter

Sauce Ingredients

  • 3 tablespoons all-purpose flour
  • 2½ cups beef broth
  • ¾ cup sour cream, at room temperature
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard

Additional Ingredients

  • 1 cup frozen peas
  • 2 cups shredded cheddar cheese, divided
  • 8 ounces uncooked egg noodles
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned and cooked through. Season with salt and pepper to taste. Remove the beef from the skillet and set aside, draining excess fat if needed.
  2. Sauté Onions and Garlic: In the same skillet, add the unsalted butter and let it melt. Add the finely diced yellow onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
  3. Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 2 minutes to cook out the raw flour taste and form a roux, which will thicken the sauce.
  4. Add Beef Broth and Simmer: Gradually whisk in the beef broth to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
  5. Incorporate Sour Cream and Flavorings: Lower the heat and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Mix thoroughly to create a smooth, creamy sauce.
  6. Combine Peas and Beef: Add the frozen peas and browned ground beef back into the skillet. Stir to combine and heat through, cooking for an additional 3-4 minutes.
  7. Cook Egg Noodles: While the sauce simmers, cook the egg noodles according to package instructions until al dente. Drain well.
  8. Assemble and Melt Cheese: Add half of the shredded cheddar cheese to the beef mixture and stir until melted and incorporated. Serve the creamy beef mixture over the cooked egg noodles, then sprinkle the remaining cheddar cheese on top. Cover the skillet or dish briefly to allow the cheese to melt.
  9. Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve hot for a comforting and hearty meal.

Notes

  • Using room temperature sour cream prevents curdling when added to the hot sauce.
  • For a thicker sauce, allow it to simmer a little longer before adding the sour cream.
  • You can substitute ground beef with ground turkey or chicken for a lighter version.
  • Fresh mushrooms can be added along with onions for extra flavor and texture.
  • Feel free to use wide egg noodles or you can substitute with other pasta shapes like fettuccine or pappardelle.

Find it online: https://justsosavory.com/creamy-ground-beef-stroganoff-with-egg-noodles-and-peas-recipe/