Beef Stroganoff
Last updated on December 30th, 2025
Beef Stroganoff is a classic! This version has a couple unique features that really set it apart from the rest! From start to finish, this dish took about 30 minutes to make, which was perfect for our busy evening! My husband loved it, and my toddler even asked for seconds! After a creamy meal like this, you’ll probably want to curl up for a family movie night!
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What’s the backstory on Beef Stroganoff?
Beef Stroganoff is named after the Stroganov family, which is a powerful Russian line of hereditary rulers known for their wealth and influence going as far back as the 16th century. The very first recipe for Beef Stroganoff appeared in a cookbook in 1871, it’s that old! Beef Stroganoff became popular in America in the mid 20th century as a comforting and easy dish!
What ingredients do I need for this?
Ground Beef
White Mushrooms
Frozen Peas
Cream Cheese
Onion
Garlic
Butter
Egg Noodles
Beef Broth
Sour Cream
Soy Sauce
Dijon
Salt
Seasoned Salt
Italian Seasoning
Black Pepper
Optional garnishes:
Parsley
Parmesan
How do I make it?
Cook pasta to package instructions, drain and set aside until ready to use. Next, in a large skillet on medium heat, melt butter. Cook onion a bit, then add in ground beef. Brown beef and while it’s cooking, add in seasoned salt. Break up the beef with a spatula and cook until no longer pink. Drain some of the grease but leave a little bit for flavor. Return skillet to stove and turn heat to medium.
Next add in mushrooms and garlic, cook for a few minutes, stirring occasionally. When the garlic is fragrant, pour in broth, soy sauce, Dijon, peas, remaining seasoning and cream cheese. Let the cream cheese melt a little bit, turn heat to low, and simmer.
Add in cooked pasta and sour cream. Stir until combined and heat on low a few minutes more until warmed throughout. Serve Beef Stroganoff with fresh parmesan and parsley if desired! Enjoy!
Beef Stroganoff
Ingredients
- 1 ½ lbs ground beef
- 4 garlic cloves minced
- 1 onion diced
- 8 oz white mushrooms sliced
- 1 cup frozen peas thawed
- 4 oz cream cheese softened, cut into cubes
- 2 tbsp butter
- 2 ½ cups egg noodles cooked to package instructions
- 2 ½ cups beef broth
- ¼ cup sour cream
- 1 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 ½ tsp salt
- 1 tsp seasoned salt
- 1 tsp italian seasoning
- ½ tsp black pepper
Optional garnishes:
- parsley
- parmesan
Instructions
- In a large skillet on medium heat, melt butter. Cook onion for 1-2 minutes, then add ground beef.
- Brown beef and while it's cooking, add seasoned salt. Break up beef with a spatula until no longer pink, about 5-7 minutes.
- Drain some of the grease but leave a little bit for flavor. Return skillet to stove and turn heat to medium.
- Next add in mushrooms and garlic, cook for about 2 minutes, stirring well to combine.
- When the garlic is fragrant, pour in broth, soy sauce, Dijon, peas, remaining seasoning and cream cheese. Let the cream cheese melt a little bit, turn heat to low, and simmer for 10 minutes.
- Add in cooked pasta and sour cream. Stir well to combine and heat on low for a few minutes more until warmed throughout.
- Serve with fresh parmesan and parsley if desired!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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