Traditional recipes

Ground Beef Stroganoff Shepherd’s Pie

Ground Beef Stroganoff Shepherd’s Pie

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Make with

Progresso Broth


tablespoon vegetable oil


package (8 oz) sliced mushrooms


lb ground beef (at least 80% lean)


tablespoons Gold Medal™ all-purpose flour

1 1/2

teaspoons finely chopped fresh thyme leaves


cup Progresso™ beef flavored broth (from 32-oz carton)


pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes

Water, milk and butter called for on potatoes pouch

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  • 1

    Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

  • 2

    In 12-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until lightly browned. Transfer to plate.

  • 3

    Add beef to the same skillet; cook over medium-high heat 4 minutes, stirring frequently. Add onions; cook 6 to 8 minutes, stirring occasionally, until beef is browned and onions are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.

  • 4

    Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in sour cream and browned mushrooms; transfer mixture to baking dish.

  • 5

    Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

Expert Tips

  • We tested this recipe with white button mushrooms, but if you’re looking for a stronger mushroom flavor, use cremini mushrooms instead.
  • A garnish of chopped parsley on top of this baked casserole will make it look extra fancy.

Nutrition Facts

Serving Size: About 1 Cup
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Ground Beef Stroganoff

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Ground Beef Stroganoff made with low cost ground beef with all the classic beef stroganoff flavors in less than 30 minutes!

Creamy Pastas are a point of weakness for me…and just about every client I cooked for. This pasta is a 30 minute version of my favorite Crazy Tender Beef Stroganoff and Meatball Stroganoff but with all the delicious flavors you’d normally expect!

Recipe Summary

  • 1 ½ tablespoons butter, divided
  • 1 tablespoon olive oil
  • ½ onion, diced
  • ¼ teaspoon garlic powder
  • 1 pound ground beef
  • 1 (12 ounce) package egg noodles
  • 2 tablespoons sour cream
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef cook and stir until browned and crumbly, 5 to 7 minutes more.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.

Recipe Summary

  • cooking spray
  • 1 pound extra-lean (94%) ground beef
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 1 (10.75 ounce) can fat-free condensed cream of mushroom soup (such as Campbell's®)
  • ½ cup fat-free sour cream
  • 1 tablespoon Dijon mustard
  • 4 cups cooked egg noodles

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.

Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.

Put cooked noodles in a large bowl and pour beef mixture over toss to coat. Pour into the prepared baking dish and cover with aluminum foil.

Ground Beef Stroganoff

Ground Beef Stroganoff is a delicious and easy 30 minute meal idea that is sure to please the whole family. Creamy, hearty and made with ground beef and no mushrooms, this Ground Beef Stroganoff is the perfect quick meal for a fast dinner.

There are just some foods I can’t get down with. Mushrooms is one of those dreaded foods that I am always so disappointed to find in my dishes. I don’t mind the flavor but that texture … nah! So imagine my happiness when I realized I can make an easy beef stroganoff recipe without mushrooms. Better yet, I can write the best beef stroganoff recipe using ground beef and make that Ground Beef Stroganoff ready to hit the dinner table in under 30 minutes. Life is good, my friends.


Beef Stroganoff is a mid-19th-century Russian dish of sautéed beef served in a sour cream sauce. Although there are many variations of the beef stroganoff recipe, over time it has become commonplace to include mushrooms and often cream of mushroom soup and serve the beef stroganoff over pasta.


Ground Beef Stroganoff is a perfect dish to freeze. To make Ground Beef Stroganoff ahead of time, follow the instructions for the meat sauce and allow it to cool.Transfer the Ground Beef Stroganoff into a large zip-lock bag, removing the air as you seal. Lay bag flat in your freezer to save on space and freeze for up to 3 months. To serve, simply defrost in the refrigerator and warm in skillet over medium heat until hot. Serve with pasta.


Easy! Start your Ground Beef Stroganoff by setting a large pot of salted water to boil and browning a pound of ground beef in a large skillet over medium-high heat. Once cooked, drain the grease and set meat aside. Add butter to the pan and once melted, add in the chopped onion. Cook onion for 2-3 minutes and then add in the minced garlic. Cook for anther minute and then add in the flour and whisk together. Pour in 3 cups of beef stock and whisk together. Add in salt, pepper, Worcestershire, Dijon mustard and spices and stir to combine. Bring to boil, stirring often. Once boiling, combine the last cup of stock and cornstarch together and pour into skillet, stirring to combine. Lower heat to simmer and add meat back into sauce. Once water comes to boil, cook pasta based on manufacturer instructions. Once pasta has cooked and has been drained, add the Parmesan and sour cream to the Ground Beef Stroganoff sauce and stir to combine. Serve Ground Beef Stroganoff sauce over pasta and garnish with parsley or chives.

It doesn’t much easier or more delicious than THAT!


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