Beef Stroganoff Macaroni Recipe

Beef Stroganoff Macaroni is a frugal, deliciously comforting meal with all the flavours of traditional Beef Stroganoff. Using budget-friendly ground beef (known as mince in the UK) and macaroni makes it perfect for family suppers and even for entertaining, especially if there are little ones among the guests. It’s also easily doubled or tripled to serve a crowd.

As always, there’s a story behind this recipe, but you can use the Jump to Recipe button at the top of this post to go straight to the recipe if you prefer.

My Beef Stroganoff recipe is very popular, but several years ago, I wanted to make a more frugal, kid-friendly version. I decided to replace the fillet steak with ground beef and turn the recipe into a sort of casserole by using macaroni instead of serving it over rice.

Beef Stroganoff Macaroni Tips

I use a 30 cm shallow Le Creuset casserole pan to make this recipe as it means you can serve it straight from the pan at the table. (affiliate link)

You can use low or half fat sour cream or crème fraîche if you prefer.

It sounds like there is a lot of mustard in the recipe, but it really enhances the flavour. If you are concerned – or are not a huge fan of mustard – just use slightly less.

Don’t forget the nutmeg. It adds a wonderful layer of flavour that is not immediately noticeable but that really enhances the dish.

If you want to make Beef Stroganoff Macaroni a little ahead of time, you can pop the lid on the casserole and carefully transfer it to an oven set to about 300°F or 150°C to keep it warm. Try not to hold it for too long though as it really is best served shortly after it is made.

Dried parsley and/or paprika make a great garnish for the casserole. Use sweet paprika, not smoked.

Serve Beef Stroganoff Macaroni with a green vegetable like broccoli or a salad. Warm rolls or French bread also make a lovely side.

Beef Stroganoff Macaroni – Printable Recipe

Created by: April J Harris

Beef Stroganoff Macaroni

Course Main Dish

Cuisine North American

Servings 6

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon mild olive oil
• 1 mild or red onion, peeled and finely chopped
• 1½ cups sliced white mushrooms
• 1 lb ground beef
• 1 cup beef stock
• 3 teaspoons Dijon mustard
• 2 teaspoons paprika
• ½ cup crème fraîche or sour cream
• ¼ teaspoon grated nutmeg, freshly grated if possible
• salt and freshly ground pepper
• 3 cups uncooked macaroni
• dried parsley and/or paprika for garnish not smoked paprika

Instructions

• Heat the oil over medium heat in a large, shallow cast iron casserole of frying pan with a lid.
• Sauté the onions until they just begin to soften, adding a pinch of salt to prevent them browning.
• Add the ground beef, stirring and breaking up into small pieces.
• Cook, stirring almost constantly, until the meat is almost browned.
• Stir in the mushrooms and continue to cook until the meat is fully browned and the mushrooms have softened a bit.
• Stir the beef stock into the meat mixture in the frying pan.
• Add the mustard, paprika and some freshly ground pepper (to taste).
• Stir together well and let the mixture bubble away for a few minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to the boil.
• Cook the macaroni in boiling salted water according to package directions.
• While the macaroni is cooking, add the crème fraîche or sour cream to the beef mixture and heat the mixture through.
• Stir the nutmeg into the beef mixture .
• Drain the macaroni and add it to the beef mixture in the frying pan.
• Taste for seasoning and add salt and pepper if necessary.
• Serve on warmed plates or bowls.

Notes

Serves 6 to 8 depending on the age of the diners. 

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