Creamy One-Pot Ground Beef Stroganoff Recipe

On busy weeknights it’s nice to have a simple, satisfying meal that pleases everyone and doesn’t leave you with a sink full of dishes. This one pot ground beef stroganoff checks all those boxes: it uses pantry staples, cooks in a single pan, and delivers a comforting, creamy sauce that clings to the noodles.

Swapping ground beef for steak keeps the dish budget friendly without sacrificing flavor. The sauce cooks with the pasta, so the starch released by the noodles helps thicken the sauce into a silky, luscious coating. Sour cream is stirred in off the heat for a bright, tangy finish.

This recipe is easy to tweak to suit your tastes—use more mushrooms, add extra protein, or omit the wine if you prefer. The result is a classic-tasting stroganoff with less fuss.

Recipe ingredients

This one-pot ground beef stroganoff uses a handful of versatile ingredients. Substitute where needed and adjust quantities to suit your family.

• Ground beef – 1 lb (93% lean suggested). Swap for any ground meat you prefer and increase to 1.5 lbs for more protein.
• Egg noodles – 8 ounces wide egg noodles; any pasta can be used if desired.
• Mushrooms – 16 ounces, stemmed and sliced; they cook down and add meaty texture.
• Garlic – Fresh cloves, minced, for flavor.
• White wine – 1/3 cup dry white wine adds depth; substitute dry sherry, brandy, or omit (add a splash of Dijon or Worcestershire if skipping alcohol).
• Beef broth – 4 cups low-sodium broth to control salt.
• Olive oil – For sautéing; use your preferred cooking oil.
• Sour cream – 1/2 cup, stirred in off heat for creaminess; Greek yogurt can be used as a substitute or omitted for dairy-free needs.
• Chives – Freshly chopped for garnish; scallions or parsley work well, too.

Refer to the recipe card below for exact quantities and step-by-step instructions.

How to make hamburger stroganoff

Prep your ingredients before you start—the recipe moves quickly once the pan is hot. Cooking everything in one pot helps the starch from the noodles thicken the sauce for a silky finish.

Pro tip: Cook uncovered so excess liquid can evaporate and the sauce concentrates.

Full instructions are included in the recipe card below.

1. Sauté mushrooms in 1 tablespoon oil over medium heat until browned and their liquid evaporates, about 4–5 minutes. Remove and set aside.
2. Add remaining oil and the ground beef. Break into small pieces and cook until no longer pink, about 3–4 minutes. Stir in minced garlic and cook 30 seconds more. Drain excess fat if needed.
3. Pour in the wine (or substitute) and beef broth and bring to a boil. Add the egg noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender and most liquid has been absorbed. Stir the reserved mushrooms back in during the final minute.
4. Remove from heat and fold in the sour cream until smooth. Taste and adjust seasoning with salt and pepper. Garnish with chopped chives and serve.

Beef stroganoff is a creamy dish traditionally made with tender pieces of beef and mushrooms in a sour cream sauce, served over egg noodles or rice. This version uses ground beef for a quicker, more economical meal that still captures the classic flavors.

Absolutely. Ground beef is an easy and affordable alternative to sliced steak and works well in a saucy, noodle-based stroganoff.

No. A dry white wine adds flavor, but you can substitute dry sherry, brandy, or leave the alcohol out entirely and add a tablespoon of Dijon mustard or Worcestershire sauce for extra depth.