This one pot beef stroganoff with ground beef combines caramelized onions, browned mushrooms, and tender egg noodles in a rich, savory sour cream sauce. Everything cooks in one skillet for a cozy, flavor-packed dinner.

I went into testing this one pot beef stroganoff with one very specific goal: I wanted it to taste deeply savory and unmistakably like stroganoff, not Hamburger Helper dressed up with some mushrooms. In the end, this dish reminds of my one pot French onion pasta, full of flavor, but beefier and with mushrooms.

Classic beef stroganoff is generally made with pieces of steak in a sour cream and mustard sauce, then served over separately cooked noodles. My version uses ground beef, skips the mustard, and cooks the egg noodles directly in the sauce. I quickly learned that making it all in one skillet required a little more intention than simply throwing everything together, but the final result keeps that tangy sour cream sauce and rich beef flavor in a cozy, weeknight-friendly dish.

Why this one pot beef stroganoff works

Ground beef stroganoff with mushrooms and egg noodles served in a blue bowl.

Ground beef makes the one-pot method work. It’s much more forgiving than strips of steak, so it can stay in the skillet while the egg noodles simmer without worrying about perfectly cooked beef turning tough. It also distributes throughout the noodles, giving you savory beef in every bite.
The sauce stays beefy, not heavy. Sauvignon Blanc, concentrated beef broth, and Worcestershire build deep savory flavor without relying on heavy cream or cheese. Sour cream is added only at the end for that classic stroganoff tang.
Those flavorful layers are added back at the end. The caramelized onions and browned mushrooms are removed from the skillet, then returned once the noodles are nearly finished. This keeps the onions from disappearing and helps the mushrooms hold onto their meaty texture and deeply browned flavor instead of getting lost in the sauce.

Ingredients for one-pan ground beef stroganoff, including egg noodles, mushrooms, beef broth, sour cream, onion and ground beef.

Ingredient notes

ground beef – I recommend 85% lean beef for the best balance of flavor and richness. Drain any excess grease after browning, but leave a little behind to help build the sauce.
cremini mushrooms – Cremini mushrooms have a deeper, earthier flavor than white button mushrooms, although either will work. Give them plenty of room and time to brown—the color is where the flavor lives.
Lawry’s seasoned salt – This adds more dimension than regular salt alone, with a little garlic, onion, and paprika flavor built right in. Since the broth, beef base, and Worcestershire also contain salt, wait until the end before adding more.
Sauvignon Blanc – A dry white wine deglazes the skillet and lifts all those browned bits from the bottom. If you prefer to cook without wine, substitute additional beef broth.
beef broth and beef base – Using both gives the sauce a more concentrated beef flavor without relying on cream or cheese for richness. Choose a beef base you already enjoy because its flavor will come through.
wide egg noodles – Their tender texture is classic for stroganoff, and they cook directly in the sauce. Different brands absorb liquid differently, so keep a little extra broth nearby.
sour cream – Full-fat sour cream gives the sauce its signature stroganoff tang and creamy texture. Bring it to room temperature and stir it in off the heat to prevent separation.

How to make one pot beef stroganoff

Thinly sliced onions caramelizing in butter in a cast-iron skillet.

Sliced cremini mushrooms browning in a cast-iron skillet.

Caramelize the onions, brown the mushrooms, and cook the beef. Cook the sliced onions in butter until soft and deeply golden, then transfer them to a plate. Brown the mushrooms until their moisture has evaporated and the edges have developed plenty of color; season them and add them to the plate with the onions. Brown the ground beef in the cleared skillet, then add the garlic and flour before deglazing with Sauvignon Blanc.

Uncooked egg noodles added to the beef broth and ground beef mixture.

Egg noodles and ground beef simmering together in the skillet.

Cook the noodles and finish the stroganoff. Stir in the beef broth and beef base, bring everything to a gentle boil, and add the egg noodles. Cover and simmer until the noodles are nearly tender, then uncover and cook until al dente, adding more broth if the skillet looks dry. Return the onions and mushrooms, stir in the Worcestershire, and finish with sour cream and parsley off the heat.

Spoonful of creamy ground beef stroganoff with mushrooms and egg noodles.

Recipe tips for success

Clear the skillet before browning the beef. Removing the onions and mushrooms gives the beef direct contact with the hot skillet so it can brown instead of steam. You’ll find that this creates a much deeper, beefier sauce.
Keep extra broth nearby. Egg noodles can absorb liquid differently depending on the brand. The finished stroganoff should still look slightly saucy when the noodles are tender because it will continue thickening as it rests.
Add the sour cream off the heat. Temper it with a little warm sauce before stirring it into the skillet. This keeps the sauce smooth and creamy instead of grainy or separated.

Other one pot pasta recipes

One Pot Beef Stroganoff

This one pot beef stroganoff combines ground beef, caramelized onions, browned mushrooms, and tender egg noodles in a deeply savory sour cream sauce—all made in one skillet.

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Prep Time 10

Cook Time 40

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

1 lb ground beef 85% lean
1 medium yellow onion sliced into ¼-inch half-moons
12 oz cremini mushrooms sliced
3 tbsp butter divided
salt and freshly ground black pepper to taste
1 tsp Lawry’s seasoned salt
3 garlic cloves minced
1 tbsp all-purpose flour
¼ cup Sauvignon Blanc
3 cups beef broth plus more as needed
1 tsp beef Better Than Bouillon
8 oz wide egg noodles
1 tbsp Worcestershire sauce
½ cup sour cream at room temperature
2 tbsp chopped fresh parsley
freshly grated Parmesan for serving

Method

Melt 2 tbsp butter in a large, deep skillet over medium-low heat. Add 1 sliced yellow onion and cook for 10–12 minutes, stirring occasionally, until soft and deeply golden. Transfer the onion to a plate.
Increase the heat to medium-high and melt the remaining 1 tbsp butter. Add 12 oz sliced cremini mushrooms and cook for 7–10 minutes, stirring only occasionally. Once most of their moisture has evaporated, season with salt and freshly ground black pepper to taste. Continue cooking until deeply browned, then transfer the mushrooms to the plate with the onion.
Add 1 lb ground beef to the cleared skillet and season with 1 tsp Lawry’s seasoned salt. Cook for 5–7 minutes, breaking the beef into bite-sized crumbles, until browned. Drain any excess grease, leaving about 1 tbsp in the skillet.
Reduce the heat to medium. Add 3 minced garlic cloves and cook for 30 seconds. Sprinkle 1 tbsp flour over the beef and cook for 1 minute, stirring until no dry flour remains.
Pour in ¼ cup Sauvignon Blanc, scraping up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes, until the wine has nearly evaporated.
Stir in 3 cups beef broth and 1 tsp beef Better Than Bouillon. Bring the mixture to a gentle boil.
Add 8 oz wide egg noodles and press them into the broth. Reduce the heat to a gentle simmer, cover, and cook for 5 minutes, stirring once or twice. Uncover and continue cooking for 2–4 minutes, until the noodles are just al dente. Add another splash of beef broth if the skillet becomes dry before the noodles are tender.
Return the caramelized onion and browned mushrooms to the skillet. Stir in 1 tbsp Worcestershire sauce and simmer for 1–2 minutes.
Remove the skillet completely from the heat. Temper ½ cup sour cream with a few spoonfuls of the warm sauce, then gently stir it into the stroganoff. Stir in 2 tbsp chopped fresh parsley.
Let the stroganoff rest for 3–5 minutes to allow the sauce to thicken. Taste and adjust the salt and pepper as needed, then serve with freshly grated Parmesan.

Notes

Egg noodles can vary in how much liquid they absorb. Keep extra beef broth nearby and add a splash if the skillet becomes dry before the noodles are tender. The sauce should look slightly loose when the noodles finish cooking. It will thicken as the stroganoff rests, so avoid reducing it too far while in the skillet.
Remove the skillet completely from the heat before adding the sour cream. Tempering it with a little warm sauce first helps it blend smoothly without separating.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of beef broth to loosen the sauce.

Frequently asked questions

Can I make beef stroganoff without wine?

Yes. Replace the Sauvignon Blanc with an equal amount of beef broth and use it to scrape up the browned bits from the skillet. The sauce won’t have quite the same complexity, but the browned mushrooms, beef base, Worcestershire, and sour cream will still give it plenty of flavor.

Can I use a different type of noodle?

Wide egg noodles are my first choice because their tender texture is classic for beef stroganoff and they cook quickly in the sauce. You can use another short pasta, but it may require additional broth and a longer cooking time, so watch the skillet closely and adjust as needed.

Can I substitute Greek yogurt for sour cream?

Yes. Use full-fat plain Greek yogurt, temper it with a few spoonfuls of warm sauce, and stir it in completely off the heat to keep it from separating.