quick & easy Ground Beef Stroganoff

A twist on the traditional Stroganoff recipe and ready in under 30 minutes! Ground beef, mushrooms, onions, and a sour cream/yogurt sauce tossed with egg noodles. A simple recipe with easy pantry-friendly ingredients.

Perhaps you want the Short Ribs Stroganoff? Or the Homemade Cream of Mushroom soup recipe for your own stroganoff recipe?

easy ground beef stroganoff over egg noodles

This stroganoff recipe is one of my personal faves because stroganoff is such a comforting dish. But this particular version ticks even MORE boxes because it requires only a single pot and takes less than 30 minutes. I mean…can I get an AMEN.

This recipe is a spin on one of the only dishes my mom used to make that we kids loved (My mom was not a good cook…which she will admit.). She called it sour cream hot dish although I have no idea what it truly is called. She mixed up some cooked egg noodles, sour cream, browned meat, and corn…then baked it right in the pot the egg noodles were cooked in. It was stroganoff in its simplest form.

About 75% of the time it was creamy and good. The rest of the time? Well, we will just pretend it never happened :).

Anyways, this recipe takes that simple one-pot concept and amps it up in flavor and technique without losing any of that comfort and simplicity that my giant family needed.

Key ingredients (full recipe at bottom of post):

Because I am dairy-free and gluten-free I usually use a heck of alot of the tips I’ve included. Gluten-free pasta is a must and often I’ll take out some stroganoff for myself before adding the yogurt and sour cream.

  • Onion
  • Garlic
  • Mushrooms. Use whatever kind of mushroom you prefer. I usually use bella or cremini mushrooms.
  • Fresh thyme (used dried thyme if that is easier!)
  • Worcestershire sauce
  • Ground beef or ground turkey 
  • Beef broth. Choose low sodium, if possible. Feel free to use beef bouillon, as well.
  • Egg noodles. See my note below about gluten-free substitutions.
  • Greek yogurt AND sour cream. One of our taste testers had never used Greek yogurt in cooking before and was delighted by how much flavor is added to this recipe. You’ll love the tangy, creamy flavor too! In fact, try skipping the sour cream altogether.

Add-ins: Stroganoff is a great recipe to sneak veggies and additional nutrition. Try adding diced carrots, diced sweet potatoes, corn, nutritional yeast, pureed cauliflower, or parsnips.

To make this gluten-free: I usually use gluten-free rotini instead of egg noodles with good success. I would also suggest trying 1 cup of quinoa and 2 cups of beef broth (instead of the suggested 4) instead of egg noodles. Watch the quinoa and add more liquid, if needed.

Or, skip adding the beef broth and noodles step, add the sour cream and yogurt, and serve the sour cream sauce on mashed potatoes, rice, or cauliflower rice.

To make this recipe dairy-free: Stroganoff is a bit of a trick to make dairy-free and still taste rich. I would suggest using white wine for part of the beef broth (wine helps add richness) and using your favorite dairy-free yogurt. Cashew cream is also wonderful for making stroganoff! Simply swap it for the yogurt and sour cream. You WILL find a tasty dairy-free version of this recipe with some simple swaps.

keep scrolling for quick instructions to make cashew cream.

To make cashew cream for dairy-free stroganoff: Combine 1/2 cup of raw cashews with 1/2 cup beef broth in a blender. Blend until smooth and use in place of sour cream.

Can I make this vegan? Sure, double or even triple the number of mushrooms in the recipe. Swap out the beef broth for equal parts veggie broth and white wine (the wine adds richness) and follow the tips for dairy-free options. I would suggest adding a bit of nutritional yeast, as well.

Steps for making Ground Beef Stroganoff:

  1. In a large pan brown the hamburger and onion together until the onion is translucent and the hamburger is cooked through. Drain off excess grease, if needed.
  2. Add the garlic and stir until fragrant.
  3. Add the oil, thyme, salt, and mushrooms. Saute on medium heat until the mushrooms are shiny and start to soften.
  4. Sprinkle in the flour and stir well until coated.
  5. Add the beef broth and noodles.
  6. Bring to a boil, cover, and simmer for about 10 minutes or until the noodles are soft…stirring often.
  7. Remove from heat and stir in the yogurt, sour cream, and parsley. Add additional salt & pepper, if needed.

Do you have a dutch oven? Gosh, I think my dutch oven gets used as much as my cast iron skillet. It is sooo versatile! I use it for this recipe because I love how well it sautes and then switches to boiling. Sooo good. If you haven’t picked up a dutch oven yet I recommend the ones from Lodge. They are decently priced and of good quality. I have 2 sizes of theirs and love them both.

one pot beef stroganoff made with greek yogurt

What to serve with ground beef stroganoff?

Honestly, the perfect side dish for this recipe is a simple salad or roasted vegetable.

Storing leftover beef stroganoff:

Store any leftovers in an air-tight container in the fridge for up to 3 days.
I often freeze leftovers in the freezer for up to 2 months but do find the consistency of the sauce is sometimes a bit altered after reheating in the microwave. I usually reheat in a large skillet or in the oven, instead.

one pot beef stroganoff

One-Pot Ground Beef Stroganoff

| 5 servings
Prep Time | 5 minutes
Cook Time | 20 minutes
Print Recipe Pin Recipe
An easy creamy stroganoff cooked up in one pot complete with pasta. Tips for gluten-free, dairy-free, and vegan alternatives.


  • 1 tablespoon olive oil
  • 1 onion, diced sub 1 tablespoon of onion powder, if preferred.
  • 2 cloves garlic, minced sub 1/2 teaspoon garlic powder, if preferred.
  • 1 8 oz pkg mushrooms, sliced
  • 1 tablespoon fresh thyme sub 1 teaspoon dried, if prefered
  • 2 teaspoons salt
  • 4 good dashes Worcestershire sauce
  • 1 lb ground beef or ground turkey if using ground turkey add 1 tablespoon of olive oil with it.
  • 3 tablespoons flour gluten-free flour is fine
  • 4 cups beef broth
  • 8 oz egg noodles
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup fresh parsley, chopped
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • In large dutch oven or soup pot brown the hamburger and onion together until the onion is translucent and the hamburger is cooked through. Drain, if needed.
  • Add the garlic and stir until fragrant.
  • Add the oil, thyme, salt, wocestershire sauce and mushrooms. Saute until the mushrooms are shiny and start to soften.
  • Sprinkle in the flour and stir well until coated.
  • Add the beef broth and noodles.
  • Bring to a boil, cover, and simmer for about 10 minutes or until the noodles are soft…stirring often.
  • Remove from heat and stir in the yogurt, sour cream, and parsley. Add additional salt & pepper, if needed.



See post above for notes on gluten-free, dairy-free, and vegan alternatives.


Calories: 503kcalCarbohydrates: 40gProtein: 26gFat: 26gSaturated Fat: 10gCholesterol: 110mgSodium: 1740mgPotassium: 552mgFiber: 2gSugar: 3gVitamin A: 431IUVitamin C: 8mgCalcium: 88mgIron: 4mg

Recipe Tester Lisa says…

Very good recipe. Made a lot! Probably more than 5 servings for our family.

Cooking times were accurate. Great flavor!

About The Author

2 thoughts on “quick & easy Ground Beef Stroganoff”

  1. Read through the body of the post and in colored boxes there are tips as well as instructions for making cashew cream. Let me know if you don’t find them!

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