Potato Stroganoff Recipe: How to Make Best

Best Potato Stroganoff Recipe: Hamburger Helper Copycat

Are you searching for a hearty, comforting meal that’s both budget-friendly and absolutely delicious? Look no further than this ultimate potato stroganoff recipe! This creamy, savory dish combines tender potato slices with a rich, tangy sauce that will satisfy even the pickiest eaters. Whether you prefer the classic version or want to try our hamburger potato stroganoff variation, this versatile recipe is sure to become a family favorite. Furthermore, if you’re a fan of the boxed version, our copycat hamburger helper potato stroganoff will bring back those nostalgic flavors but with a homemade touch that’s infinitely better. This tried-and-tested recipe has been perfected to ensure the best results every time!

Why You’ll Love This Hamburger Helper Potato Stroganoff Recipe

• Quick and easy – Ready in about 30 minutes for those busy weeknights
• Budget-friendly – Uses simple, affordable ingredients that won’t break the bank
• Incredibly versatile – Easily customizable with ground beef, turkey, or vegetarian options
• Perfect comfort food – Creamy, savory, and satisfying for cold weather meals
• Family-approved – Kids and adults alike love this hearty meal
• Great for leftovers – The flavors develop even more overnight for a delicious next-day meal
• One-skillet wonder – Minimal cleanup with maximum flavor

Save This Recipe: Stroganoff Dinner Ingredients That Create Magic

For Classic Potato Stroganoff:

• 2 pounds russet potatoes (about 4-5 medium potatoes), peeled and thinly sliced (about 1/8-inch thick)
• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup sour cream, at room temperature
• 2 tablespoons fresh parsley, chopped (for garnish)

For Hamburger Helper Potato Stroganoff Version:

• 1 pound lean ground beef
• 1 medium chopped onion
• All ingredients from classic version

Ingredient Notes:

• Potatoes: Russet potatoes work best for this stroganoff recipe because they hold their shape while becoming tender. Yukon Gold potatoes are a good alternative.
• Sour Cream: Full-fat sour cream produces the creamiest results, but light sour cream can be used if preferred.
• Beef Broth: Use low-sodium beef broth to control the saltiness. Vegetable broth can be substituted for a vegetarian version.
• Mushrooms: Button or cremini mushrooms are perfect for this stroganoff, but feel free to use your favorite variety for deeper flavor.

Equipment Needed for Perfect Potato Stroganoff Casserole

• Large skillet with a lid (12-inch preferred) or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Vegetable peeler
• Mandoline slicer (optional but helpful for uniform potato slices)

How to Make Potato Stroganoff with Ground Beef

1. Prepare the potatoes: Peel russet potatoes and slice them thinly (about 1/8-inch thick). To prevent the potatoes from browning, place the sliced potatoes in a bowl of cold water until ready to use.
2. Brown ground beef and aromatics: In a large skillet over medium heat, heat the olive oil or butter. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and continue cooking for 5-6 minutes until the mushrooms have released their moisture and started to brown. If making the hamburger version, add the ground beef now and cook until browned, breaking it apart. Drain excess beef fat if necessary.
3. Create flavor base: Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetable mixture (and beef if using) and stir continuously for 1-2 minutes to cook out the raw flour taste.
4. Add beef broth for sauce: Slowly add the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce, dijon mustard, paprika, garlic powder, and dried thyme. Season with salt and pepper to taste.
5. Combine with potatoes: Drain the potato slices well and add them to the skillet, gently stirring to coat them in the sauce.
6. Let the mixture simmer: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and let simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. Finish with sour cream: Remove the skillet from heat and let it cool slightly for about 2 minutes. Gradually stir in the sour cream until fully incorporated and smooth. The sauce will thicken as it cools slightly.
8. Serve: Taste and adjust seasonings if needed. Garnish with freshly chopped parsley before serving your homemade potato stroganoff.

For a slow cooker method that saves time, see our Crockpot Potato Stroganoff: Best Easy Recipe

Love This Potato Stroganoff: Delicious Variations Everyone Will Enjoy

Copycat Hamburger Helper Potato Stroganoff Recipe

Transform this recipe into a homemade version of the beloved boxed classic! Follow the main recipe but incorporate ground beef as mentioned in step 2. For that authentic copycat hamburger helper potato stroganoff flavor, add:

• An additional 1/2 teaspoon of onion powder
• 1/4 teaspoon of garlic powder
• A pinch of dried dill
• 1/4 cup of shredded cheddar cheese stirred in with the sour cream

The result is a creamy stroganoff that’s even better than the boxed version but reminds you of that familiar taste we all love.

Looking for more variations? Check out our Potato Stroganoff Hamburger: Easy Helper Recipe with additional tips

Gluten-Free Beef and Potato Stroganoff

Making this dish gluten-free is simple:

• Replace all-purpose flour with a gluten-free flour blend or cornstarch (use 1.5 tablespoons instead of 2)
• Ensure your beef broth is certified gluten-free
• Check that your Worcestershire sauce is gluten-free (many brands contain wheat)

The technique remains the same, though gluten-free flour may thicken slightly differently. You might need to simmer a bit longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) if you prefer a thicker sauce.

Vegetarian Stroganoff Casserole with Mushrooms

For a meatless alternative:

• Omit the ground beef
• Double the mushrooms (use 16 ounces total)
• Use vegetable broth instead of beef broth
• Add 1 tablespoon of soy sauce or tamari for umami flavor
• Consider adding 1 cup of frozen peas during the last 5 minutes of cooking for added color and nutrition

Expert Tips for Perfect Homemade Copycat Stroganoff

• Slicing potatoes: Use a mandoline slicer if available to ensure uniform potato slices, which will cook evenly.
• Prevent browning: Keep sliced potatoes in cold water until ready to use to prevent discoloration.
• Temperature matters: Always remove the skillet from heat before adding sour cream to prevent curdling.
• Thickening the sauce: If your sauce seems too thin, simmer uncovered for a few extra minutes to reduce. If it’s too thick, add a splash more beef broth.
• Make ahead: You can prepare the dish up to the point of adding sour cream, then refrigerate. Reheat gently and add sour cream just before serving.
• Flavor boost: For extra flavor, deglaze the pan with 1/4 cup of white wine after cooking the mushrooms (before adding the flour).

What to Serve with Your Beef Stroganoff Dinner

This savory stroganoff recipe pairs wonderfully with:

• Crusty bread or dinner rolls for sopping up the delicious sauce
• A simple green salad with vinaigrette dressing
• Steamed green beans or roasted vegetables for a complete meal
• Pickled beets or cucumber salad for a tangy contrast
• A side of buttered egg noodles for a more traditional stroganoff experience
• A glass of medium-bodied red wine like Merlot or Pinot Noir

Leftover Hamburger Helper Potato Stroganoff Storage Ideas

This potato stroganoff keeps beautifully, making it perfect for meal prep:

• Refrigeration: Store leftover stroganoff in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce. Microwave on medium power, stirring halfway through.
• Freezing: While you can freeze this dish, the sauce may separate slightly upon thawing due to the sour cream. Reheat slowly and whisk well to recombine.
• Leftover transformations: Use leftover potato stroganoff as a filling for savory crepes, as a topping for baked potatoes, or mix with cooked egg noodles for a different twist.

Make This Hamburger Stroganoff Recipe FAQ

What is stroganoff sauce made of?

Traditional stroganoff sauce consists of beef broth, sour cream, and seasonings. Our homemade potato stroganoff sauce elevates this with the addition of Worcestershire sauce, dijon mustard, and aromatic herbs that create a rich, tangy flavor profile.

What gives stroganoff its flavor?

The distinctive flavor in stroganoff comes from the combination of sautéed mushrooms, onions, paprika, and the tangy sour cream sauce. The Worcestershire sauce and dijon mustard add depth, while the beef broth (and beef fat if using the hamburger version) provides savory umami notes.

Do you cook potatoes or meat first?

For the hamburger potato stroganoff version, you should brown the ground beef first, then remove excess fat before continuing with the recipe. The potatoes are added later and simmered in the sauce until tender, ensuring they absorb maximum flavor from the meat and seasonings.

What is the best way to thicken stroganoff?

The best way to thicken stroganoff is with a roux (flour cooked in fat) as the recipe indicates. If you need additional thickening, let the sauce simmer uncovered for a few extra minutes, or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in while the sauce simmers.

Can you cook potatoes and meat at the same time?

While you can cook potatoes and meat simultaneously in some recipes, for the best potato stroganoff, it’s preferable to brown the ground beef first. This develops flavor and renders the fat before adding the potatoes, which need a gentler cooking method to become tender without falling apart.

Why are potatoes soaked before cooking?

Soaking sliced potatoes in cold water serves two purposes: first, it prevents them from browning by washing away surface starch that oxidizes when exposed to air; second, it removes excess starch that might make the sauce too thick or gummy. This step is especially important when making potato stroganoff with thinly sliced potatoes.

What to add to stroganoff to make it better?

To elevate your stroganoff, consider adding:

• A splash of white wine when sautéing mushrooms
• Fresh herbs like thyme or dill
• A teaspoon of smoked paprika for depth
• A tablespoon of tomato paste for richness
• A dash of hot sauce for subtle heat
• A splash of cognac or brandy (add with the broth)

Can I use yogurt instead of sour cream in stroganoff?

Yes, Greek yogurt can be substituted for sour cream in this potato stroganoff recipe. Use full-fat plain Greek yogurt for the best results and add it off the heat just as you would with sour cream. The flavor will be slightly tangier, but still delicious.

What can I use instead of Worcestershire sauce in stroganoff?

If you don’t have Worcestershire sauce, you can substitute:

• Equal parts soy sauce with a pinch of brown sugar and a drop of vinegar
• Balsamic vinegar (use half the amount)
• Fish sauce (use half the amount)
• Soy sauce with a small amount of tamarind paste

How long should I soak potatoes for mashed potatoes?

While this is somewhat unrelated to our potato stroganoff recipe, for mashed potatoes, soaking cut potatoes for 30 minutes to 2 hours in cold water helps remove excess starch for fluffier results. For our sliced potatoes, 5-10 minutes of soaking is sufficient.

Can I marinate potatoes in olive oil overnight?

It’s not recommended to marinate potatoes in olive oil overnight for this stroganoff recipe. Extended soaking in oil can make potatoes greasy and prevent them from properly absorbing the flavorful sauce during cooking. Instead, keep sliced potatoes in cold water if you need to prep ahead.

Should you rinse starch off potatoes?

Yes, rinsing the starch off potato slices is beneficial for this recipe. After soaking in cold water, drain and rinse the potatoes briefly before adding them to your stroganoff. This prevents the sauce from becoming too thick or gummy while ensuring the potatoes cook properly.

The Ultimate Hamburger Helper Potato Stroganoff Recipe Card

The Ultimate Potato Stroganoff Recipe
Prep Time: 15 minutes	Cook Time: 25 minutes
Total Time: 40 minutes	Servings: 6
Calories: 305 per serving	Cuisine: American/Russian-inspired

Ingredients

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 8 ounces mushrooms, sliced
• 1 pound lean ground beef (for hamburger version)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup sour cream, at room temperature
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Peel potatoes and slice them thinly (about 1/8-inch thick). Place sliced potatoes in cold water to prevent browning.
2. In a large skillet over medium heat, heat olive oil or butter. Add chopped onion and cook for 3-4 minutes until softened.
3. Add sliced mushrooms and cook for 5-6 minutes until they release moisture and begin to brown. For hamburger version: Add the ground beef and cook until browned, breaking it apart. Drain excess fat.
4. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the mixture and stir continuously for 1-2 minutes.
5. Slowly add beef broth while stirring constantly. Add Worcestershire sauce, dijon mustard, paprika, garlic powder, and dried thyme. Season with salt and pepper.
6. Drain potato slices well and add them to the skillet, gently stirring to coat in sauce.
7. Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for 15-20 minutes, until potatoes are tender. Stir occasionally to prevent sticking.
8. Remove from heat and let cool slightly for 2 minutes. Gradually stir in sour cream until fully incorporated.
9. Taste and adjust seasonings if needed. Garnish with fresh parsley before serving.

Nutrition Information (per serving)

• Calories: 305
• Protein: 14g
• Carbohydrates: 31g
• Fat: 15g
• Saturated Fat: 7g
• Fiber: 3g
• Sodium: 420mg

Did you make this recipe? Let us know how it turned out in the comments below!

Save this recipe for later or share it with friends who love easy, comforting meals. This homemade potato stroganoff is sure to become a regular feature in your dinner rotation!