Copycat Hamburger Helper potatoes stroganoff
A comforting, homemade version of the boxed favorite, featuring tender potato slices and savory ground beef in a rich mushroom cream sauce.
Equipment
- 1 Large skillet with lid
- 1 Mandolin or sharp knife For uniform potato slices
- 1 Mixing Bowl
- 1 Whisk
- 1 wooden spoon or spatula
Ingredients
For the Stroganoff Base
- 2 tablespoons vegetable oil Divided
- 1 pound lean ground beef 85-90% lean recommended
- 1 large onion Finely chopped
- 3 cloves garlic Minced
- 8 ounces mushrooms Cremini or white button cleaned and sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper
- 2 cups beef broth Low sodium recommended
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1½ pounds russet potatoes About 3 medium sliced ¼-inch thick
For the Creamy Finish
- ¾ cup sour cream At room temperature
- 2 tablespoons fresh parsley Chopped for garnish
Instructions
- Slice potatoes into uniform ¼-inch thick pieces using a mandolin or sharp knife. Place them in cold water to prevent browning while preparing other ingredients.1½ pounds russet potatoes About 3 medium
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until deeply browned (5-7 minutes). Drain excess fat and set beef aside.2 tablespoons vegetable oil Divided, 1 pound lean ground beef 85-90% lean recommended
- In the same skillet, add remaining tablespoon of oil. Sauté onions until translucent (4-5 minutes), then add garlic and mushrooms. Cook until mushrooms release liquid and begin to brown (5-7 minutes).1 large onion Finely chopped, 3 cloves garlic Minced, 8 ounces mushrooms Cremini or white button, 2 tablespoons vegetable oil Divided
- Sprinkle flour, paprika, thyme, salt, and pepper over the vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.2 tablespoons all-purpose flour, 1 teaspoon paprika, ½ teaspoon dried thyme, 1 teaspoon salt Adjust to taste, ½ teaspoon black pepper
- Gradually pour in beef broth while whisking to prevent lumps. Stir in Worcestershire sauce and dijon mustard, then bring mixture to a simmer.2 cups beef broth Low sodium recommended, 1 tablespoon Worcestershire sauce, 1 teaspoon dijon mustard
- Drain and pat dry the potato slices. Return beef to skillet, then gently fold in potato slices, ensuring they're mostly submerged in liquid.1½ pounds russet potatoes About 3 medium, 1 pound lean ground beef 85-90% lean recommended
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 18-20 minutes, or until potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.
- Remove skillet from heat and allow to cool slightly. In a small bowl, whisk a few spoonfuls of hot liquid from the skillet into the room-temperature sour cream to temper it.¾ cup sour cream At room temperature
- Gently stir the tempered sour cream into the skillet until fully incorporated and sauce becomes creamy. Do not return to boil after adding sour cream.¾ cup sour cream At room temperature
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.1 teaspoon salt Adjust to taste, 2 tablespoons fresh parsley Chopped, ½ teaspoon black pepper
Notes
- For best results, ensure sour cream is at room temperature before adding to prevent curdling.
- Yukon Gold potatoes can be substituted for russets for a more buttery flavor.
- To make ahead, store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of broth.
- For a lighter version, substitute ground turkey for beef.
- Make it vegetarian by doubling the mushrooms and using vegetable broth instead of beef broth.
- Add green beans, peas, or spinach in the last few minutes of cooking for added vegetables.