Easy Potato Stroganoff
Delicious homemade potato stroganoff with ground beef, tender potato slices, and a creamy sauce that's ready in just 30 minutes!
Equipment
- 1 Large skillet with lid (12-inch recommended)
- 1 Sharp knife and cutting board
- 1 Vegetable peeler
- 1 Measuring Cups and Spoons
- 1 Wooden spoon or heat-resistant spatula
- 1 Small bowl for tempering sour cream
Ingredients
Main Ingredients
- 1 pound lean ground beef 80/20 recommended
- 2 tablespoons olive oil or butter
- 1 medium onion finely diced
- 2-3 cloves garlic minced
- 8 ounces fresh mushrooms sliced (optional but recommended)
- 2 pounds russet potatoes about 4 medium, peeled and thinly sliced
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
To Finish
- ¾ cup sour cream
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare the vegetables. Peel and slice the potatoes into thin, uniform slices (about ⅛-inch thick). Chop the onion, mince the garlic, and slice the mushrooms if using.1 medium onion, 2-3 cloves garlic, 2 pounds russet potatoes, 8 ounces fresh mushrooms
- Brown the ground beef in a large skillet over medium heat until no pink remains, breaking it up with a wooden spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.1 pound lean ground beef
- Add the chopped onion to the skillet with the ground beef and cook for 2-3 minutes until softened. Then add the garlic and sliced mushrooms, cooking for another 2-3 minutes until mushrooms begin to soften.1 medium onion, 1 teaspoon garlic powder, 8 ounces fresh mushrooms
- Add the sliced potatoes to the skillet. Pour in the beef broth and add Worcestershire sauce, garlic powder, thyme, paprika, salt, and pepper. Stir gently to combine.2 pounds russet potatoes, 2½ cups beef broth, 1 tablespoon Worcestershire sauce
- Bring the mixture to a simmer, then reduce heat to medium-low. Cover the skillet and let simmer for about 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.2 tablespoons olive oil or butter, 1 teaspoon dried thyme, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Once potatoes are tender, reduce heat to low. In a small bowl, combine a few tablespoons of the hot liquid from the skillet with the sour cream and mix well (this prevents curdling).¾ cup sour cream
- Gently stir the tempered sour cream mixture back into the skillet until completely incorporated into a creamy sauce.
- Taste and adjust seasonings if needed. Garnish with fresh chopped parsley before serving.2 tablespoons fresh parsley
Video
Notes
- For thinner sauce: Add an additional ¼ cup of beef broth.
- For thicker sauce: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering dish.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Warm gently on stovetop with a splash of broth or milk to maintain creaminess.
- Freezing: Can be frozen for up to 2 months, though texture of potatoes may change slightly.