Homemade Potato Stroganoff
This creamy potato stroganoff combines tender sliced potatoes with savory ground beef in a rich sauce for a hearty meal that's better than any boxed Hamburger Helper version
Equipment
- 1 Large skillet with lid
- 1 Sharp knife or mandolin for slicing potatoes
- 1 Wooden spoon
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
- 1 pound lean ground beef
- 1 medium onion finely chopped
- 2 cups mushrooms sliced
- 2 tablespoons butter
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 pounds russet potatoes thinly sliced (about 1/8-inch thick)
- 1 cup sour cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Wash and peel the russet potatoes. Slice the potatoes thinly (about 1/8-inch thick) using a sharp knife or mandolin. Place the potato slices in cold water to prevent them from browning if not using immediately. Instruction Metadata: Prepare Potatoes Associated Ingredients: russet potatoes2 pounds russet potatoes
- Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula as it cooks. Cook until the beef is no longer pink, about 5-7 minutes. Season with salt and pepper to taste. Transfer the browned ground beef to a plate lined with paper towels to drain excess fat, leaving about 1 tablespoon of fat in the skillet. Instruction Metadata: Brown Beef Associated Ingredients: ground beef, salt, pepper1 pound lean ground beef, Salt and black pepper
- In the same large skillet with the reserved fat, add butter and melt over medium heat. Add the chopped onion and sliced mushrooms, cooking until softened, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Instruction Metadata: Sauté Vegetables Associated Ingredients: butter, onion, mushrooms, garlic1 medium onion, 2 cups mushrooms, 2 tablespoons butter, 3 cloves garlic
- Sprinkle flour over the vegetable mixture and stir constantly for 1-2 minutes to create a roux. Gradually add beef broth while stirring continuously to prevent lumps. Add Dijon mustard and Worcestershire sauce, stirring to combine. Instruction Metadata: Create Sauce Associated Ingredients: flour, beef broth, Dijon mustard, Worcestershire sauce2 tablespoons all-purpose flour, 2 1/2 cups beef broth, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Return the ground beef to the skillet. Drain the potato slices and pat them dry with paper towels. Add the sliced potatoes to the mixture, ensuring they're mostly submerged in the liquid. Instruction Metadata: Combine Ingredients Associated Ingredients: ground beef, potato slices1 pound lean ground beef
- Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork. Stir occasionally to ensure the potatoes cook evenly and don't stick to the bottom. Instruction Metadata: Simmer Associated Ingredients:
- Once the potatoes are tender, remove the skillet from heat. Let the mixture cool slightly for about 5 minutes before serving. Stir in the sour cream until well incorporated. Taste and adjust seasoning if necessary. Instruction Metadata: Finish Sauce Associated Ingredients: sour cream, salt, pepper1 cup sour cream, Salt and black pepper
- Sprinkle with fresh parsley before serving. Serve hot. Instruction Metadata: Garnish Associated Ingredients: parsley2 tablespoons fresh parsley
Notes
- For a leaner option, substitute ground turkey for ground beef.
- The potatoes should be sliced thinly (about 1/8-inch) for even cooking.
- Adding the sour cream off the heat prevents it from curdling.
- For a deeper flavor, let the mushrooms brown slightly before adding the onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.