Potato Stroganoff Hamburger
A creamy, hearty potato stroganoff hamburger featuring ground beef, tender potatoes, mushrooms, and a rich, comforting sauce.
Equipment
- 1 Large Skillet For browning and simmering ingredients
- 1 Mandolin For thinly slicing potatoes
- 1 Spatula For stirring
- 1 Measuring Cup For liquids (beef broth, sour cream)
- 1 Knife For chopping vegetables
Ingredients
Main Ingredients
- 1 lb ground beef Lean ground beef is preferred
- 2 medium russet potatoes Thinly sliced approx. 400 g
- 1 large onion Chopped
- 2 cups sliced mushrooms Fresh and clean
- 1 cup beef broth For a rich sauce
- 1/2 cup sour cream For creaminess
- 1 can cream of mushroom soup 10.5 oz 300 g
- 1 teaspoon garlic powder For added flavor
- 1 tablespoon Dijon mustard For tang
- Salt To taste
- Pepper To taste
- 2 tablespoons olive oil For cooking
Instructions
- Preheat your large skillet over medium heat. Prepare the potato slices, chopped onion, and sliced mushrooms.2 medium russet potatoes, 1 large onion, 2 cups sliced mushrooms
- Add olive oil to the skillet and brown the ground beef until evenly cooked. Season with garlic powder, salt, and pepper.1 lb ground beef, 1 teaspoon garlic powder, Salt, Pepper, 2 tablespoons olive oil
- Pour in the beef broth and add the cream of mushroom soup. Stir the mixture and let it simmer for 5 minutes to blend the flavors.1 cup beef broth, 1 can cream of mushroom soup
- Gently fold in the reserved potato slices, then stir in sour cream and Dijon mustard. Reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are tender and the sauce thickens.1/2 cup sour cream, 1 tablespoon Dijon mustard
- Remove the skillet from heat. Garnish with fresh parsley if available and serve immediately.
Notes
- For a leaner option, substitute ground beef with ground turkey.
- Adjust seasoning to taste.
- This dish can be served over noodles, rice, or mashed potatoes for added comfort.
- Left overs can be stored in an airtight container for up to 3 days in the refrigerator.