When the craving for comfort food hits, nothing quite satisfies like a creamy stroganoff. This one-skillet Ground Beef and Potato Stroganoff delivers all the hearty goodness you want in a weeknight dinner—without the need for noodles or multiple pans. It’s rich, savory, and incredibly satisfying, with thinly sliced potatoes soaking up a luscious sour cream sauce studded with ground beef and onions.
This easy dinner is as practical as it is flavorful. The potatoes cook right in the sauce, eliminating the need for extra pots or sides. It’s a great way to stretch ingredients, feed a hungry crowd, and still have leftovers for lunch. Perfect for busy weeknights, lazy Sundays, or when your budget needs a break but your taste buds don’t.
Ingredients
- 3 medium Russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 to 3 cups beef broth (start with 2 cups and add more as needed)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- Fresh chopped parsley for garnish
Step-by-Step: How to Make Ground Beef and Potato Stroganoff
1. Prep the potatoes. Slice the potatoes into thin rounds, about 1/8-inch thick, and place them in a bowl of cold water to keep them from browning.
2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef until it’s browned and no longer pink. Drain excess grease if needed.
3. Sauté the aromatics. Add the diced onion and minced garlic to the pan. Cook for 3–4 minutes, stirring often, until the onion is soft and fragrant.
4. Create the sauce. Sprinkle the flour over the beef mixture and stir well. Let it cook for 1 minute to remove the raw flour taste. Stir in the Dijon mustard, then add the sour cream and mix until everything is smooth.
5. Add broth and seasoning. Slowly pour in 2 cups of beef broth while stirring to create a rich sauce. Add garlic powder, salt, and pepper. Bring the mixture to a simmer.
6. Cook the potatoes. Drain the sliced potatoes and add them to the skillet. Stir gently to coat the slices and press them slightly into the sauce. Add more broth if needed to ensure the potatoes are mostly submerged.
7. Simmer. Cover the skillet and cook on medium-low for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
8. Finish with cheese. If using cheese, sprinkle it over the top during the last 2–3 minutes of cooking. Cover again to let it melt fully.
9. Rest and serve. Let the stroganoff rest off the heat for 5 minutes. This helps the sauce thicken and flavors develop. Garnish with fresh parsley and serve hot.
Tips for the Best Stroganoff
- Use uniform slices. Cutting the potatoes evenly is key to making sure they cook at the same rate. A mandoline slicer is helpful if you have one.
- Don’t skimp on seasoning. Potatoes soak up flavor, so be generous with your salt and spices—but taste as you go to avoid overdoing it.
- Let it rest. Just five minutes off the heat gives the sauce time to set, creating a thicker, more cohesive dish.
- Watch the broth. Start with 2 cups of broth, but keep some extra on hand. The potatoes will absorb liquid as they cook, so you may need to splash in more if things look too dry.
Customization Ideas
- Try different proteins. Ground turkey or chicken are great leaner substitutes for beef. You can also go meatless by adding mushrooms or lentils.
- Add vegetables. Sauté mushrooms, peas, or spinach with the onions for extra nutrients and texture.
- Make it spicy. Stir in red pepper flakes, a dash of hot sauce, or smoked paprika for a little kick.
- Cheese it up. Mix in Gruyère, Parmesan, or even a dollop of cream cheese for a different kind of richness.
- Freshen it up. Top each serving with a squeeze of lemon or a spoonful of Greek yogurt for a bright, tangy finish.
This Ground Beef and Potato Stroganoff is one of those rare recipes that checks every box—fast, filling, affordable, and packed with flavor. It’s a nostalgic classic reimagined for modern weeknights, where convenience and comfort rule the kitchen.
Whether you’re serving picky kids, hungry teens, or just feeding yourself after a long day, this dish will leave everyone full and happy. And the fact that it only dirties one pan? Just the cherry on top. Make a batch tonight—you’ll be glad you did.
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