Potato stroganoff is the very definition of cozy comfort food! With its mix of savory beef, tender potatoes and creamy sauce, this is a twist on a classic dish that will make everyone ask for seconds.
Stroganoff is a classic for a reason—it's savory and comforting and hits the spot when you crave a delicious and fuss-free meal.
This Potato Stroganoff recipe builds on that idea, taking inspiration from those familiar boxed mixes we all grew up with—but without the canned soup!
To be honest, once you realize how easy it is to whip up a homemade version, those hamburger helper potato Stroganoff boxes will lose their appeal.
It's all about the tender potatoes, creamy sauce, and classic Stroganoff flavors you love. Let's just say this is comfort food you can feel good about making (and eating!) any night of the week.
Why you’ll love this potato stroganoff
- You get all that classic Stroganoff comfort but also potatoes for dinner!
- The flavors are super rich, even though you only need a handful of very simple ingredients.
- It’s seriously easy to make!
What you’ll need
Ground beef — I like using lean ground beef (around 85% or 90%) for a less greasy dish, but you can use whatever you have on hand.
Potatoes — Russets are the classic choice, but Yukon Golds hold their shape well too if that's what you have.
Onion + garlic — These set the flavor base of the beef and potato stroganoff.
Flour — To thicken that delicious sauce!
Dijon mustard — To add that specific stroganoff tang. You can also use yellow mustard if you like.
Sour cream — The key to that creamy stroganoff goodness!
Beef broth — Both beef and chicken stock work well in this recipe. If possible, use low-sodium broth to control the salt level.
Mozzarella cheese — For that perfect melty, cheesy topping – feel free to experiment with other cheeses too!
Pro tip
Slice the potatoes thinly and evenly. This ensures that your potatoes cook at the same rate and become perfectly tender along with the sauce.
How to make beef stroganoff with potatoes
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Prep the ground beef: Heat the olive oil in an oven-proof skillet. Sauté onion and garlic until softened. Brown the ground beef in the skillet, breaking it up as it cooks.
Build the sauce: Sprinkle flour over the beef and cook for a minute. Stir in Dijon mustard and sour cream, then slowly add beef broth. Simmer for 15 minutes until the sauce thickens.
Layer and bake: Preheat the oven to 350°F (180°C). Layer the sliced potatoes over the sauce and bake for 30 minutes or until tender.
Melt and rest: Top with mozzarella and bake another 5 minutes until melted. Let the stroganoff rest for 5 minutes before serving.
Helpful tips
- Try a sharp cheddar, a melty Gruyere, or even a sprinkle of Parmesan instead of just using mozzarella.
- After browning the beef, splash a little extra broth into the pan and scrape up any browned bits. That's pure flavor going into your sauce!
- If your sauce looks too thin, simmer it uncovered for a bit to reduce it. Too thick? Add another splash of broth.
- Serve the potatoes Stroganoff with some crusty bread to soak up the delicious sauce. Garlic bread is also great here.
Leftovers and storage
- Let the stroganoff cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
- Gently reheat leftovers on the stovetop over medium-low heat until warmed through or in the microwave on medium power in short bursts.
- Freeze stroganoff in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
More cozy comfort dinners
If you’ve tried this potato stroganoff recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
And if you’re looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Potato Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 garlic cloves finely chopped
- 1 ½ lb ground beef
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 cups beef broth
- 3 medium Russet potatoes peeled and cut into ¼-inch thick slices
- ½ cup mozzarella shredded
- Salt and ground black pepper to taste
Instructions
- Heat the olive oil in a big oven-proof skillet. Add the chopped onion and garlic. Cook for 3-4 minutes over medium heat until they're softened.1 tablespoon olive oil1 medium onion2 garlic cloves
- Add the ground beef to the skillet and break it up as it cooks until it's nicely browned.1 ½ lb ground beef
- Sprinkle the flour over the beef and stir it through. Give it a minute to cook out.2 tablespoons flour
- Stir in your Dijon mustard and sour cream, and give it a good mix.1 tablespoon Dijon mustard1 cup sour cream
- Slowly pour in the beef broth and simmer for 15 minutes until the sauce has thickened, but you still have enough liquid left to allow the potatoes to cook.2 cups beef broth
- While the sauce cooks, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Layer the sliced potatoes on top of the sauce and pop the skillet into the pre-heated oven (middle rack) for 30 minutes or until the potatoes are fork-tender.3 medium Russet potatoes
- Sprinkle the mozzarella over the top, then bake for another 5 minutes on the top rack of the oven until the cheese is melty and golden.½ cup mozzarellaSalt and ground black pepper to taste
- Let it rest for 5 minutes before you dig in! This lets the sauce thicken up even more.
Brenda says
The while family loved this, I pinned the recipe to make again. thanks!
Alice says
I'm so happy to hear you enjoyed the recipe, Brenda!