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Fork lifting a tender potato slice coated in stroganoff sauce
Mary Johnson

Potato Stroganoff

Tender sliced potatoes simmered in a savory ground beef and mushroom sauce, finished with tangy sour cream. It is a one-skillet dinner that takes about 55 minutes and needs no noodles.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g lean ground beef (90/10) or ground sirloin
  • 1½ lb 680 g Yukon Gold potatoes, sliced about ¼ inch (6 mm) thick
  • 8 oz 225 g cremini mushrooms, sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 2 cups 480 ml beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup about 240 g sour cream, at room temperature
  • Salt and black pepper to taste
  • 1 teaspoon red wine vinegar or lemon juice
  • 2 tablespoons chopped fresh parsley or dill to serve

Equipment

  • Large, deep skillet or Dutch oven with a lid
  • Wooden spoon or spatula
  • Sharp knife and cutting board (or a mandoline for the potatoes)
  • Small bowl (for tempering the sour cream)
  • Measuring cups and spoons

Method
 

  1. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the beef and cook, breaking it into crumbles, until no pink remains. Spoon off all but about 1 tablespoon of fat, then transfer the beef to a bowl.
  2. In the same pan, melt 2 tablespoons of butter. Cook the onion for 4 minutes until soft. Add the mushrooms and cook for 5 to 6 minutes, until their liquid evaporates and they start to brown. Stir in the garlic for 30 seconds.
  3. Sprinkle in the flour, tomato paste, and paprika. Stir for 1 minute.
  4. Pour in the broth slowly, stirring, and scrape up any browned bits. Add the Worcestershire and Dijon. Return the beef to the pan and bring to a gentle simmer.
  5. Lay the potato slices over the top in an even layer, cover, and simmer over medium-low heat for 12 to 15 minutes, stirring gently once or twice, until a fork slides through easily. Add a splash of broth or water if the pan looks dry.
  6. Remove the pan from the heat and let it sit for 2 minutes.
  7. Stir a few spoonfuls of the hot sauce into the sour cream in a small bowl, then fold the mixture into the pan gently.
  8. Stir in the last tablespoon of butter and the vinegar. Taste and add salt and pepper. Scatter the parsley or dill over the top and serve right away.

Notes

  • Add the sour cream off the heat, and never boil the sauce afterward. Sour cream curdles when it is added cold or overheated.
  • Yukon Golds hold their shape and are creamy. Russets work too, but they break down more easily, so slice them slightly thicker and stir gently.
  • Ground beef should reach a safe minimum of 160°F (71°C).
  • Vegetarian version: skip the beef, double the mushrooms to 1 lb, and use vegetable broth. Choose a vegetarian Worcestershire sauce, since many contain anchovies.
  • Baked version: layer thin raw potato slices in a 9x13-inch dish, pour the finished sauce (without the sour cream) over them, cover with foil, and bake at 375°F for about 40 to 45 minutes. Stir in the sour cream after baking.
  • Gluten-free: skip the flour and thicken with a slurry of 1 tablespoon cornstarch and 2 tablespoons of cold water before adding the potatoes. Check your broth and Worcestershire labels.
  • If the sauce is too thin, mash a few potato slices against the side of the pan. If it is too thick, loosen with a splash of warm broth.
  • Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat gently over low heat with a splash of broth until steaming hot (165°F). Do not let it boil.
  • Freezing works for about 2 to 3 months, but dairy sauces can separate when thawed. For the best results, freeze before adding the sour cream and stir it in when you reheat.
  • Quantities, times, and calories are estimates. Test the recipe once and adjust to your pan and stove.