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Potato Stroganoff is a Ridiculously Easy Classic to Make

by | Oct 16, 2023 | Recipes

In just 30 minutes, you can have this simple Potato Stroganoff on the table to feed the family. This recipe combines seasoned ground beef, tangy sour cream, savory beef broth, potatoes, and onions for a hearty meal that pleases even picky eaters.

Close up picture of potato stroganoff on a blue plate.

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Stroganoff is one of those classic comfort foods that’s popular because it’s savory, affordable, and uncomplicated. It’s a quick meal made of just a few easy to find ingredients. This Potato Stroganoff is based on the popular boxed Potatoes Stroganoff available on the grocery store aisle shelves. Once you see just how simple it is to make homemade potato stroganoff, you’ll never opt for the boxed version again.



Growing up, there were a LOT of nights of Hamburger Helper for dinner in our house. And if it wasn’t Hamburger Helper, there was a high chance that dinner was some form of Tuna Helper. A boxed dinner is an option that’s hard for any parent to pass up when they’re pressed for time or exhausted from a long day at work, or both.

We had a strong rotation of a few varieties, but Potatoes Stroganoff was always my favorite. After eating a ton of ramen in college (ooh the struggle bus years were real!), I swore that once I found a “good” job I would never eat any kind of packaged or boxed dinner again.

Imagine my surprise when about 10 years later, suddenly I was finding myself craving these foods from my childhood. So, I set out to learn how to recreate some of these childhood favorites; that’s how this Potato Stroganoff came to be. It’s not just as good as the boxed kind, it’s better! This stroganoff is kinda like a good lasagna; as the leftovers sit in the fridge, the flavors have a lil party and everyone mingles together to become even better as the days go on.

Close up photo of potato stroganoff cooking in a skillet.

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Ingredients For Potato Stroganoff

Overhead photo of ingredients to make potato stroganoff. Ingredients shown are ground beef, sour cream, potatoes, garlic powder, salt, pepper, diced onions, flour, and beef broth.

…a few notes about ingredients and making this Potato Stroganoff…

I like to use a mandoline to slice the potatoes fairly thin; they cook faster when they are thinner. However, if you don’t have a mandoline handy, aim for cutting your potatoes into slices that are 1/8-inch to 1/4-inch thick. Try to ensure that the slices of potato are all pretty much the same size or else you might end up with some slices that are fully cooked while others are only halfway done.

When adding in the sour cream and beef broth, the sour cream can sometimes be a pain to smoothly blend in with the broth while in the skillet. Because of this, you’ll probably think that something’s gone totally awry in the process. But don’t worry–it hasn’t. So the first time you make this dish, you might find it easier to mix the beef broth and sour cream in a medium mixing bowl prior to adding them to the skillet.

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Pinterest pin for Potato Stroganoff recipe.

Recipe Notes, Tips & Tricks

Ingredient Swaps & Variations – If beef isn’t your thing, give this recipe a whirl with ground chicken or ground turkey. Either of those variations are just as tasty. If you opt for ground chicken, be sure to use chicken broth instead of beef broth. With ground turkey, I’d recommend using vegetable broth instead of beef broth. Are you looking to bulk up this dish a bit? If so, I’d suggest adding in sliced mushrooms.

What to Serve with Potato Stroganoff – Because Potato Stroganoff is such a hearty dish, I like to serve it with some lighter green veggies like broccoli, green beans, sautéed spinach, or a garden salad to balance things out.

Close up photo of potato stroganoff served on a blue plate.

How to Make Potato Stroganoff

Step 1. Use a mandoline or knife to cut potatoes into 1/8-inch thick slices. Add sliced potatoes to a medium sized mixing bowl of cool water to keep the potatoes from oxidizing.

Overhead photo showing steps 1 and 2 of how to make potato stroganoff. Image shows sliced potatoes in a bowl of water at the top of the image and ground beef browning in a skillet at the bottom of the image.

Step 2. In a large skillet over medium-high heat, add the ground beef. Use a spatula to break the beef into smaller chunks.

Step 3. Cook for 2-3 minutes and then add in the diced onions. Continue cooking until the onions are clear.

Overhead photo showing steps 3 and 4 of making potato stroganoff. Image shows ground beef and diced onion cooking in a skillet at the top and at the bottom shows the cooked mixture with flour and spices sprinkled on top.

Step 4. Once the onions are clear, sprinkle the flour, garlic powder, salt, and pepper over the beef and onion mixture. Stir until thoroughly combined.

Step 5. Next, add the sour cream to the mixture and stir well.

Overhead photo showing steps 5 and 6 of making potato stroganoff. Image shows sour cream being added to beef and onion mixture in a skillet at top and at the bottom shows beef broth being added to the skillet.

Step 6. After the sour cream is mixed in, add the beef broth to the skill and stir to combine.

Step 7. Add in the sliced potatoes. Cover the skillet with a lid, reduce the heat to medium, and simmer for 15-20 minutes.

Overhead photo showing steps 7 and 8 of making potato stroganoff. At the top of the image is a skillet with potato slices in a mixture of beef, onions, sour cream, and beef broth. At the bottom of the image is the cooked potato stroganoff dish.

Step 8. Check to ensure all potatoes are cooked thoroughly. Once they are, remove the skillet from the heat and let the dish stand for about 5 minutes. The sauce will thicken as the stroganoff slightly cools.

Overhead closeup photo of potato stroganoff served on a blue plate.

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

What can I use instead of sour cream for this Potato Stroganoff?

If you don’t have any sour cream on hand, opt for plain greek yogurt. It has a similar consistency to sour cream and the noticeable tang that sour cream lends to this dish.

Can I use another cut of beef in place of the ground beef in this recipe?

Absolutely! Eye of round or top sirloin are a great alternative to ground beef in this recipe; if you go with one of these options, be sure to cut the steaks into cubes that are 3/4-inch to 1-inch in size. If you’re looking for a shortcut, you could also use any cut of beef that’s been prepared by your butcher for use in stew or fajitas.

Is there a specific type of potato preferred for this Potato Stroganoff recipe?

To be honest, no. I typically use Russet potatoes when making this dish. But you could also use gold potatoes, white potatoes, or all purpose potatoes. The only potatoes I would avoid using for this stroganoff is red potatoes; they’re considered a “waxy” potato and the texture isn’t as pleasant in this dish as that of the other potatoes.

Other Recipes You May Enjoy

Potato Stroganoff

Potato Stroganoff

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This savory classic comfort food combines ground beef, sliced potatoes, sour cream, beef broth, and seasonings to create a hearty meal that will please even the pickiest of eaters.


  • 3 medium potatoes
  • 1 lb ground beef
  • 1/2 medium onion, diced
  • 1 c sour cream
  • 3 c beef broth
  • 2 tbsp all-purpose flour
  • 2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper


    1. Using a mandonline or sharp knife, cut potatoes into 1/8-inch thick to 1/4-inch thick slices. Add slices to a medium bowl filled with cool water. (This will keep the potatoes from browning due to oxidation.)

    2. Add the ground beef to a large skillet over medium high heat. Cook 2-3 minutes.

    3. Add the diced onion to the ground beef in the skillet. Continue cooking until onions are clear.

    4. Sprinkle the flour, garlic powder, salt, and black pepper over the mixture of beef and onions. Stir until the flour is thoroughly combined into the mixture.

    5. Add the sour cream into the skillet and mix well.

    6. Once the sour cream is thoroughly combined, add the beef broth to the skillet and mix well.

    7. Add the sliced potatoes to the skillet, ensuring that all of the slices are submerged in the beef broth mixture. Cover the skillet with a lid, reduce the heat to medium, and let the mixture simmer for 15-20 minutes or until the potatoes are fully cooked.

    8. Once the potatoes are fully cooked through, remove the skillet from the heat and let the potato stroganoff stand for 3-5 minutes. During this time, the sauce will thicken a little.


* Nutrition information listed below is based on dividing this dish into 6 servings.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 826mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 25g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.


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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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  1. Bonnie Howell

    I thawed the ground turkey, cut the onion and a partial packages of mushrooms I had in the fridge. I browned them as instructed. I cut the potatoes. I had chicken broth, and thought I was home free …. until I went to add the sour cream. I’m not mentioning names, but someone had been there and left less than a tablespoon in the container! I improvised by adding a little corstarch and milk to make it a cream gravy, cooked as if it was really stroganoff, and topped with a miniscule dollop of the sour cream. It was actually very good. Thankfully your recipes always leave room for adjustments.

    • Krystal

      Great improvisations, Bonnie! Potatoes and ground turkey in a cream gravy sounds delicious–so glad that you were able to make adjustments on the fly and come out with an equally hearty and comforting dinner.


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