Name: Beef Stroganoff With Potatoes Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 medium potatoes (sliced 1/8 to 1/4-inch thick); 1 lb ground beef; 1/2 medium onion (diced); 1 cup sour cream; 3 cups beef broth; 2 tbsp all-purpose flour; 2 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

This Beef Stroganoff with potatoes recipe has become our family’s most requested dinner, appearing on our table at least twice a month regardless of season. I first learned it from my mother, who would prepare it every Sunday when relatives gathered around our crowded dining table. What began as my attempt to recreate a taste of home has now become my husband James’ favorite meal and even won over my typically picky toddler Neil, who asks for “the brown sauce with noodles” whenever he spots beef in our grocery cart.

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What makes this recipe special for my family isn’t just the perfectly tender beef or the rich, creamy sauce that coats every bite, it’s the addition of potatoes that sets it apart from traditional versions. My mother always insisted that potatoes added both heartiness and a subtle sweetness that balanced the tanginess of the sour cream.

Creamy ground beef and potato casserole topped with fresh parsley on a black plate

The secret lies in how you prepare the beef and when you add each ingredient, creating layers of flavor that transform simple ingredients into something truly comforting.

What you will find in this article:

Ingredients You’ll Need

3 medium potatoes: These create a hearty base that soaks up the delicious sauce while adding a subtle sweetness.
1 lb ground beef: The star of our dish, providing rich flavor and satisfying texture.
1/2 medium onion, diced: Adds aromatic depth and a gentle sweetness when cooked down.
1 c sour cream: Creates the signature tangy creaminess that defines a good stroganoff.
3 c beef broth: Forms the foundation of our sauce with its deep, savory flavor.
2 tbsp all-purpose flour: Works as a thickening agent to give our sauce the perfect consistency.
2 tsp garlic powder: Infuses the dish with aromatic warmth without overpowering the other flavors.
3/4 tsp salt: Enhances all the flavors while balancing the richness of the beef and cream.
1/2 tsp black pepper: Adds a gentle heat and complexity that complements the beef perfectly.

If you’re curious about how fat content affects your dishes, America’s Test Kitchen has an excellent article about that.

Flat lay of ingredients including ground beef, potatoes, flour, onions, sour cream, broth, and seasonings on a marble surface

Ingredient Substitutions

If you need to make some swaps in this potato stroganoff recipe, here are some options that work well:

Onion: Leeks or shallots make excellent substitutes.

Sour cream: Greek yogurt provides a similar tanginess with less fat, or try dairy-free sour cream if you’re avoiding dairy.

Potatoes: Sweet potatoes add a lovely twist with more nutrients, or cauliflower florets for a lower-carb alternative.

All-purpose flour: Cornstarch (use half the amount) works well for gluten-free diets, or rice flour maintains a similar texture.

Garlic powder: Fresh minced garlic (about 2-3 cloves) adds more vibrant flavor.

Love this potato version but need a mushroom-free option? Check out my Beef Stroganoff Recipe Without Mushrooms that’s perfect for mushroom-averse family members while still delivering all the creamy, savory flavor you crave!

Equipment You’ll Need

Large skillet with lid: Essential for cooking the beef and allowing potatoes to simmer properly.
Sharp knife or mandoline: For slicing potatoes into consistently thin pieces.
Medium bowl: To hold the potato slices in water.
Wooden spoon or spatula: For breaking up ground beef and stirring ingredients together.
Measuring cups and spoons: For accurate ingredient portions.
Cutting board: Provides a safe surface for chopping onions and slicing potatoes.

Step by Step Instructions

Slice your potatoes using a mandoline or sharp knife into uniform pieces about 1/8 to 1/4-inch thick. Place the slices in a bowl of cool water to prevent browning while you prepare the other ingredients.

Sliced raw potatoes in a bowl and uncooked ground beef in a frying pan on a marble surface – Step 1 and Step 2

In a large skillet over medium-high heat, brown the ground beef for 2-3 minutes, breaking it apart with a wooden spoon as it cooks.
Add the diced onion to the beef and continue cooking until the onions become translucent and fragrant, about 3-4 minutes.

Cooked ground beef and diced onions in a non-stick skillet - Step 3 — Cooked ground beef and diced onions in a non-stick skillet – Step 3

Sprinkle the flour, garlic powder, salt, and black pepper over the beef and onion mixture. Stir continuously until the flour is completely incorporated and no white spots remain.
Gently fold in the sour cream until it’s fully combined with the beef mixture. This creates the base of your creamy sauce.

Cooked ground beef and diced onions in a skillet topped with a dollop of sour cream - Step 5 — Cooked ground beef and diced onions in a skillet topped with a dollop of sour cream – Step 5

Pour in the beef broth, stirring slowly to create a smooth, consistent sauce. If the sauce looks a bit separated, don’t worry, it will come together as it simmers.
Drain the potato slices and add them to the skillet, making sure they’re all submerged in the sauce. Cover with a lid, reduce heat to medium, and let everything simmer for 15-20 minutes until the potatoes are fork-tender.

Creamy potato and ground beef mixture simmering in a pan, with visible seasonings

Once the potatoes are cooked through, remove the skillet from heat and let your stroganoff rest for 3-5 minutes. This allows the sauce to thicken to the perfect consistency and lets the flavors fully develop.

Cooking Time and Temperature

Yield: 4-6 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Medium-high heat for browning beef and onions, then medium heat for simmering until potatoes are tender.

My Success Secrets for the Best Beef Stroganoff With Potatoes Recipe

I’ve learned through many Sunday dinner experiments that the thickness of your potato slices can make or break this dish. That’s why I like to use a mandoline to slice the potatoes. I can assure you that the thinner potatoes slices cook faster. I always suggest to my readers cutting potatoes into slices that are 1/8-inch to 1/4-inch thick.

Another point: Try to ensure that all the slices are almost the same size.

Sliced potatoes and ground beef in creamy sauce cooking in a skillet

One more secret: When you add the sour cream to the beef broth in the skillet, it might look a bit curdled at first. Don’t panic! This is completely normal. If you’re making this for the first time, I recommend mixing the sour cream and beef broth together in a separate bowl before adding to the skillet. This simple step makes the sauce blend more smoothly. Actually, I learned this trick after a few family dinner mishaps where I thought I’d ruined the dish, but it turned out perfect in the end!

Side Dishes

Fresh green salad with vinaigrette dressing.
Steamed green beans or asparagus tossed with a little butter and lemon.
Simple dinner rolls or crusty bread.
Braised red cabbage.
Quick-pickled cucumbers.
Roasted carrots with honey glaze.
Simple cucumber and tomato salad.
Sautéed mushrooms for mushroom lovers.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken when chilled.. this is completely normal.
To reheat on stovetop: Add a splash of beef broth or water and warm over medium-low heat, stirring occasionally.
For microwave reheating: Cover with a damp paper towel and heat in 45-second intervals, stirring between each.
Make-ahead option: Prepare the beef sauce without potatoes, refrigerate, then add fresh potato slices when reheating.
Not recommended for freezing as potatoes and cream sauce may change texture when thawed.
If meal prepping, consider freezing just the seasoned beef mixture separately from the potatoes and sauce.

If you’re looking to try other budget-friendly meat options, my Budget-Friendly Chicken Thigh and Cabbage Recipe uses similar cooking techniques but with completely different flavors.

Answering Your Questions

Can beef stroganoff have potatoes?

Absolutely, potatoes make a wonderful addition to beef stroganoff.

What is the sauce in beef stroganoff made of?

The classic stroganoff sauce combines beef broth with sour cream for that signature tangy creaminess, with flour helping to thicken everything to the perfect consistency.

How to add more flavor to beef stroganoff?

For deeper flavor, try browning your beef really well, adding a splash of Worcestershire sauce, or stirring in some dijon mustard and fresh herbs just before serving.

How to make beef stroganoff easy?

Keep it simple by using ground beef instead of steak strips, prepping ingredients before you start cooking, and following my tip about mixing the sour cream and broth beforehand!

Creamy Dutch Oven Beef Stroganoff: Tender beef strips and a rich, velvety sauce come together in this one-pot wonder cooked to perfection in a Dutch oven.