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Potato Stroganoff

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A dinner that epitomizes comfort food, this hearty potato stroganoff recipe combines ground beef, fresh (not dehydrated) potatoes, cream of mushroom soup, and a handful of other pantry staple ingredients into a rich meat-and-potatoes meal.

A large grey bowl of potato stroganoff with ground beef.

🥔 What Makes This Recipe So Good

  • If you’ve ever had Hamburger Helper potatoes stroganoff (a classic!) then you know exactly how tasty and savory this dish is. We’re talking lick-the-bowl-clean tasty. Of course, the boxed version uses dehydrated potatoes to make it shelf stable. There’s definitely a time and place for that, don’t get me wrong! Sometimes, though, you want to use fresh potatoes instead. That’s where our recipe comes in!
  • Fresh potatoes, ground beef, cream of mushroom soup, and a handful of pantry staples. Fewer than 10 ingredients gets you a hearty, satisfying, deliciously creamy potato stroganoff that everyone will enjoy and that won’t demolish your grocery budget.

👩🏼‍🍳 Chef’s Tips

  • To give it even more oomph, add a little cooked, diced bacon to your potato stroganoff. It’ll go really well with the other flavors in the dish while adding a little bit of smoky bacon-y goodness.
  • Make sure to salt the water really well before boiling the potatoes! That’s the only seasoning your potatoes will get in this recipe.
  • Speaking of the boiled potatoes – be careful not to over-boil them. You don’t want them super soft or mushy to the point that they fall apart. We’re not making mashed potatoes here! For potato stroganoff, the potato discs should be just fork-tender. By that I mean, you should just be able to pierce the potatoes easily with a fork using very little pressure. If you get a lot of resistance, the potatoes aren’t cooked enough. If the fork goes completely through or the potato slices break apart, they’re overcooked.
A large grey bowl of potato stroganoff with ground beef.

🥘 More Cheap Meals Your Family Will Love

A large grey bowl of potato stroganoff with ground beef.

Potato Stroganoff

Hearty and satisfying, this meat-and-potatoes dish transforms fewer than 10 ingredients into a total meal!
5 from 1 vote
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Recipe Makes: 6 servings


  • running water
  • vegetable scrub brush (or clean dish towel)
  • potato peeler
  • cutting board
  • sharp chef's knife (or mandoline slicer)
  • large, heavy-bottomed pot
  • fork
  • colander
  • Large skillet
  • large wooden spoon (or silicone spatula)


For the Potatoes

  • 2 large russet potatoes (approximately 12-16 ounces each)
  • water
  • 1 tablespoon salt

For the Stroganoff

  • 1 pound ground beef (any ratio)
  • 1 cup diced onion (approximately ½ of 1 medium onion)
  • 2 cloves garlic (minced)
  • 2 teaspoons white wine vinegar
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 cup water (or low-sodium beef broth)
  • 1 tablespoon dijon mustard
  • salt (to taste)
  • freshly ground black pepper (to taste)


  • Rinse 2 large russet potatoes under running water, scrubbing off as much surface dirt as possible. After rinsing potatoes, peel potatoes completely and place on cutting board.
  • Carefully slice potatoes into ¼-inch-thick coins using sharp knife or mandoline slicer. Exact number of potato coins will depend on size of potatoes.
  • Once both potatoes have been sliced into coins, place potatoes in large pot and fill pot with enough water that waterline sits approximately 2 inches above top layer of potatoes.
  • Sprinkle 1 tablespoon salt into water and place pot on stovetop over high heat. Bring water to rolling boil and boil potatoes 6 to 7 minutes or until potatoes can be easily pierced with fork. Be careful not to overcook potatoes.
  • Once potatoes are fork-tender, pour water and potatoes into colander. Drain potatoes well and set aside.
  • While potatoes boil, place large skillet on stovetop over medium heat. Add 1 pound ground beef to skillet and cook, breaking up ground beef with wooden spoon or spatula, until meat is browned and crumbled, approximately 7 to 10 minutes.
  • When ground beef is browned, add 1 cup diced onion and stir to incorporate. Sauté onions with ground beef 2 to 3 minutes or until onions are softened.
  • Add 2 cloves garlic and stir to incorporate. Sauté mixture 30 to 60 seconds or until garlic is just fragrant. Once garlic is fragrant, carefully drain any fat from skillet, then return skillet to heat.
  • Add 2 teaspoons white wine vinegar to skillet and stir to incorporate, making sure to scrape up any browned bits of food that may have stuck to bottom of skillet.
  • Add 1 10.5-ounce can condensed cream of mushroom soup, 1 cup water, and 1 tablespoon dijon mustard to skillet. Stir until ingredients are fully combined and well incorporated.
  • Increase heat under skillet to medium-high. Once sauce begins to bubble, reduce heat to medium low and simmer sauce 5 to 6 minutes or until thickened.
  • Add boiled potatoes to skillet and gently stir to incorporate. Taste sauce and stir in salt and freshly ground black pepper as desired.
  • Simmer mixture until potatoes are warmed through. Divide mixture into preferred portion sizes and transfer to serving plates or bowls. Serve warm.


  • Ground Beef: Leaner blends of ground beef are a little pricier, but won’t produce as much grease. They’re also not as flavorful as fattier blends, so keep that in mind when shopping.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 341kcal | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 440mg | Potassium: 866mg | Total Carbs: 29g | Fiber: 2g | Sugar: 2g | Net Carbs: 27g | Vitamin C: 10mg | Calcium: 44mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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