This hamburger & potato stroganoff skillet is a homemade version of the classic Hamburger Helper stroganoff I grew up eating. This one-pan recipe uses hash brown potatoes and ground beef that are cooked in a rich mushroom sauce. Dishes made from scratch can be easy too!
I'm always on the lookout for new recipes to feed my hungry family at suppertime. It's so easy to get stuck in a rut of making the same things over and over.
I don't know about you, but Hamburger Helper was on constant rotation at my house growing up. It's an inexpensive, convenient and passes as a decent, hearty meal for many families.
While I have nothing against the original, I love taking a concept and making a homemade version with not a ton more effort than opening a box. This recipe breathes some new life into a stroganoff recipe.
Why You'll Love This Recipe
- This is a one-pot recipe that doesn't require anything to be cooked separately. No boiling noodles!
- It's a hearty, stick-to-your-ribs kind of meal that will satisfy hungry tummies.
- Using hash brown potatoes instead of egg noodles is a fun twist on a classic recipe.
- This recipe uses no canned soup!
Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!
- Ground beef - Easier and cheaper than using steak. Lean ground beef works best, and you will want to drain most of the excess grease. A little grease is okay. Try with ground turkey, too!
- Mushrooms - White or baby Bella mushrooms sliced. Give the sauce a mouth-watering umami flavor.
- Potatoes - While the boxed version uses dehydrated potato slices, I'm using hash brown potatoes. I usually buy the Simply Potatoes brand found in the refrigerated section. Thawed frozen hash browns would also work, but be sure to drain any extra liquid. You need about 4 cups.
- Beef broth - Provides liquid for the potatoes to cook in as well as flavors the stroganoff sauce or gravy. I love using beef bone broth as I feel it has more flavor than regular.
- Dijon mustard - Gives a hint of acid and some nice flavor.
- Sour cream - An essential ingredient for stroganoff. Finishing the dish with sour cream gives it it's traditional creamy texture and hint of acidic flavor.
This recipe will give you dinner on the table in 30 minutes. Here's how to make it:
Step 1: Heat olive oil in a large skillet.
You want the pan to be large enough to easily fit everything. Add ground beef and season with salt, pepper and garlic powder. Cook until the hamburger mostly cooked through. Drain most of the excess grease, leaving about a tablespoon.
Step 2: Add the chopped onion and mushrooms to the skillet. Sauté 4-5 minutes until onions and mushrooms soften. Add minced garlic and cook another minute to give the garlic a chance to cook.
Step 3: Sprinkle flour over the meat mixture. Stir to dissolve flour and cook for about a minute to get rid of any floury taste. The flour is going soak up any excess grease and will help thicken the stroganoff sauce once the liquid is added.
Add beef broth, Dijon mustard, Worcestershire sauce and potatoes.
Step 4: Bring mixture to a simmer. Cover and reduce heat to low. Simmer for 15-20 minutes until potatoes are cooked through, stirring a couple times throughout.
Be cautious to not let the mixture simmer too hard as it will cause the hash browns to fall apart. A low steady simmer is perfect to cook everything.
Step 5: Finish the stroganoff by adding the sour cream. Both bring some acidity to the sauce and the sour cream gives the sauce it's signature creaminess.
Stir mixture until well combined. At this point, you do not want the mixture to simmer again. Just heat it through on low for a couple more minutes.
Step 6: Garnish with some chopped parsley and serve hot!
- Use the right size skillet. You want the skillet to be large enough to easily fit everything and be able to stir it. When in doubt, grab the larger pan. I love my cast iron!
- Check for seasoning throughout. Things like the type of beef broth can have an effect on the seasoning level of the recipe. Add some extra salt and pepper after cooking the potatoes if you find that it needs a little more.
- Do not boil the mixture after adding the sour cream! No one likes a curdled sauce!
This hearty dish doesn't require anything more than maybe a veggie side for a complete and filling meal. Green beans happen to be my favorite with stroganoff, but any veggie your family enjoys will be perfect.
A nice, simple garden salad would also be a great choice!
Leftover stroganoff can be kept in an airtight container in the refrigerator for 3-4 days.
Reheat portions in the microwave or on the stove. My husband loves taking leftovers like this to work the next day for lunch. Filling and delicious!
While you can use either full-fat or low-fat sour cream to add creaminess to your stroganoff, plain Greek yogurt is a great alternative! It will still give the sauce it's signature hint of tang.
Absolutely! I often swap ground beef for ground turkey in recipes. The flavorful, rich sauce will make it hard to even tell the difference!
If you prefer, you can shred your own hash browns to use in the stroganoff. To avoid extra moisture, be sure to dry the shredded potatoes well on a paper towel before adding. Small diced potatoes would also work, but cooking time may need to be adjusted.
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Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Hamburger & Potato Stroganoff
- 1 tbsp. olive oil
- 1 # ground beef
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup yellow onion chopped
- 8 oz. fresh mushrooms sliced
- 2 cloves minced garlic
- ¼ cup all purpose flour
- 2 ½ cups beef broth divided
- 1 tbsp. Worcestershire sauce
- 20 oz. bag refrigerated hash brown potatoes 4 cups
- 1 tsp. Dijon mustard
- ½ cup sour cream
- chopped parsley optional
- Heat olive oil in a large skillet or cast iron skillet. Add ground beef and season with salt and pepper. Cook until meat is mostly cooked through. Drain most of the excess grease.
- Add chopped onion and mushrooms to the skillet. Saute 4-5 minutes until onions and mushrooms soften. Add minced garlic and cook another minute.
- Sprinkle flour over the meat mixture. Stir to dissolve flour and cook one minute. Add beef broth, Dijon mustard, Worcestershire sauce and potatoes.
- Bring mixture to a simmer. Cover and reduce heat to low. Simmer for 15-20 minutes until potatoes are cooked through, gently stirring a couple times throughout.
- Add sour cream. Stir mixture until well combined. Do not allow the mixture to simmer once the sour cream is added.
- Garnish with chopped parsley, if desired.