Hamburger Potato Stroganoff
Rich, hearty, and irresistibly creamy, Hamburger Potato Stroganoff is the ultimate comfort food perfect for busy weeknights or casual family dinners. This one-pan wonder combines savory ground beef, tender russet potatoes, and earthy mushrooms in a luscious, paprika-spiced sauce made with beef broth, sour cream, and a touch of milk for extra creaminess. With a quick prep time of just 15 minutes and only 35 minutes of cooking, this easy-to-make recipe delivers a satisfying meal in under an hour. Garnished with fresh parsley for a pop of color, this dish is a modern twist on classic stroganoff, offering layers of flavor in every comforting bite. Pair it with a side of crusty bread or a crisp green salad for a complete meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet or deep sauté pan, heat the vegetable oil over medium-high heat.
Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess grease and transfer the beef to a separate plate. Set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become golden brown.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in the beef broth and milk, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Add the paprika, salt, and black pepper, stirring to combine. Return the cooked ground beef to the skillet.
Stir in the diced potatoes, ensuring they are submerged in the sauce. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Once the potatoes are cooked, remove the skillet from heat and stir in the sour cream until fully incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 41.3 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 843 mg | 65% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5432 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
