Beef Stroganoff with Mashed Potatoes

There’s a moment when a home-cooked meal slows you down and makes you breathe a little deeper — that’s exactly what this Beef Stroganoff with Mashed Potatoes does. Imagine the warm, savory aroma of browned beef and sweet onion, garlic blooming gently as you stir; the tang of Worcestershire and the silk of sour cream folding into a rich, glossy sauce; and beneath it all, fluffy mashed potatoes that cradle every spoonful. The textures play beautifully against one another: tender, seasoned meat, a velvety sauce, and pillowy potatoes that soak up the goodness.

This recipe is the kind of food that comforts: ideal for a family weeknight when you want something filling and quick, or for a small gathering when you want to serve something crowd-pleasing without fuss. It also brings a nostalgic, cozy feeling to the table during colder months — perfect for those evenings when you want to linger over dinner. If you enjoy variations on classic comfort food, you might also like a similar braised option like apple vinegar braised beef short ribs with mashed potatoes, which leans into slow-cooked depth rather than speed.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Nutrition per serving (approximate):

Calories: 660 kcal
Protein: 26 g
Carbohydrates: 45 g
Fat: 43 g
Fiber: 3 g
Sodium: variable (depends on broth and salt added)

These figures are estimates calculated from standard ingredient values (USDA FoodData Central) and typical mashed-potato preparations; individual values will vary with lean of beef, type of sour cream, and how the mashed potatoes are prepared. For reliable reference on portion sizes and nutrient data, see USDA FoodData Central and guidance from health organizations such as the Mayo Clinic.

Why You’ll Love It

This version of beef stroganoff is a harmony of flavors and textures: rich umami from beef and Worcestershire sauce, bright notes from the onion, and a tangy creaminess from sour cream that keeps the sauce lush without heaviness. It’s wonderful for family dinners because it’s fast — most of the work is browning and stirring — and it leaves plenty of room for customization. Make it for a weekday meal when you want comfort without complication, or serve it when friends drop by unexpectedly; it feels like a special dish without the fuss. The social aspect — passing a big skillet and heaping spoons into bowls — makes it an instant communal favorite.

How to Make Beef Stroganoff with Mashed Potatoes

Ingredients:

1 lb (454 g) ground beef (80/20 recommended for flavor)
1 onion, chopped (about 1 cup)
2 cloves garlic, minced
1 cup (240 ml) beef broth
1 cup (240 g) sour cream (full-fat for best texture)
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 cups mashed potatoes (prepared; see notes)

Optional ingredients and substitutions:

Use ground sirloin or 90/10 for leaner beef (increase sour cream slightly to keep sauce rich).
Substitute Greek yogurt (full-fat) for sour cream for tang and extra protein (stir in off heat to prevent curdling).
Add 1 cup sliced mushrooms when browning the beef for a classic stroganoff twist.
Use gluten-free flour or 1 tbsp cornstarch mixed with cold water as a thickener to make it gluten-free.
Swap beef broth for low-sodium vegetable broth for slightly lighter flavor.

Step-by-step instructions:

In a large skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic until fully cooked and the onion is translucent. Break the meat into small pieces as it cooks. Drain excess fat if necessary, leaving a small film for flavor.
Stir in the flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
Gradually add the beef broth while stirring constantly to avoid lumps; bring to a gentle simmer.
Add the Worcestershire sauce, and season with salt and pepper to taste. Reduce heat to low.
Mix in the sour cream, stirring until the sauce is smooth and heated through — do not boil after adding sour cream to prevent curdling. Cook just until warmed.
Serve the stroganoff spooned generously over the 4 cups of mashed potatoes.

Practical tips:

Avoid overcooking after adding sour cream — gentle warmth is enough to meld flavors.
If sauce is too thin, simmer a few minutes more or mix 1 tsp cornstarch with cold water and whisk it in. If too thick, add a splash of broth or milk.
Taste and adjust seasoning at the end; Worcestershire adds umami but a little extra salt may be needed depending on broth.

Best Pairings

Classic: Steamed green beans or roasted Brussels sprouts add color and a slightly bitter counterpoint.
Bread: Warm buttered rolls or crusty bread to mop up the sauce.
Beverage: A medium-bodied red wine (e.g., Merlot) or a malty amber ale complements the beef; for non-alcoholic options, try iced tea or a sparkling apple cider.
Lighter option: Serve with a crisp green salad dressed with lemon vinaigrette to cut richness.
Breakfast-ish twist: Leftover stroganoff can be scooped onto buttered toast or a toasted English muffin for a savory brunch feel.

Storage Instructions

Room temperature: Serve immediately; do not leave perishable food out longer than 2 hours (1 hour if room temp is above 90°F / 32°C) to stay food-safe.
Refrigeration: Store leftovers in airtight containers for 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen the sauce.
Freezer: Separate the mashed potatoes and stroganoff in freezer-safe containers. Ground-beef stroganoff freezes well for up to 2–3 months; thaw overnight in the refrigerator before reheating. Mashed potatoes also freeze for 2–3 months; when reheating, add butter or milk to restore creaminess.

Chef’s Advice

Use freshly minced garlic and a good-quality Worcestershire sauce — they punch up flavor more than you’d expect.
If using lean beef, add a pat of butter or a tablespoon of olive oil when browning to preserve mouthfeel.
For silky sauce, bring broth to a simmer before adding to the flour-coated meat, stirring constantly to incorporate.
If you want a glossy finish, finish with a teaspoon of cold butter whisked in off-heat.
When making mashed potatoes, warm the milk/butter before adding; cold dairy cools the potatoes and makes them gluey.

Creative Twists

Mushroom & Thyme Stroganoff: Add 8 oz sliced cremini mushrooms when browning meat and 1 tsp fresh thyme; sauté until mushrooms release liquid and brown.
Lighter Stroganoff with Greek Yogurt: Use 1 cup plain full-fat Greek yogurt in place of sour cream; fold in off heat for tang and extra protein.
Gluten-Free & Creamy: Replace flour with 1 tbsp cornstarch dissolved in 2 tbsp cold water; add after broth to thicken. Serve over cauliflower mash instead of potatoes for a low-carb version.
Smoky Paprika Variation: Stir in 1 tsp smoked paprika and a pinch of cayenne for warmth and depth.
One-Skillet Dinner: Make mashed potatoes from scratch in the same pan by pushing cooked beef to one side, adding diced potatoes, broth, and covering to steam—finish with milk and butter, then combine.

Recipe Q&A

Q: Can I substitute ground turkey or chicken?
A: Yes. Use ground turkey or chicken, but add a bit more fat (butter or olive oil) or sour cream to maintain richness; flavor will be lighter.

Q: Why did my sour cream curdle?
A: Sour cream can separate if the sauce is too hot or boiling after it’s added. Remove from heat and stir just until warmed, or temper it by whisking a few tablespoons of hot sauce into the sour cream first.

Q: How do I make this healthier without losing flavor?
A: Use leaner ground beef (90/10), swap half the sour cream with plain Greek yogurt (add off heat), or serve over cauliflower mash to reduce carbs.

Q: Can I make this ahead?
A: Yes—prepare the sauce and mashed potatoes separately, refrigerate up to 3 days, then reheat gently and assemble just before serving.

Q: What should I do if the sauce is too thin?
A: Simmer a few minutes to reduce, or whisk 1 tsp cornstarch with cold water and stir in; cook until thickened.

Conclusion

Give this Beef Stroganoff with Mashed Potatoes a try the next time you want food that feels like a warm hug — fast enough for a weeknight, comforting enough for company. If you enjoy exploring related recipes, you might like the slightly different approach in the Ground Beef Stroganoff Recipe – Countryside Cravings for another take on the classic, or compare serving ideas with the Beef stroganoff with mashed potato – Magic Ingredient. Love the recipe? Share your photos and tips in the comments or tag our community so we can celebrate your kitchen wins together.

(Ingredient nutrition estimates referenced against USDA FoodData Central and typical prepared mashed potato values; consult the original databases for exact values if you need precise calorie/macronutrient tracking.)