Potato Stroganoff

Total Time Prep: 40 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
Our potato Stroganoff recipe replaces egg noodles with spuds that soak up every last drop of the creamy, tangy sauce.

Ingredients

  • 3 large potatoes
  • 1 pound ground sirloin
  • 1/2 cup chopped onion
  • 1/4 cup plus 2 tablespoons butter, divided
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1/2 teaspoon minced fresh thyme
  • Paprika and chopped fresh parsley

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; let cool slightly. Once cool enough to touch, peel and cut into 1/4-in. slices.
  2. In a large skillet over medium-high heat, cook beef and onions in 1/4 cup butter until tender. Add garlic; cook 1 minute longer. Drain; keep warm.
  3. In the same skillet, melt remaining 2 tablespoons butter. Stir in flour. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream, thyme, potatoes, beef and onions; simmer until heated through (do not boil). Garnish with paprika and parsley.

Nutrition Facts

1 serving: 608 calories, 33g fat (19g saturated fat), 131mg cholesterol, 1131mg sodium, 56g carbohydrate (6g sugars, 6g fiber), 25g protein.

We mashed up a classic stroganoff recipe by serving the nostalgic, creamy sauce over potatoes instead of the traditional egg noodles. The result is just as comforting as the original dish! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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