Best Beef And Potato Stroganoff Recipes

BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

Steps:

• Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
• Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
• Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
• To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.

MILLIE'S BEEF AND POTATO STROGANOFF

Steps:

• 1. Cover dehydrated potatoes with lukewarm water about 2 or 3 inches above potatoes, one hour before using. This will rehydrate them. (you can used fresh sliced potatoes, but you will have to alter cook time and maybe reduce beef broth)
• 2. Dice carrots and onions and measure out ingredients.
• 3. In large pot, lightly salt and pepper ground beef and brown till pink is gone. Drain and set aside.
• 4. In same pot add 2 tbsp. olive oil then sauté onion and carrot for 2-3 minutes or till onion is transparent. Now add minced garlic and lightly salt and pepper and sauté 1 more minute.
• 5. Now add the beef broth (remember to save 1/2 cup), ground beef, strained rehydrated potatoes, Worcestershire sauce, salt and pepper to taste, and green peas. Bring to a boil then cover and reduce heat. Simmer for 25 minutes.
• 6. Increase heat and bring to good boil, then add the cornstarch to the remaining broth with a small whisk or fork and pour this slurry into the pot. Boil for a minute to thicken, then turn off the heat and add sour cream, stir. Let set for a minute or two if it is not thickened good. It will thicken up some as it sets.

BEEF AND POTATO STROGANOFF

Steps:

• 1. Sprinkle the steak strips with salt and pepper to lightly cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
• 2. Add the onion slices,diced potatoe and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 2teaspoon flour.
• 3. Put the steak back into the pan with the onions,potatoes and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
• 4. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. Serve with it a salad and hot bread.Enjoy!!!!!

BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

Steps:

• Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
• Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
• Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
• To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.