Best Potatoes Stroganoff Recipes

POTATOES STROGANOFF

Steps:

• In 12-inch skillet, cook beef and mushrooms over medium heat, stirring occasionally, until beef is brown and mushrooms are tender; drain. Stir in Potatoes, Sauce Mix, hot water, milk, butter and mustard.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until potatoes are tender.
• Stir in sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands). Sprinkle with chopped parsley.

BEEF STROGANOFF POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C (400°F).
• Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
• Cut the steak into thin strips and sear in a hot pan. Remove the steak.
• Melt the butter in the pan, then add the onions and garlic. Season with salt.
• Cook the onions and garlic until translucent, then add the mushrooms.
• When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
• Stir in the beef stock, then simmer until mostly reduced.
• Add the soured cream, then add the seared beef back in as well.
• Season with salt and pepper and remove from the heat immediately.
• Stuff the potato skins with the stroganoff mixture.
• Bake for 8-10 minutes.
• Sprinkle with parsley and serve.
• Enjoy!

BAKED POTATOES STROGANOFF

Steps:

• Cut the slice of bacon into small pieces and sauté in skillet until soft.
• Add the onions and garlic and sauté until onions are translucent.
• Add the hamburger and sauté all together until well-browned.
• Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine.
• Simmer for 5 minutes.
• Season with salt and pepper to taste, and serve over the baked potatoes.
• Makes 4 servings.

BEEF STROGANOFF-STUFFED POTATOES

Steps:

• Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
• Dissolve bouillon in 1/2 cup water; set aside.
• In nonstick skillet heat oil over high heat.
• Add beef; cook, stirring, until browned about 5 minutes.
• Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
• Add bouillon mixture; bring to a boil.
• Reduce heat to low; cover.
• Simmer until meat is very tender, about 30 minutes.
• Stir together flour and 1 Tablespoon water, set aside.
• Stir sour cream into beef mixture.
• Stir in flour mixture; cook until thickened, 1-2 minutes.
• Spilt baked potatoes lengthwise, fluff with fork.
• Top with beef mixture and parsley.
• Serve while warm.

POTATOES STROGANOFF RECIPE - (4.3/5)

Steps:

• 1 Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. 2 Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender. 3 Stir in mushrooms and sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands).

AU GRATIN POTATOES STROGANOFF

Steps:

• Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
• Stir in mushrooms and sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands).

POTATOES STROGANOFF

Steps:

• Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.
• Stir in mushrooms and sour cream; heat just until hot.
• High Altitude (3500-6500 ft) No changes.

BEEF AND POTATOES SKILLET STROGANOFF

Steps:

• In 10-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Remove beef from skillet; set aside.
• In skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green beans. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
• Stir in cooked ground beef, mushrooms, sour cream and ketchup. Cover; cook over medium heat until thoroughly heated. Garnish with tomatoes.

GOAT STROGANOFF WITH RUSSIAN BANANA FINGERLING POTATOES, BABY CARROTS, POTATO STRAWS AND FRESH DILL

Steps:

• Pat the goat dry with paper towels and season all sides with salt and pepper. Heat a pot just wide enough to comfortably fit all 4 pieces of goat over medium-high. (You don¿t want to cram the pieces together, but you don¿t want too much extra room either.) Add 1/4 cup of the canola oil to the bottom of the empty pot when hot and heat until smoking. (You are looking for a nice white puffy smoke to appear; that's when you know it's hot enough for searing.) Carefully lay the goat into the hot pan. Sear the goat on each side until golden brown and a crust forms, about 2 minutes per side.
• Add the peppercorns, thyme, garlic, bay leaves, carrot and onion to the pot. Cover with the stock and bring to a boil. Turn down the heat to a gentle simmer and cook until the meat is tender and falling off the bone, about 3 hours. Let the meat cool to room temperature in the liquid.
• Meanwhile, place the potatoes in a small pot and cover with water. Season the water with salt. Bring just to a boil, immediately turn down to just below a simmer and cook gently until the potatoes are tender. Cool the potatoes in the liquid to retain flavor and moisture. When cool, remove the potatoes from the liquid and store in the refrigerator.
• Repeat the process for the potatoes with the baby carrots in a separate pot.
• Remove the goat meat from the liquid using a slotted spoon and place it in a clean empty pan. Gently pull apart and shred the meat. If the meat is too hot to handle, use a fork. Take care while shredding to remove any extra fat, sinew or vegetables. You want just clean shredded goat meat. Using a mesh strainer, pour just enough of the cooking liquid over the shredded meat to cover. Remove excess fat from the top of the liquid by skimming with a small spoon or ladle.
• Heat the remaining 2 tablespoons of canola oil in a small saute pan until smoking. Add the potatoes and carrots, season with salt and pepper, and saute until a little golden brown, about 4 minutes.
• In a small saucepan, warm the goat in its liquid. Stir in the sour cream. Check for seasoning, adding a little salt and pepper if needed.
• In a flat bowl or large plate, arrange the carrots and potatoes in the center in a ring, leaving a little room in the middle. Spoon the goat meat in the middle, allowing it to gently cover a little of the vegetables, but not all. Top with the Potato Straws and dill sprigs.
• Preheat the oil in a deep fryer to 250 degrees F.
• Slice the potato using a Japanese mandoline with the medium julienne attachment into a container with cold water. Rinse the sliced potatoes under running water until the water runs clear. Remove from the water, pat dry, and fry until golden brown, about 5 minutes. Carefully remove from the oil onto a tray lined with paper towels to absorb any excess grease. . Season with a little salt and reserve.

BAKED POTATOES STROGANOFF

Steps:

• Preheat oven to 350 degrees; meanwhile bake potatoes in microwave for about 10 minutes on high or until tender when pierced with a fork. Place potatoes in oven to roast while making stroganoff filling.
• In a large fry pan brown hamburger, cook until hamburger is done. Meanwhile in medium bowl whisk together flour and milk until smooth and no lumps, add the salt, pepper, and onion powder. Pour into hamburger whisking constantly, making sure to get the browned meat juices from the pan. Add margarine and continue whisking until sauce is thickened and bubbly. Simmer for 2 minutes.
• Split potatoes and top with a heaping spoonful of hamburger gravy and a generous dollop of Breakstone's Sour Cream.