MILLIE'S BEEF AND POTATO STROGANOFF

Millie's Beef and Potato Stroganoff image

Provided by Millie Johnson

Time 30m

Number Of Ingredients 12

3 c dehydrated potatoes
2 lb ground beef
3 3/4 c beef broth * save 1/2 cup to make slurry
2/3 c diced onions
2/3 c frozen green peas
1/2 c diced carrot
1/2 c sour cream
1 tsp minced garlic
2 - 3 Tbsp worcestershire sauce
3 Tbsp cornstarch
2 Tbsp olive oil
salt & pepper to taste

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.