Best 3 Beef And Potato Stroganoff Recipes

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If you're looking for a warm, hearty, and flavorful dish that's perfect for a chilly evening or special occasion, beef and potato stroganoff is an excellent choice. Originating from Russia, this classic dish features tender beef, creamy sauce, aromatic mushrooms, and tender potatoes, all combined in a symphony of flavors. Whether you prefer traditional recipes or modern variations, there are countless ways to prepare beef and potato stroganoff, each offering a unique culinary experience. In this article, we will delve into the world of beef and potato stroganoff, exploring the history of this beloved dish, providing tips for selecting the best ingredients, and presenting a variety of recipes that cater to different tastes and preferences. So, put on your apron and get ready to embark on a culinary journey to discover the perfect beef and potato stroganoff recipe that will tantalize your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO



Beef and Vegetable Stroganoff-Topped Potato image

Dinner for two? A can of Progresso™ Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 10

1 medium baking potato
1 teaspoon olive or vegetable oil
4 oz beef flank steak, cut across grain into thin bite-size strips
1 cup sliced fresh mushrooms
1 small onion, cut into thin wedges
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 can (18.5 oz) Progresso™ Light savory vegetable barley soup
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g

MILLIE'S BEEF AND POTATO STROGANOFF



Millie's Beef and Potato Stroganoff image

We have been avoiding processed foods and my hubby has been missing the hamburger helper. So, this is my take on it, made from scratch ! I used my dehydrated potatoes, and rehydrated them an hour or so before using them. (just pour lukewarm water on them and let set) You could use fresh potatoes, but would have to adjust the...

Provided by Millie Johnson

Categories     Other Main Dishes

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.

BEEF AND POTATO STROGANOFF



BEEF AND POTATO STROGANOFF image

Had this for lunch today and it was so good and creamy.Will be making this for our Church Potluck Dinner.

Provided by Becky Hudgins

Categories     Beef

Time 1h15m

Number Of Ingredients 12

2 lb cubed round steak, cut into thin strips
1/2 c all purpose flour
4 Tbsp butter
4 Tbsp olive oil
2 medium onion sliced
1 lb russet potatoes peeled and diced
1 lb fresh mushrooms, sliced
2 can(s) 10-3/4 chicken broth
2 can(s) 10-3/4 cream of mushroom soup
salt and pepper to taste
16 oz sour cream and chives
2 lb cooked medium wide egg noodles

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!!!!!

Tips:

  • Use a good quality beef: The type of beef you use will greatly affect the flavor of your stroganoff. Look for a chuck roast or another cut of beef that is well-marbled.
  • Cut the beef against the grain: This will help to make the beef more tender.
  • Brown the beef in batches: Don't overcrowd the pan, or the beef will steam instead of brown. Brown the beef in batches, removing it from the pan as it browns.
  • Use a good quality broth: The broth you use will also greatly affect the flavor of your stroganoff. Use a beef broth that is rich and flavorful.
  • Don't overcook the beef: Overcooked beef will be tough and chewy. Cook the beef until it is just tender.
  • Use a good quality sour cream: Sour cream is an essential ingredient in stroganoff. Use a full-fat sour cream that is thick and creamy.
  • Don't boil the sour cream: Boiling the sour cream will cause it to curdle. Stir in the sour cream at the end of cooking, and do not let it boil.

Conclusion:

Beef and potato stroganoff is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious and flavorful stroganoff that your family and friends will love. Serve it over rice, noodles, or mashed potatoes, and enjoy!

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