Beef And Potato Stroganoff Recipes

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BEEF STROGANOFF POTATOES RECIPE BY TASTY



Beef Stroganoff Potatoes Recipe by Tasty image

Here's what you need: potato, rump steak, butter, onion, garlic, mushroom, dijon mustard, paprika, beef stock, sour cream, salt, pepper, fresh parsley

Provided by Jordan Ballantine

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 servings potato, cooked
8 oz rump steak
2 tablespoons butter
1 onion, diced
2 cloves garlic, crushed
4 oz mushroom, diced
1 teaspoon dijon mustard
1 teaspoon paprika
¾ cup beef stock
3 tablespoons sour cream
salt, to taste
pepper, to taste
1 handful fresh parsley, chopped, optional

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!

Nutrition Facts : Calories 365 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 4 grams, Protein 15 grams, Sugar 7 grams

POTATOES STROGANOFF



Potatoes Stroganoff image

Who can resist creamy stroganoff coupled with family-pleasing potatoes for a hearty dinner?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
8 oz sliced fresh mushrooms
1 box (4.8 oz) Betty Crocker™ sour cream 'n chives potatoes
2 1/4 cups hot water
2/3 cup milk
1 tablespoon butter or margarine
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 4 g, TransFat 1 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!!!!!

HAMBURGER POTATO STROGANOFF



Hamburger Potato Stroganoff image

A twist on classic stroganoff- my son's favorite meal. Serve as a hotdish or over warm biscuits, noodles, toast, or mashed potatoes. (I use 1/2 to 1 lb of hamburger depending what I have to use up.)

Provided by Chef w wahl

Categories     One Dish Meal

Time 30m

Yield 1 1/4 cup, 4 serving(s)

Number Of Ingredients 10

1 lb hamburger
3 bacon
2 dashes instant minced onion
1/4 teaspoon salt
1 1/2 tablespoons all-purpose flour
1/4 teaspoon Hungarian paprika
1 dash pepper
10 1/2 ounces cream of potato soup
16 ounces milk
1 cup sour cream (optional)

Steps:

  • Cut pieces of raw bacon into small bites.
  • Place ground beef and raw bacon in a skillet.
  • Cook over medium heat, stirrring, until ground beef is well browned and bacon is browned.
  • Drain off excess grease/ fat.(okay if little fat left.).
  • add onion.
  • Blend flour, salt, paprika, pepper, and cream of potato soup in a bowl with enough milk to make a thick pourable mixture.
  • Cook over low heat uncovered 15 to 20 minutes, stirring occasionally.
  • Add remaining milk as needed to keep sauce from getting too thick stirring well after each adddition.
  • Take out any portion that doesn't want sour cream.
  • Reduce sour cream by 1/4 cup for each serving removed.
  • Add sour cream to remaining portions and heat through.
  • Serve over biscuits or noodles or toasted bread.

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