Potato Stroganoff
Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
3 medium potatoes
1 lb ground beef
1/2 medium onion, diced
1 c sour cream
3 c beef broth
2 tbsp all-purpose flour
2 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
Directions:
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Using a mandoline or sharp knife, cut potatoes into 1/8-inch to 1/4-inch thick slices. Add slices to a medium bowl filled with cool water. (This will keep the potatoes from browning due to oxidation.)
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Add the ground beef to a large skillet over medium-high heat. Cook 2-3 minutes.
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Add the diced onion to the ground beef in the skillet. Continue cooking until onions are clear.
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Sprinkle the flour, garlic powder, salt, and black pepper over the mixture of beef and onions. Stir until the flour is thoroughly combined into the mixture.
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Add the sour cream to the skillet and mix well.
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Once the sour cream is thoroughly combined, add the beef broth to the skillet and mix well.
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Add the sliced potatoes to the skillet, ensuring that all of the slices are submerged in the beef broth mixture. Cover the skillet with a lid, reduce the heat to medium, and let the mixture simmer for 15-20 minutes or until the potatoes are fully cooked.
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Once the potatoes are fully cooked through, remove the skillet from the heat and let the potato stroganoff stand for 3-5 minutes. During this time, the sauce will thicken a little.
Notes:
Ingredient Swaps & Variations – If beef isn’t your thing, give this recipe a whirl with ground chicken or ground turkey. Either of those variations is just as tasty. If you opt for ground chicken, be sure to use chicken broth instead of beef broth. With ground turkey, I’d recommend using vegetable broth instead of beef broth. Are you looking to bulk up this dish a bit? If so, I’d suggest adding sliced mushrooms.
What to Serve with Potato Stroganoff – Because Potato Stroganoff is such a hearty dish, I like to serve it with some lighter green veggies like broccoli, green beans, sautéed spinach, or a garden salad to balance things out.
Frequently Asked Questions:
What can I use instead of sour cream for this Potato Stroganoff?
If you don’t have any sour cream on hand, opt for plain Greek yogurt. It has a similar consistency to sour cream and the noticeable tang that sour cream lends to this dish.
Can I use another cut of beef in place of the ground beef in this recipe?
Absolutely! Eye of round or top sirloin is a great alternative to ground beef in this recipe; if you go with one of these options, be sure to cut the steaks into cubes that are 3/4-inch to 1-inch in size. If you’re looking for a shortcut, you could also use any cut of beef that’s been prepared by your butcher for use in stew or fajitas.
Is there a specific type of potato preferred for this Potato Stroganoff recipe?
To be honest, no. I typically use Russet potatoes when making this dish. But you could also use gold potatoes, white potatoes, or all-purpose potatoes. The only potatoes I would avoid using for this stroganoff are red potatoes; they’re considered a “waxy” potato, and the texture isn’t as pleasant in this dish as that of the other potatoes.
Nutritional Facts:
Amount Per Serving: Calories: 381Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 826mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 25g
Recipe courtesy of Sweet Savory and Sassy.com