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Potato Stroganoff

Potato Stroganoff

Our potato Stroganoff recipe replaces egg noodles with spuds that soak up every last drop of the creamy, tangy sauce.

Calories
229
Carbohydrates
25g
Protein
17g
Potassium
271mg
Fiber
3g
Sugar
8g

Ingredients

  • 3 large potatoes
  • 1 pound ground sirloin
  • 1/2 cup chopped onion
  • 1/4 cup plus 2 tablespoons butter, divided
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1/2 teaspoon minced fresh thyme
  • Paprika and chopped fresh parsley

Direction

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; let cool slightly. Once cool enough to touch, peel and cut into 1/4-in. slices.
  2. In a large skillet over medium-high heat, cook beef and onions in 1/4 cup butter until tender. Add garlic; cook 1 minute longer. Drain; keep warm.
  3. In the same skillet, melt remaining 2 tablespoons butter. Stir in flour. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream, thyme, potatoes, beef and onions; simmer until heated through (do not boil). Garnish with paprika and parsley.

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