Potato Stroganoff is a delicious twist on the classic Beef Stroganoff, replacing pasta or rice with tender, creamy potatoes.
This dish is packed with rich flavors from mushrooms, onions, and a savory sour cream sauce, making it a comforting and satisfying meal..
How to Make Potato Stroganoff?
This comforting dish transforms simple ingredients into a creamy, savory delight with a rich, tangy sauce.
Ingredients
Base Ingredients:
- 4 medium potatoes (peeled and diced)
- 1 lb (450g) ground beef or mushrooms (for a vegetarian option)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 ½ cups mushrooms (sliced)
- 2 tbsp butter or oil
- 1 ½ cups beef or vegetable broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp paprika
- Salt & pepper to taste
For Serving (After Canning):
- ¼ cup chopped fresh parsley
- Grated Parmesan (optional)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Preparing Instructions
1: Cook the Potatoes
In a large pot, boil the diced potatoes in salted water for about 10 minutes, until just tender. Drain and set aside.
2: Prepare the Stroganoff Base
In a large skillet, heat butter or oil over medium heat. Add onions and garlic, sautéing until fragrant. Add mushrooms and cook until softened. If using ground beef, add it now and cook until browned, breaking it into small pieces.
3: Make the Sauce
Sprinkle flour over the mixture and stir to coat. Slowly pour in the broth, Worcestershire sauce, mustard, and paprika. Simmer for 5–7 minutes until thickened.
4: Combine & Finish
Reduce heat to low. Stir in sour cream and cooked potatoes, mixing gently to coat everything in the sauce. Let simmer for 2–3 minutes to blend flavors. Adjust seasoning with salt and pepper.
5: Serve & Enjoy
Garnish with chopped parsley and grated Parmesan. Serve warm as a main dish.
6: Servings
Serves: 4–6 as a main course
Presentation & Decoration
- Garnish: Sprinkle with fresh parsley and a pinch of paprika for color.
- Plating: Serve in a deep bowl with a side of crusty bread or steamed greens.
Best Time to Eat
- Weeknight Dinner: A quick and satisfying meal for busy evenings.
- Comfort Food: Perfect for cold, cozy nights.
- Family Gathering: A hearty dish for sharing with loved ones.
Portion Guide
- 1 person: 1 medium bowl
- 4–6 people: Full recipe as listed above
Storage & Shelf Life
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
- Freezing: Freeze for up to 2 months; thaw overnight and reheat before serving.
Allergy Guide
- Gluten-Free Option: Use cornstarch instead of flour to thicken the sauce.
- Dairy-Free Alternative: Substitute sour cream with a dairy-free version or coconut cream.
- Low-Sodium: Reduce salt and use low-sodium broth.
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Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.