Potatoes Stroganoff Recipes

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.

Steps:

• Cut the slice of bacon into small pieces and sauté in skillet until soft.
• Add the onions and garlic and sauté until onions are translucent.
• Add the hamburger and sauté all together until well-browned.
• Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine.
• Simmer for 5 minutes.
• Season with salt and pepper to taste, and serve over the baked potatoes.
• Makes 4 servings.

Steps:

• Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.
• Stir in mushrooms and sour cream; heat just until hot.
• High Altitude (3500-6500 ft) No changes.

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

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!

Steps:

• Preheat oven to 350 degrees; meanwhile bake potatoes in microwave for about 10 minutes on high or until tender when pierced with a fork. Place potatoes in oven to roast while making stroganoff filling.
• In a large fry pan brown hamburger, cook until hamburger is done. Meanwhile in medium bowl whisk together flour and milk until smooth and no lumps, add the salt, pepper, and onion powder. Pour into hamburger whisking constantly, making sure to get the browned meat juices from the pan. Add margarine and continue whisking until sauce is thickened and bubbly. Simmer for 2 minutes.
• Split potatoes and top with a heaping spoonful of hamburger gravy and a generous dollop of Breakstone's Sour Cream.

Steps:

• 1 Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. 2 Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender. 3 Stir in mushrooms and sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.