Millies Beef And Potato Stroganoff Recipes

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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

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

BEEF AND POTATOES SKILLET STROGANOFF



Beef and Potatoes Skillet Stroganoff image

Weeknight stroganoff? Here's an easy way to get it with what's in your cupboard.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 small onion, chopped
1 box (4.5 oz) Betty Crocker™ loaded baked potatoes
1 3/4 cups boiling water
1 cup milk
2 tablespoons butter or margarine
2 cups frozen cut green beans
1 can (4 oz) mushroom pieces and stems, drained
1/2 cup sour cream
1 tablespoon ketchup
2 tablespoons chopped tomato

Steps:

  • In 10-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Remove beef from skillet; set aside.
  • In skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green beans. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
  • Stir in cooked ground beef, mushrooms, sour cream and ketchup. Cover; cook over medium heat until thoroughly heated. Garnish with tomatoes.

Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 8 g, TransFat 1 1/2 g

MITZIE'S BEEF STROGANOFF



Mitzie's Beef Stroganoff image

I couldn't find a beef stroganoff recipe using ground beef that I liked anywhere, so I asked on Facebook, and one of my friends messaged me her personal recipe, which I tried and loved! Serve over egg noodles.

Provided by JARRIE

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h25m

Yield 4

Number Of Ingredients 12

1 pound ground beef
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 onion, diced
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons Worcestershire sauce
¾ teaspoon prepared mustard
¼ cup light sour cream
¼ cup light cream cheese, softened

Steps:

  • Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.
  • Melt butter in the skillet over medium heat. Cook and stir onion and garlic in hot butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
  • Place a cover on the skillet, reduce heat to medium-low, and cook mixture at a simmer until the consistency is gravy-like, about 1 hour.
  • Stir sour cream and cream cheese through the beef mixture to serve.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 14 g, Cholesterol 87.9 mg, Fat 19.3 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 8.9 g, Sodium 541.7 mg, Sugar 4.3 g

MARLENE'S BEEF STROGANOFF



Marlene's Beef Stroganoff image

Creamy sauce with meat that falls apart in your mouth, served over egg noodles. Great with a salad. Very much worth the wait!!!!

Provided by CyndeG

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h45m

Yield 6

Number Of Ingredients 7

cooking spray
2 pounds beef flank steak, cut into bite-size pieces
2 green bell peppers, seeded and chopped
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
1 (10.5 ounce) can condensed French onion soup (such as Campbell's ®)
1 (8 ounce) package egg noodles
1 (16 ounce) container sour cream

Steps:

  • Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.7 g, Cholesterol 113.6 mg, Fat 27 g, Fiber 2.3 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 782.9 mg, Sugar 4.2 g

POTATOES STROGANOFF



Potatoes Stroganoff image

Who can resist creamy stroganoff coupled with family-pleasing potatoes? Healthy Twist: Shave off a few more calories by substituting ground turkey breast for the ground beef and using skim milk and reduced-fat sour cream. Did you Know: Stroganoff is named after a nineteenth-century Russian diplomat, Count Paul Stroganov.

Provided by Recipezaar BCP

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb lean ground beef
1/2 teaspoon garlic powder
1 (5 ounce) package Betty Crocker au gratin potatoes
2 cups hot water
2/3 cup milk
1 (4 ounce) can Green Giant mushroom pieces and stems, drained
1/3 cup sour cream

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.

Nutrition Facts : Calories 277, Fat 12.5, SaturatedFat 6.5, Cholesterol 51, Sodium 797.5, Carbohydrate 28.8, Fiber 1.5, Sugar 0.1, Protein 16.4

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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