Baked Potatoes Stroganoff Food

POTATOES STROGANOFF

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.

POTATOES STROGANOFF RECIPE - (4.3/5)

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).

BEEF STROGANOFF POTATOES RECIPE BY TASTY

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!

POTATOES STROGANOFF

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.

HAMBURGER POTATO STROGANOFF

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.

BAKED POTATOES STROGANOFF

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.

BEEF STROGANOFF-STUFFED POTATOES

Steps:

• Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
• Dissolve bouillon in 1/2 cup water; set aside.
• In nonstick skillet heat oil over high heat.
• Add beef; cook, stirring, until browned about 5 minutes.
• Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
• Add bouillon mixture; bring to a boil.
• Reduce heat to low; cover.
• Simmer until meat is very tender, about 30 minutes.
• Stir together flour and 1 Tablespoon water, set aside.
• Stir sour cream into beef mixture.
• Stir in flour mixture; cook until thickened, 1-2 minutes.
• Spilt baked potatoes lengthwise, fluff with fork.
• Top with beef mixture and parsley.
• Serve while warm.

BAKED POTATOES STROGANOFF

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.