Ingredients for Beef Stroganoff Topped Potatoes
- 2 large russet potatoes
- 2 tablespoons butter
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 pound beef sirloin, thinly sliced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup beef broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh chives, chopped
- fresh parsley (optional garnish)
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How to Make Beef Stroganoff Topped Potatoes
- Scrub 2 large russet potatoes thoroughly and pierce each several times with a fork.
- Place potatoes on a paper towel-lined microwave-safe plate. Microwave on high for 7 minutes.
- Flip potatoes and continue microwaving on high for 8-9 minutes, or until tender. Check for doneness with a fork.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium chopped onion and cook for 2 minutes, until softened.
- Add 8 ounces of sliced cremini mushrooms and cook for 3 minutes, stirring occasionally, until softened.
- Add 1 pound of thinly sliced beef sirloin to the skillet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.
- Cook for 5 minutes, stirring frequently, until beef is browned.
- Pour in 1/2 cup of beef broth and bring to a simmer.
- In a small bowl, whisk together 1/2 cup sour cream and 1 tablespoon of all-purpose flour until smooth.
- Stir the sour cream mixture into the beef mixture.
- Cook for 1 minute, or until the sauce has thickened slightly, stirring constantly.
- While the sauce simmers, carefully split the hot potatoes with a fork and gently squeeze the ends inward to fluff the potato.
- Season potatoes with salt and pepper to taste, if desired.
- Spoon the beef stroganoff mixture generously over the potatoes.
- Garnish with 2 tablespoons of chopped fresh chives or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
59g
Carbs
11g
