Description
Potato Stroganoff is a comforting twist on the classic Russian stroganoff. Instead of noodles or rice, it features tender potatoes simmered in a creamy, savory sauce. Often made with ground meat, mushrooms, and sour cream, this dish offers hearty flavors and can be easily adapted for vegetarian or vegan diets. It’s simple, satisfying, and perfect for cozy family meals.
Ingredients
2 tbsp olive oil or butter
1 medium yellow onion, chopped
2 cloves garlic, minced
450 g ground beef (or turkey, or mushrooms for vegetarian version)
2 tbsp all-purpose flour (or gluten-free flour)
1 ½ cups beef or vegetable broth (360 ml)
1 cup sour cream (or Greek yogurt or plant-based cream)
1 tsp Dijon mustard (optional)
½ tsp paprika
Salt and pepper to taste
700 g medium-starch potatoes (e.g., Yukon Gold), peeled and diced
1 tbsp chopped parsley or dill, for garnish
Instructions
Boil diced potatoes in salted water until just tender (about 10–12 minutes). Drain and set aside.
In a large skillet, heat oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook for another minute.
Add ground meat or mushrooms and cook until browned. Drain excess fat if needed.
Sprinkle in the flour, stir to combine, then slowly add broth, stirring constantly until smooth.
Reduce heat to low and stir in sour cream, mustard (if using), and paprika. Do not boil.
Fold in the cooked potatoes and let simmer 5–7 minutes to blend flavors.
Season with salt and pepper to taste. Garnish with parsley or dill and serve warm.
Notes
For vegan version, use plant-based meat, cashew cream, and vegetable broth.
Add peas, carrots, or bell peppers for extra veggies.
If sauce is too thin, simmer to reduce or add a cornstarch slurry.
Can be prepared ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired, Comfort Food