Name: Potato Stroganoff
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Europe, German
Ingredients: 3 large potatoes; 1 pound ground sirloin; 1/2 cup chopped onion; 1/4 cup plus 2 tablespoons butter, divided; 1 garlic clove, minced; 2 tablespoons all-purpose flour; 1 cup beef broth; 1 teaspoon Worcestershire sauce; 1 tablespoon red wine vinegar; 2 teaspoons beef bouillon granules; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup sour cream; 1/2 teaspoon minced fresh thyme; Paprika and chopped fresh parsley

Our potato Stroganoff recipe replaces egg noodles with spuds that soak up every last drop of the creamy, tangy sauce.

Ingredients

3 large potatoes

1 pound ground sirloin

1/2 cup chopped onion

1/4 cup plus 2 tablespoons butter, divided

1 garlic clove, minced

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon Worcestershire sauce

1 tablespoon red wine vinegar

2 teaspoons beef bouillon granules

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1/2 teaspoon minced fresh thyme

Paprika and chopped fresh parsley

Instructions

1 Boil the potatoes

2 Place the potatoes in a large saucepan and add water to cover. Bring to a boil. Reduce the heat; simmer, covered, until tender, 20 to 25 minutes. Drain and let cool slightly. Once cool enough to touch, peel and cut the potatoes into 1/4-inch slices.

3 Cook the beef mixture

4 In a large skillet over medium-high heat, cook the beef and onions in 1/4 cup butter until tender. Add the garlic and cook one minute longer. Drain and keep warm.

5 Make the sauce

6 In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour. Add the broth, Worcestershire sauce, vinegar, bouillon, salt and pepper, and bring to a boil. Cook and stir for two minutes or until thickened.

7 Finish the dish

8 Stir in the sour cream, thyme, potatoes, beef and onions. Simmer until heated through (do not boil). Garnish with paprika and parsley before serving.