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96% would make again

Beef Stroganoff Potatoes

Tasty Team
June 10, 2019
Beef Stroganoff Potatoes

Ingredients

for 4 servings

  • 4 servings potato, cooked
  • 8 oz rump steak (230 g)
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 4 oz mushroom (115 g), diced
  • 1 teaspoon dijon mustard
  • 1 teaspoon paprika
  • ¾ cup beef stock (180 g)
  • 3 tablespoons sour cream
  • salt, to taste
  • pepper, to taste
  • 1 handful fresh parsley, chopped, optional

Nutrition Info

  • Calories 373
  • Fat 12g
  • Carbs 47g
  • Fiber 4g
  • Sugar 8g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
  3. Cut the steak into thin strips and sear in a hot pan. Remove the steak.
  4. Melt the butter in the pan, then add the onions and garlic. Season with salt.
  5. Cook the onions and garlic until translucent, then add the mushrooms.
  6. When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
  7. Stir in the beef stock, then simmer until mostly reduced.
  8. Add the soured cream, then add the seared beef back in as well.
  9. Season with salt and pepper and remove from the heat immediately.
  10. Stuff the potato skins with the stroganoff mixture.
  11. Bake for 8-10 minutes.
  12. Sprinkle with parsley and serve.
  13. Enjoy!

Ingredients

for 4 servings

  • 4 servings potato, cooked
  • 8 oz rump steak (230 g)
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 4 oz mushroom (115 g), diced
  • 1 teaspoon dijon mustard
  • 1 teaspoon paprika
  • ¾ cup beef stock (180 g)
  • 3 tablespoons sour cream
  • salt, to taste
  • pepper, to taste
  • 1 handful fresh parsley, chopped, optional

Nutrition Info

  • Calories 373
  • Fat 12g
  • Carbs 47g
  • Fiber 4g
  • Sugar 8g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
  3. Cut the steak into thin strips and sear in a hot pan. Remove the steak.
  4. Melt the butter in the pan, then add the onions and garlic. Season with salt.
  5. Cook the onions and garlic until translucent, then add the mushrooms.
  6. When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
  7. Stir in the beef stock, then simmer until mostly reduced.
  8. Add the soured cream, then add the seared beef back in as well.
  9. Season with salt and pepper and remove from the heat immediately.
  10. Stuff the potato skins with the stroganoff mixture.
  11. Bake for 8-10 minutes.
  12. Sprinkle with parsley and serve.
  13. Enjoy!
Beef Stroganoff Potatoes

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