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Beef and Potato Stroganoff


Substituting potatoes for noodles in Beef Stroganoff gives this dish a flavor and nutrition boost. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


3⁄4Pound85% Lean Ground Beef
1Teaspoon (Metric)salt
1PinchBlack Pepper
1Can(10 3/4 ounces) Cream of mushroom soup*
2Tablespoon (Metric)Djion mustard*
4SmallRed Potatoes (You may substitute reds for 2 medium Russets, Whites, or Yellow-flesh potatoes)
1Can(4 ounces) Mushroom stems and pieces, drained


Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. In a 1-quart microwave-safe dish, crumble beef and season with salt and pepper. Add soup, mushrooms, water, mustard and potatoes. Stir until combined. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove plastic wrap from dish to prevent burns from steam.


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time20 minutes
RecipesGluten-Free Casseroles 30 Minutes or Less