Beef and Potato Stroganoff
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.
Ingredients
- 3/4 Pound 85% Lean Ground Beef
- 1 Teaspoon salt
- 1 Pinch Black Pepper
- 1 Can 10 3/4 ounces Cream of mushroom soup* 10 3/4 ounces Cream of mushroom soup*
- 1/2 Cup Water
- 2 Tablespoon Dijon mustard*
- 4 Small Red Potatoes You may substitute reds for 2 medium Russets, Whites, or Yellow-flesh potatoes
- 1 Can 4 ounces Mushroom stems and pieces, drained
Instructions
- 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.