Beef and Potato Stroganoff

Beef and Potato Stroganoff

Beef and Potato Stroganoff

Potatoes USA
Substituting potatoes for noodles in Beef Stroganoff gives this dish a flavor and nutrition boost.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course 30 Minutes or Less, Main Course
Servings 2


  • ¾ Pound 85% Lean ground beef
  • 1 Teaspoon Salt
  • 1 Pinch Black pepper
  • 1 Can Cream of mushroom soup* 10 ¾ ounces
  • ½ Cup Water
  • 2 Tablespoons Dijon mustard*
  • 4 Small Alsum red potatoes can substitute reds for 2 medium Alsum russets, whites, or yellow potatoes
  • 4 Ounce Can mushroom stems and pieces drained


  • Cut potatoes in half lengthwise. Slice across into ¼-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.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.