Beef and Potato Stroganoff

Beef and Potato Stroganoff

Beef and Potato Stroganoff

Source: Potatoes USA
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.
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Prep Time 10 mins
Cook Time 20 mins
Course 30 Minutes or Less, Main Course
Servings 2

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 Djion 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.