If you grew up like me, you had potato stroganoff from a box, you know the one I’m talking about. Don’t get me wrong, I didn’t ever complain about those boxed seasonings and dried potatoes, they were delicious…for my 10 year old self.
As an adult, I like to know that I can still create that same feeling, just with a bit more control over the ingredients and a little less sodium…oh and fresh ingredients. I love fresh ingredients.
This one takes a little time to make, but all good things do. Follow the steps in the directions and you’ll be good to go. It’s not complicated, just a few more steps longer than “put in oven”…trust me. If you have a meat and potatoes person in your family, you’re going to get extra bonus points tonight.
While this is in the oven, get a salad made to serve with it. Think of all of the vegetables you’re getting with this – potatoes, mushrooms, onions. Don’t hate on the potato, vitamin C, potassium, and fiber make it a big winner, especially if you’re active or have active kids.
One serving is almost a quarter of your daily amount of calcium…and I can’t think of a better way to get calcium than right here. And this is coming from a girl who doesn’t like to drink milk plain.
Let me know if you like it in the comments below!Print
This isn’t the stroganoff of your childhood. This updated version gives you the same comfort, but let’s you control all of the ingredients.
2 pounds yukon gold or russet potatoes, skin on
2 tablespoons extra virgin olive oil
16 ounces button mushrooms, sliced
1 medium large onion, sliced thin (about 1 cup sliced)
1 pound extra lean ground beef
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dijon mustard
2 cups 2% milk
8 ounces sharp cheddar cheese (I use white cheddar), divided – grate it fresh if you can, it melts better
Fresh herbs for garnish
Preheat oven to 425°F
Step 1: Place potatoes in a saucepan (or a pot big enough to fit) and cover with cold water and turn heat to high. Boil potatoes until a fork easily goes through and they are soft (about 20 minutes)- drain and let cool, then slice into 1/4″ slices.
Step 2: In a large skillet over medium heat, add olive oil, onions and mushrooms. Saute until all of the water cooks out and both the onions and mushrooms start to take on a caramelized brown color – this takes about 20 minutes, stirring occasionally. Transfer mushrooms and onions to a plate to rest.
Step 3: In the same skillet, add the ground beef and cook until browned and cooked through and you no longer see any pink (ground beef is hard to get a temperature on). Add the mushrooms and onions back into the skillet and sprinkle in the flour, salt, garlic powder, pepper and stir in the dijon mustard. Stir until you no longer see any white from the flour.
Step 4: Start pouring in the milk, 1 cup at a time until it starts to thicken. When it warms up, the flour will help the sauce get thick. When all the milk has been poured in and the sauce becomes a gravy consistency, stir in half of the shredded cheese and turn off the heat.
Step 5: Place the sliced potatoes into a 9×13 baking dish in an even layer on the bottom (it’s okay if they are on top of each other). Pour the beef, mushroom, onion, gravy mixture on top of the potatoes. Sprinkle the remaining cheddar cheese on top evenly.
Step 6: Place in preheated oven for 15 minutes or until the cheese is bubbly and brown on top
Garnish with fresh herbs when the stroganoff comes out of the oven.
adapted from this delicious gem: https://www.foodnetwork.com/recipes/gwens-old-fashioned-potato-beef-casserole-2138703