Potatoes Stroganoff has all the best flavors of traditional Stroganoff in a one dish meal.
Today’s #SundaySupper is all about celebrating grandparents and recipes handed down from them. When I saw the theme I asked my mom what some of my grandparents’ favorite foods were. We discovered I had most of their favorites on the blog already. Chicken and Dumplings – check, chicken and dressing – yep, beans, cornbread, and fried potatoes – most definitely.
Mama mentioned that MawMaw liked beef Stroganoff and since I already have a recipe for ground beef Stroganoff I decided to make a twist to the usual recipe.
Mama made Beef Stroganoff how her mother, MawMaw, with ground beef, onion, cream of mushroom soup, sour cream, and egg noodles. For the Potatoes Stroganoff I jazzed up the sauce a bit with some canned mushrooms and beef broth and used Southern-style Hash browns instead of egg noodles to make this a skillet supper.
It is not the most photogenic food in the world but it is delicious. The mushrooms, beef broth, and tangy sour cream create a delectable sauce and the beef and potatoes make this stick to your ribs comfort food.
Serve this with your favorite steamed vegetables and a colorful green salad for an easy supper. I know MawMaw would love it.
Micha @ Cookin' Mimi
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 pound ground chuck
- 1 medium onion, chopped
- 1 can cream of mushroom soup
- 1/2 cup low sodium beef broth
- 1 (4 oz) can sliced mushrooms, drained
- 1 (32 oz) bag southern-style Hash browns thawed and drained
- 8 ounce container sour cream
- Salt and pepper to taste. I use white pepper in this.
- Heat a 12 inch skillet with a lid over moderate heat
- Add ground chuck and onion
- Season lightly with salt
- Cook the beef, breaking up large chunks until the meat is browned and the onions are translucent
- Stir in the soup, broth, and mushrooms
- Heat to bubbling, then remove approximately 1 cup of the sauce and place in a medium sized bowl
- Add the hash browns to the skillet and gently stir
- Cover and cook for 15 to 20 minutes or until potatoes are tender
- Whisk together the reserved sauce and sour cream
- Pour into skillet and heat through
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