Potato Stroganoff
Potato Stroganoff is a hearty and versatile dish that transforms the classic Russian beef stroganoff by highlighting tender potatoes as the main ingredient. This creamy and flavorful meal combines sautéed mushrooms, onions, and garlic in a rich sauce, offering a comforting experience suitable for various dietary preferences, including vegetarian and vegan options.
Ingredients
- 2 pounds potatoes peeled and cut into even-sized pieces
- 2 tablespoons butter or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms such as cremini or button, sliced
- 2 tablespoons all-purpose flour or cornstarch for gluten-free option
- 2 cups vegetable or beef broth
- 1 cup sour cream or plant-based alternative like coconut cream or cashew milk
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Potatoes: In a large pot, boil the peeled and chopped potatoes in salted water until fork-tender but not mushy. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter or heat the olive oil. Add the diced onion and sauté until translucent. Add the minced garlic and cook until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
- Make the Sauce: Sprinkle the flour (or cornstarch) over the mushroom mixture, stirring constantly to avoid lumps. Gradually pour in the broth, stirring continuously until the sauce thickens.
- Combine Ingredients: Reduce the heat to low. Stir in the cooked potatoes, ensuring they are well-coated with the sauce. Add the sour cream (or plant-based alternative) and paprika, mixing well. Season with salt and black pepper to taste.
- Serve: Once heated through, remove from heat. Garnish with chopped fresh parsley and serve immediately.
Notes
- Variations: For a vegan version, use plant-based sour cream and vegetable broth. To add protein, consider incorporating cooked lentils or chickpeas.
- Serving Suggestions: This dish pairs well with a fresh green salad or steamed vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to maintain creaminess.