Sunday, March 23, 2008

Beef and Potato Stroganoff

I got this recipe from the Oct 2006 issue of Everyday with Rachael Ray. It was one of those that I clip out, store somewhere, and forget about for a year or two until I stumble across it and think, "Wow, I should make this..."

So tonight, I did.

It was just "ehh." It was super easy to make, so it would be a great weeknight meal, but I just wasn't all that impressed with it. Perhaps it would have tasted better if I used actual beef or sirloin rather than the turkey.

  • 4 large russet potatoes (about 3lbs)
  • 2 tablespoons unsalted butter
  • 1 pound assorted mushrooms
  • 1 tablespoon onion powder (I chose to use an actual onion.)
  • 2 teaspoons garlic powder (See above - I used a couple of cloves of garlic.)
  • 1/2 cup heavy cream
  • 1 lb lean ground beef
  • Salt and freshly ground pepper
  • 1/2 cup sour cream at room temperature
  • Snipped chives, for garnish

1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes. (Mine took almost 20!).

2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. Stir in the onion powder, garlic powder and 3/4 cup water (I used beef stock.) and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.

3. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.

Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.

Return the beef and mushroom mixture to a simmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with the mashed potatoes.

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