The Ultimate Baked Potato Stroganoff
Fluffy baked potatoes topped with creamy beef stroganoff sauce for a hearty, comforting meal that combines two classic dishes into one delicious creation.
Equipment
- 1 Baking Sheet or Rack
- 1 Large Skillet (for stroganoff sauce)
- 1 Knife (for cutting potatoes)
- 1 Fork (for pricking potatoes)
- 1 Whisk (for sauce mixing)
Ingredients
For the Baked Potatoes:
- 4 large Russet potatoes 8-10 oz each
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stroganoff Sauce:
- 1 pound beef sirloin thinly sliced against the grain
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 8 ounces cremini or white button mushrooms sliced
- 3 tablespoons butter divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth low sodium
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley chopped (for garnish)
- Salt and pepper to taste
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C).
Prepare the Potatoes
- Wash and scrub the potatoes under cold running water, then pat them dry.4 large Russet potatoes
- Using a fork, prick each potato several times to allow steam to escape.4 large Russet potatoes
- Rub the potatoes with olive oil, then sprinkle with salt and pepper.4 large Russet potatoes, 2 tablespoons olive oil, 1/2 teaspoon black pepper, 1 teaspoon salt
Bake the Potatoes
- Place the potatoes directly on the middle oven rack or on a baking sheet lined with foil.
- Associated Ingredients: Seasoned potatoes
- Bake for 50-60 minutes, or until easily pierced with a fork.
Cook the Beef
- While the potatoes bake, melt 1 tablespoon butter in a large skillet over medium-high heat.3 tablespoons butter
- Add the thinly sliced beef and cook until browned on all sides, about 3-5 minutes. Work in batches if necessary.1 pound beef sirloin
- Remove the beef from the skillet and set aside on a plate.
Prepare the Stroganoff Sauce
- In the same skillet, melt the remaining 2 tablespoons of butter. Once melted, add the chopped onion and sliced mushrooms.1 medium onion, 3 tablespoons butter, 8 ounces cremini or white button mushrooms
- Cook until softened, about 5-7 minutes.1 medium onion, 8 ounces cremini or white button mushrooms
- Add the minced garlic and cook for 1 more minute.3 cloves garlic
- Sprinkle the flour over the vegetables, stirring continuously for 1-2 minutes.2 tablespoons all-purpose flour
- Gradually whisk in the beef broth, scraping up any browned bits from the pan.1 1/2 cups beef broth
- Simmer for 5-7 minutes, until thickened.
Finish the Sauce
- Reduce heat to low and stir in sour cream, Dijon mustard, Worcestershire sauce. Season with salt and pepper.3/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, Salt and pepper, 1/2 teaspoon black pepper
- Return the cooked beef to the skillet and stir to combine. Heat through for 2-3 minutes.1 tablespoon Worcestershire sauce
Assemble the Dish
- Remove the baked potatoes from the oven and let them cool for 5 minutes.
- Cut each potato open lengthwise, but not all the way through.
- Gently squeeze the ends to open up, then fluff the inside with a fork.
- Spoon the hot stroganoff sauce over each baked potato.
Garnish and Serve
- Garnish with freshly chopped parsley and serve immediately.2 tablespoons fresh parsley
Notes
- Vegetarian Version: Substitute beef with 16 oz of mushrooms and use vegetable broth.
- Lighter Option: Use Greek yogurt instead of sour cream and lean beef or turkey.
- Storage: Stroganoff sauce can be refrigerated for 3 days and reheated before serving.