Potato Stroganoff
Potato Stroganoff is a hearty, meatless twist on the classic Russian dish, traditionally made with beef in a creamy, savory sauce. This one-pot recipe delivers the same rich flavors, using tender potatoes and mushrooms to create a comforting, budget-friendly meal.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 2 tsp Dijon mustard
- 4 cups potatoes peeled and diced (Yukon Gold recommended)
- 2 cups vegetable broth low-sodium preferred
Thickening & Creamy Sauce
- 2 tbsp flour or cornstarch for gluten-free
- 2 tbsp water for slurry
- 1/2 cup sour cream or dairy-free alternative
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onions and minced garlic. Sauté for 2-3 minutes until fragrant.
- Add mushrooms and cook for 5-7 minutes until they release moisture and turn golden brown.
- Stir in paprika, salt, black pepper, and Dijon mustard.
- Add diced potatoes and vegetable broth, ensuring the liquid covers the potatoes.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
- In a small bowl, mix flour (or cornstarch) with water to form a slurry. Stir into the pot to thicken the sauce.
- Reduce heat to low and stir in sour cream until fully combined.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
This dish pairs well with egg noodles, rice, or crusty bread. For a vegan version, use dairy-free sour cream and butter.