Food Videos: This week, creamy beef and potato stroganoff

Staff Writer
Mount Shasta Herald

Each person gets their own potato boat, overflowing with the creamy mushroom and beef mixture in this dish.

Keep the potato tops and centers from the potato boats to make a hearty side of sour cream infused mashed potatoes.

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Recipe courtesy Every Day with Rachael Ray


4 large russet potatoes

2T unsalted butter

1 lb. assorted sliced mushrooms

1T onion powder

2 tsp. garlic powder

1/2 cup heavy cream

1 lb. lean ground beef, crumbled

Salt and freshly ground pepper

1/2 cup sour cream, at room temperature

Snipped chives, for garnish


Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.

In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes.

Stir in (with mushrooms) the onion powder, garlic powder and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.

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 simmmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with mashed potatoes.