Time 50m Yield 4 Number Of Ingredients 9 Steps:
In 12-inch skillet, cook beef and mushrooms over medium heat, stirring occasionally, until beef is brown and mushrooms are tender; drain. Stir in Potatoes, Sauce Mix, hot water, milk, butter and mustard. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until potatoes are tender. Stir in sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands). Sprinkle with chopped parsley.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender. Stir in mushrooms and sour cream; heat just until hot. High Altitude (3500-6500 ft) No changes.
Time 4h5m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Pat the goat dry with paper towels and season all sides with salt and pepper. Heat a pot just wide enough to comfortably fit all 4 pieces of goat over medium-high. (You don¿t want to cram the pieces together, but you don¿t want too much extra room either.) Add 1/4 cup of the canola oil to the bottom of the empty pot when hot and heat until smoking. (You are looking for a nice white puffy smoke to appear; that’s when you know it’s hot enough for searing.) Carefully lay the goat into the hot pan. Sear the goat on each side until golden brown and a crust forms, about 2 minutes per side. Add the peppercorns, thyme, garlic, bay leaves, carrot and onion to the pot. Cover with the stock and bring to a boil. Turn down the heat to a gentle simmer and cook until the meat is tender and falling off the bone, about 3 hours. Let the meat cool to room temperature in the liquid. Meanwhile, place the potatoes in a small pot and cover with water. Season the water with salt. Bring just to a boil, immediately turn down to just below a simmer and cook gently until the potatoes are tender. Cool the potatoes in the liquid to retain flavor and moisture. When cool, remove the potatoes from the liquid and store in the refrigerator. Repeat the process for the potatoes with the baby carrots in a separate pot. Remove the goat meat from the liquid using a slotted spoon and place it in a clean empty pan. Gently pull apart and shred the meat. If the meat is too hot to handle, use a fork. Take care while shredding to remove any extra fat, sinew or vegetables. You want just clean shredded goat meat. Using a mesh strainer, pour just enough of the cooking liquid over the shredded meat to cover. Remove excess fat from the top of the liquid by skimming with a small spoon or ladle. Heat the remaining 2 tablespoons of canola oil in a small saute pan until smoking. Add the potatoes and carrots, season with salt and pepper, and saute until a little golden brown, about 4 minutes. In a small saucepan, warm the goat in its liquid. Stir in the sour cream. Check for seasoning, adding a little salt and pepper if needed. In a flat bowl or large plate, arrange the carrots and potatoes in the center in a ring, leaving a little room in the middle. Spoon the goat meat in the middle, allowing it to gently cover a little of the vegetables, but not all. Top with the Potato Straws and dill sprigs. Preheat the oil in a deep fryer to 250 degrees F. Slice the potato using a Japanese mandoline with the medium julienne attachment into a container with cold water. Rinse the sliced potatoes under running water until the water runs clear. Remove from the water, pat dry, and fry until golden brown, about 5 minutes. Carefully remove from the oil onto a tray lined with paper towels to absorb any excess grease. . Season with a little salt and reserve.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 200°C (400°F). Half the potatoes and scoop out the insides, keeping the scooped out potato for later. Cut the steak into thin strips and sear in a hot pan. Remove the steak. Melt the butter in the pan, then add the onions and garlic. Season with salt. Cook the onions and garlic until translucent, then add the mushrooms. When the mushrooms are soft, stir in the mustard, paprika, and leftover potato. Stir in the beef stock, then simmer until mostly reduced. Add the soured cream, then add the seared beef back in as well. Season with salt and pepper and remove from the heat immediately. Stuff the potato skins with the stroganoff mixture. Bake for 8-10 minutes. Sprinkle with parsley and serve. Enjoy!
Time 10h30m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish. Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife. Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes. Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight. Preheat the oven to 425 degrees F (220 degrees C). Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup. Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly. Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Number Of Ingredients 7 Steps:
1 Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. 2 Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender. 3 Stir in mushrooms and sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands).
More about “potatoes stroganoff recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut the slice of bacon into small pieces and sauté in skillet until soft. Add the onions and garlic and sauté until onions are translucent. Add the hamburger and sauté all together until well-browned. Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine. Simmer for 5 minutes. Season with salt and pepper to taste, and serve over the baked potatoes. Makes 4 servings.
