Real Recipes From Real Home Cooks ®

millie's beef and potato stroganoff

(1 rating)
Recipe by
Millie Johnson
Valley Head, AL

We have been avoiding processed foods and my hubby has been missing the hamburger helper. So, this is my take on it, made from scratch ! I used my dehydrated potatoes, and rehydrated them an hour or so before using them. (just pour lukewarm water on them and let set) You could use fresh potatoes, but would have to adjust the cooking time, to make sure the potatoes were cooked through. * Sometimes I'll use noodles instead of potatoes, which is very good, too ! (I guess that would make it noodles and beef stroganoff, lol)

(1 rating)
yield serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For millie's beef and potato stroganoff

  • 3 c
    dehydrated potatoes
  • 2 lb
    ground beef
  • 3 3/4 c
    beef broth * save 1/2 cup to make slurry
  • 2/3 c
    diced onions
  • 2/3 c
    frozen green peas
  • 1/2 c
    diced carrot
  • 1/2 c
    sour cream
  • 1 tsp
    minced garlic
  • 2 - 3 Tbsp
    worcestershire sauce
  • 3 Tbsp
  • 2 Tbsp
    olive oil
  • salt & pepper to taste

How To Make millie's beef and potato stroganoff

  • 1
    Cover dehydrated potatoes with lukewarm water about 2 or 3 inches above potatoes, one hour before using. This will rehydrate them. (you can used fresh sliced potatoes, but you will have to alter cook time and maybe reduce beef broth)
  • 2
    Dice carrots and onions and measure out ingredients.
  • 3
    In large pot, lightly salt and pepper ground beef and brown till pink is gone. Drain and set aside.
  • 4
    In same pot add 2 tbsp. olive oil then sauté onion and carrot for 2-3 minutes or till onion is transparent. Now add minced garlic and lightly salt and pepper and sauté 1 more minute.
  • 5
    Now add the beef broth (remember to save 1/2 cup), ground beef, strained rehydrated potatoes, Worcestershire sauce, salt and pepper to taste, and green peas. Bring to a boil then cover and reduce heat. Simmer for 25 minutes.
  • 6
    Increase heat and bring to good boil, then add the cornstarch to the remaining broth with a small whisk or fork and pour this slurry into the pot. Boil for a minute to thicken, then turn off the heat and add sour cream, stir. Let set for a minute or two if it is not thickened good. It will thicken up some as it sets.