We absolutely love putting a fresh spin on timeless classics, and our Potato Stroganoff recipe does just that. Drawing from the hearty roots of traditional Russian cuisine, we’ve swapped beef for tender potatoes to create a creamy, comforting dish that’s perfect for weeknight dinners.
This vegetarian twist keeps all the rich flavors you expect from Stroganoff—think savory mushrooms and tangy sour cream—while making it accessible for everyone. You’ll find it’s not only simple to whip up but also a satisfying way to enjoy a beloved favorite in our modern kitchens.
Ingredients
In our Potato Stroganoff recipe, we select high-quality ingredients that deliver the hearty, comforting flavors of this vegetarian twist on a classic. Below, we list them in the order they’re used, with prep notes for precision.
- Potatoes: 4 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces – these form the hearty base, absorbing the rich sauce beautifully.
- Onion: 1 large yellow onion, finely chopped – added early to build a savory foundation.
- Garlic: 4 cloves, minced – stirred in next for a fragrant aroma that enhances the dish’s depth.
- Mushrooms: 8 ounces cremini mushrooms, sliced – these provide an earthy umami, mimicking the meaty texture of traditional Stroganoff.
- Sour cream: 1 cup full-fat, at room temperature – key for the creamy, tangy finish that ties everything together.
- Vegetable broth: 2 cups low-sodium – used to create a flavorful sauce base.
- Paprika: 1 tablespoon smoked, for a subtle smoky heat that nods to the original Russian roots.
- Thyme: 1 teaspoon dried leaves – sprinkled in for fresh, herbaceous notes.
- Olive oil: 2 tablespoons – for sautéing the vegetables to start.
- Salt and pepper: To taste – season throughout for balanced flavors.
Equipment Needed
Before we dive into preparing our Potato Stroganoff, let’s gather the essential equipment. This ensures a smooth cooking process and helps us achieve that creamy, savory dish with minimal fuss.
We recommend the following tools, listed in the order they’ll be used:
- Large Skillet or Frying Pan: A 12-inch non-stick or cast-iron skillet is ideal for sautéing onions, mushrooms, and potatoes evenly. It allows for quick browning and prevents sticking, which is key for building rich flavors.
- Cutting Board: Use a sturdy wooden or plastic cutting board to safely chop vegetables like onions and potatoes, keeping our prep area organized and efficient.
- Chef’s Knife: A sharp 8-10 inch chef’s knife makes quick work of slicing potatoes and dicing garlic, ensuring uniform pieces that cook at the same rate.
- Measuring Cups and Spoons: Accurate stainless steel measuring sets help us precisely measure ingredients like vegetable broth and spices, guaranteeing the perfect balance in our sauce.
- Wooden Spoon or Silicone Spatula: This versatile tool is perfect for stirring the mixture without scratching our skillet, allowing us to blend in the sour cream smoothly for that creamy texture.
With these items on hand, we’re all set to transition seamlessly from prepping ingredients to cooking our hearty Potato Stroganoff.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to prepare our hearty Potato Stroganoff. We’ll focus on creating a flavorful, vegetarian dish that combines tender potatoes with savory mushrooms and a creamy sauce.
Prep
Before we start cooking, we prepare our ingredients to ensure everything comes together smoothly. Begin by washing 1.5 pounds of Yukon Gold potatoes under cold water to remove any dirt, then peel and cube them into 1-inch pieces for even cooking. Next, peel and finely chop 1 medium yellow onion and 3 garlic cloves to release their aromatic flavors.
We then clean and slice 8 ounces of cremini mushrooms into 1/4-inch thick pieces, which will allow them to absorb the seasonings effectively. Measure out 1 cup of full-fat sour cream, 2 cups of low-sodium vegetable broth, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried thyme, keeping them ready for quick addition. Finally, gather 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper to taste—these steps set the stage for a dish bursting with earthy and tangy notes.
Cook
With our ingredients prepped, we move to the stove to build the flavors of our Potato Stroganoff. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, then add the chopped yellow onion and sauté for 3-4 minutes until it turns golden and releases a sweet, irresistible aroma.
Next, stir in the minced garlic and sliced cremini mushrooms, cooking for another 5 minutes until the mushrooms soften and their rich, umami essence fills the kitchen. Add the cubed Yukon Gold potatoes, 2 cups of low-sodium vegetable broth, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried thyme, then bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally with a wooden spoon, until the potatoes are tender and the sauce thickens to a comforting, velvety consistency that promises a satisfying bite.
Assemble
To finish our Potato Stroganoff, we combine the elements for a creamy, cohesive dish. Remove the skillet from heat and stir in 1 cup of full-fat sour cream until it melts smoothly into the sauce, creating a tangy contrast that coats the potatoes and mushrooms in a luxurious layer.
Season the mixture with an additional 1/2 teaspoon of salt and 1/4 teaspoon of pepper if needed, then let it rest for 2 minutes to allow the flavors to meld into a warm, hearty blend. Our Potato Stroganoff is now ready to serve, offering tender potatoes enveloped in a savory, creamy sauce that highlights the dish’s comforting essence.
Make-Ahead Instructions
As we explore ways to make our Potato Stroganoff even more convenient for busy schedules, preparing it ahead of time allows the flavors to meld beautifully, creating a heartier, more flavorful dish when you’re ready to serve. This approach is ideal for weeknight meals or meal prepping, ensuring you enjoy the comforting, creamy essence of tender potatoes, savory mushrooms, and tangy sour cream without last-minute hassle.
Preparing Ingredients in Advance
To streamline your cooking process, we suggest prepping the key components ahead of time. Follow these steps for efficiency:
- Wash and chop vegetables early: Start by washing, peeling, and cubing 2 pounds of Yukon Gold potatoes into 1-inch pieces. Chop 1 large yellow onion and 3 cloves of garlic finely, then slice 8 ounces of cremini mushrooms. Store these in airtight containers in the refrigerator for up to 24 hours to maintain their fresh crunch and vibrant flavors.
- Measure spices and liquids: Combine 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and seasoning with salt and pepper in a small bowl. Measure out 2 cups of low-sodium vegetable broth and 1 cup of full-fat sour cream separately, keeping them refrigerated to preserve their creamy texture and tang.
Cooking the Dish Ahead
You can fully cook our Potato Stroganoff up to 2 days in advance, allowing the ingredients to develop a richer, more integrated taste. Here’s how we do it:
- Follow the preparation steps from our earlier instructions: Sauté the onion and garlic in 2 tablespoons of olive oil until fragrant, add the mushrooms, then incorporate the potatoes and broth. Simmer until the potatoes are tender.
- Once cooked, stir in the sour cream off the heat to create a silky, enveloping sauce that highlights the dish’s comforting warmth.
- Let the mixture cool completely before transferring it to an airtight container. Refrigerate for up to 48 hours, where the flavors will intensify, making the potatoes even more succulent and the sauce delightfully creamy.
Storage and Reheating Tips
Proper storage is key to preserving the make-ahead magic of Potato Stroganoff. For optimal results, refer to the table below outlining storage durations and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 48 hours | Store in a sealed container; stir gently before reheating to prevent sauce separation and maintain the dish’s hearty, savory profile. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers; thaw overnight in the refrigerator to avoid sogginess and preserve the tender texture of the potatoes. |
When reheating, warm the dish on the stovetop over low heat with a splash of vegetable broth to restore its creamy consistency, ensuring every bite delivers the same bold, comforting flavors we love. This method keeps our Potato Stroganoff recipe accessible and delicious for any occasion.
Conclusion
We’ve crafted this Potato Stroganoff to bring fresh excitement to your table while keeping things simple and satisfying. It’s a versatile favorite that fits right into busy lives.
Give it a try tonight and see how it warms your evenings with its hearty flavors. We’re confident it’ll become one of your go-to meals for effortless, delicious dinners.
Frequently Asked Questions
What is Potato Stroganoff?
Potato Stroganoff is a modern vegetarian twist on the classic Russian dish, swapping beef for tender potatoes while keeping rich flavors like mushrooms and sour cream. It’s a comforting, easy-to-make meal perfect for weeknight dinners, offering hearty satisfaction without losing the original’s savory essence.
What ingredients are needed for Potato Stroganoff?
Key ingredients include Yukon Gold potatoes, yellow onion, garlic, cremini mushrooms, full-fat sour cream, low-sodium vegetable broth, smoked paprika, dried thyme, olive oil, salt, and pepper. These combine to create a flavorful, creamy dish that’s simple and nutritious.
What equipment do I need to make Potato Stroganoff?
You’ll need a large skillet or frying pan for cooking, a cutting board and chef’s knife for prep, measuring cups and spoons for accuracy, and a wooden spoon or silicone spatula for stirring. These tools ensure a smooth process from chopping to serving.
How do I prepare Potato Stroganoff?
Start by washing, peeling, and cubing potatoes; chop onion, garlic, and slice mushrooms. Sauté onion and garlic in olive oil, add mushrooms, then potatoes and broth. Simmer until tender, stir in sour cream for a creamy sauce. The whole process takes about 30-40 minutes for a hearty meal.
Can I make Potato Stroganoff ahead of time?
Yes, prep ingredients like chopping vegetables and measuring spices up to 24 hours in advance and refrigerate. Cook the full dish up to 2 days ahead to let flavors meld. This makes it convenient for busy schedules while enhancing taste.
How should I store Potato Stroganoff?
Store in an airtight container in the refrigerator for up to 48 hours or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth to maintain creaminess, ensuring it stays delicious for later enjoyment.
Is Potato Stroganoff vegetarian?
Yes, this version is fully vegetarian, using potatoes instead of beef and vegetable broth for the base. It retains the classic Stroganoff’s comforting flavors with mushrooms and sour cream, making it a great meat-free option for all diners.