We’ve always loved how Potato Stroganoff brings a comforting twist to the classic Russian dish, turning humble potatoes into a creamy, savory star. It’s perfect for busy weeknights when you want something hearty without the fuss of meat.
In our kitchen, we’ve simplified this recipe to highlight tender spuds smothered in a rich sauce, making it an easy go-to for family dinners or potlucks. Whether you’re vegetarian or just exploring new flavors, it’s a satisfying meal that’ll become a favorite.
Ingredients
In our Potato Stroganoff recipe, we focus on simple, high-quality ingredients that create a creamy and savory vegetarian dish perfect for busy weeknights. We’ve organized this list in the order ingredients are used during preparation, including any necessary prep details for accuracy and ease.
- Potatoes: 4 medium russet potatoes, peeled and diced into 1-inch cubes – the hearty base that absorbs flavors beautifully.
- Onions: 1 large yellow onion, finely chopped – adds a sweet, aromatic foundation to build the dish.
- Garlic: 3 cloves, minced – provides a bold, pungent kick that enhances the savory profile.
- Mushrooms: 8 ounces cremini mushrooms, sliced – offers an earthy depth and texture, making this a satisfying vegetarian option.
- Sour cream: 1 cup full-fat sour cream – creates the signature creamy sauce we love in Potato Stroganoff.
- Vegetable broth: 2 cups low-sodium – used to simmer and develop a rich, flavorful broth.
- Paprika: 1 teaspoon smoked paprika – infuses a subtle smokiness and vibrant color.
- Salt and pepper: 1 teaspoon salt and ½ teaspoon black pepper, to taste – essential seasonings that balance the overall flavors.
- Fresh parsley: 2 tablespoons, chopped – added at the end for a fresh, herbaceous finish.
Equipment Needed
To bring our Potato Stroganoff recipe to life with ease and precision, we rely on a few key tools that streamline preparation and ensure even cooking. These essentials help us handle the chopping, sautéing, and simmering of ingredients like potatoes, onions, and mushrooms without hassle.
Here’s a curated list of the equipment we’ll need:
- Large skillet or Dutch oven: This is our go-to for browning onions and mushrooms then simmering the creamy sauce to perfection, ensuring even heat distribution for a flavorful Potato Stroganoff.
- Chef’s knife: Essential for precisely chopping potatoes, garlic, and other veggies, allowing us to achieve uniform pieces that cook evenly and enhance the dish’s texture.
- Cutting board: A sturdy, non-slip surface that keeps our prep area safe and organized while we handle fresh ingredients like cremini mushrooms and yellow onions.
- Measuring cups and spoons: Accurate tools for measuring out vegetable broth, smoked paprika, and other seasonings, helping us maintain the recipe’s balanced flavors.
- Wooden spoon or silicone spatula: Perfect for stirring the mixture without scratching our cookware, ensuring the potatoes absorb the savory broth and sour cream smoothly.
- Colander: Useful for draining any excess liquid from mushrooms or potatoes, promoting a thicker, creamier final dish.
By gathering these items beforehand, we set ourselves up for a seamless cooking experience that highlights the comforting appeal of Potato Stroganoff.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our hearty Potato Stroganoff step by step. We ensure each phase delivers a creamy texture and rich, savory flavors that make this dish a weeknight favorite.
Prep Work
Before we start cooking, proper preparation sets the stage for a seamless experience. Begin by washing and peeling 4 medium russet potatoes, then cube them into 1-inch pieces for even cooking. Next, finely chop 1 yellow onion and mince 2 garlic cloves to release their aromatic essence.
- Chop the vegetables: Dice 8 ounces of cremini mushrooms into thin slices, ensuring they are uniform to promote quick sautéing and enhance the earthy flavor.
- Measure ingredients: In a bowl, combine 1 cup full-fat sour cream with 1 cup low-sodium vegetable broth, stirring until smooth for a velvety base. Don’t forget to measure out 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper to balance the savory notes.
- Gather herbs: Roughly chop ¼ cup fresh parsley for a fresh, vibrant garnish that adds a pop of color and brightness to the final dish.
This prep work, taking about 10-15 minutes, allows us to focus on the cooking process without interruptions.
Cook the Stroganoff
With our ingredients prepped, we move to the stovetop where the magic happens. Heat a large skillet over medium heat and add 2 tablespoons olive oil, swirling to coat the bottom evenly.
- Sauté the aromatics: Add the chopped onion and garlic to the hot oil, stirring constantly with a wooden spoon for 3-4 minutes until they turn golden and release a fragrant, irresistible aroma that fills the kitchen.
- Cook the mushrooms and potatoes: Introduce the sliced mushrooms and cubed potatoes to the skillet, seasoning with smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and the potatoes begin to brown, creating a savory base layered with earthy undertones.
- Build the sauce: Pour in the sour cream and vegetable broth mixture, bringing it to a gentle simmer. Reduce heat to low and cover the skillet, allowing the dish to cook for 15-20 minutes until the potatoes are tender and the sauce thickens to a creamy consistency that coats each bite lusciously.
Throughout this 25-30 minute cooking phase, the bubbling sauce emits a comforting, smoky scent that promises a satisfying meal.
Assemble and Serve
Once cooked, it’s time to finalize our Potato Stroganoff for a picture-perfect presentation. Remove the skillet from heat and stir in the chopped fresh parsley, letting it wilt slightly to infuse a burst of herbal freshness.
- Plate the dish: Use a spoon to transfer the creamy mixture into serving bowls, ensuring each portion showcases the golden potatoes and mushrooms glistening in the savory sauce.
- Add final touches: For an extra layer of flavor, sprinkle additional smoked paprika or a dash of pepper on top, enhancing the visual appeal and depth of taste.
- Serve immediately: Enjoy this warm, comforting dish hot, paired with crusty bread or over rice to soak up the rich, velvety sauce that delights with its creamy texture and robust flavors.
Remember, our Potato Stroganoff serves 4-6 people, making it ideal for family gatherings.
Make-Ahead Instructions
One of the best features of our Potato Stroganoff recipe is its flexibility for busy schedules. We can prepare components in advance to minimize last-minute effort while preserving the dish’s creamy texture and savory flavors. Below, we outline step-by-step instructions to make this comforting meal ahead of time.
Preparing Ingredients in Advance
To streamline our cooking process, we recommend prepping the vegetables and sauce base up to 24 hours ahead:
- Wash and chop potatoes: Peel and cube the medium russet potatoes, then submerge them in a bowl of cold water to prevent browning. Store in the refrigerator for up to 24 hours.
- Slice mushrooms and aromatics: Thinly slice the cremini mushrooms, chop the yellow onion, and mince the garlic. Place them in an airtight container in the fridge for up to 1 day to keep them fresh.
- Mix the sauce elements: Combine the full-fat sour cream, low-sodium vegetable broth, smoked paprika, salt, and pepper in a separate bowl. Cover and refrigerate for up to 24 hours, giving the flavors time to meld.
Cooking the Dish Ahead
If we want to cook the entire dish in advance, follow these steps to ensure optimal results:
- Complete the full recipe as described in the previous sections, up to the point of adding fresh parsley.
- Allow the cooked Potato Stroganoff to cool completely at room temperature for about 30 minutes.
- Transfer the mixture to an airtight container and refrigerate it for up to 3 days, or freeze it for up to 2 months to maintain quality.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Stir gently before reheating to redistribute the creamy sauce and prevent separation. |
| Freezing | Up to 2 months | Use freezer-safe containers; thaw overnight in the refrigerator to avoid texture changes in potatoes. |
Reheating for the Best Results
When it’s time to enjoy our make-ahead Potato Stroganoff, we can reheat it quickly without losing its rich, savory appeal:
- From the refrigerator: Place the dish in a large skillet over medium heat, stirring occasionally until warmed through (about 5-7 minutes). Add a splash of vegetable broth if the sauce thickens too much.
- From the freezer: Thaw in the refrigerator overnight, then reheat as above. For a faster option, use the microwave on medium power in 1-minute intervals, stirring in between, until hot.
- Pro tip: Always reheat gently to preserve the creamy consistency—overheating can cause the sour cream to curdle, affecting the dish’s comforting texture.
By following these steps, we ensure our Potato Stroganoff remains a delightful, vegetarian-friendly favorite that’s ready when we are.
Conclusion
We’ve crafted this Potato Stroganoff recipe to bring warmth and flavor to your table with minimal fuss. It’s a versatile vegetarian option that fits seamlessly into our busy lives while delivering that creamy satisfaction we all crave.
By trying it out, you’ll discover how simple ingredients can create memorable meals. Let’s make it a staple in our kitchens and share the joy it brings.
Frequently Asked Questions
What is Potato Stroganoff?
Potato Stroganoff is a simplified, comforting twist on the classic Russian dish, turning potatoes into a creamy, savory meal. It’s easy to prepare, perfect for busy weeknights or family dinners, and is a great vegetarian option with rich flavors from ingredients like mushrooms, sour cream, and smoked paprika.
Is Potato Stroganoff vegetarian?
Yes, Potato Stroganoff is fully vegetarian, using ingredients like russet potatoes, cremini mushrooms, vegetable broth, and sour cream. It avoids any meat, making it ideal for vegetarians or those exploring new flavors while keeping the dish hearty and satisfying.
How long does it take to prepare Potato Stroganoff?
Prep work takes about 10-15 minutes, and cooking takes 25-30 minutes, so the entire recipe can be ready in around 40-45 minutes. It’s straightforward and perfect for quick meals without sacrificing taste.
What ingredients are needed for Potato Stroganoff?
Key ingredients include medium russet potatoes, yellow onion, garlic, cremini mushrooms, full-fat sour cream, low-sodium vegetable broth, smoked paprika, salt, pepper, and fresh parsley. These simple, high-quality items create a creamy, savory dish that’s easy to source.
Can I make Potato Stroganoff ahead of time?
Yes, you can prep vegetables and sauce up to 24 hours in advance by washing, chopping, and mixing components. You can also cook the full dish ahead, store it in the fridge, and reheat gently to maintain its creamy texture, making it convenient for busy schedules.
How do I store and reheat Potato Stroganoff?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm on the stovetop over low heat with a splash of broth to keep it creamy, or use the microwave in short bursts, stirring occasionally for even heating.
What equipment is needed for Potato Stroganoff?
You’ll need a large skillet or Dutch oven for cooking, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or silicone spatula for stirring, and a colander for draining. These tools ensure a smooth preparation process.