Potatoes Stroganoff

potatoes stroganoff Entree
Potatoes Stroganoff
  • Prep 50 min
  • Total 5 min
  • Servings 4

Who can resist creamy stroganoff coupled with family-pleasing potatoes?


  • 1/2 lb (250 g) lean ground beef
  • 1/2 tsp (2 mL) garlic powder
  • 1 Box Betty Crocker* Au Gratin Scalloped Potatoes
  • 2 cups (500 mL) hot water
  • 2/3 cup (150 mL) milk
  • 1/2 can (10 FL oz/ 284 mL) mushroom pieces and stems, drained
  • 1/3 cup (75 mL) sour cream


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  • 1
    Cook beef and garlic powder in large 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 30 minutes, stirring occasionally, until potatoes are tender.
  • 3
    Stir in mushrooms and sour cream; heat just until hot.

  • Health Twist: Shave off a few more calories by substituting ground turkey breast for the ground beef and using skim milk and reduced-fat sour cream.
  • Did You Know? : Stroganoff is named after a nineteenth-century Russian diplomat, Count Paul Stroganov.

No nutrition information available for this recipe

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