Beef Stroganoff with Potatoes

United States Potato Board
  • Yield: 4 servings


2medium russet or Yukon Gold potatoes or 3 to 4 red potatoes
3/4pound ground beef
1 (10 3/4-ounce) can cream of mushroom soup
1 (4-ounce) can mushroom stems and pieces, drained
2tablespoons Dijon mustard
1/2cup water
1teaspoon salt
1pinch ground black pepper


  1. Cut potatoes in half lengthwise and then slice into thin 1/4-inch thick half moons.
  2. In a microwave safe dish, crumble ground beef and season with salt and pepper.  Add soup, water, mustard, mushrooms and potatoes.  Stir until combined.
  3. Tightly cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 20 minutes* or until potatoes and beef are done.  Let sit 2 minutes. Use oven mitts to carefully remove from microwave. CAUTION: Due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.
* Cooking times may vary depending on your particular microwave.
Recipe courtesy of  the United States Potato Board