Beef Stroganoff Over Mashed Red Potatoes

Tender top round beef, fresh mushrooms and onions in rich brown sauce with sour cream, served over creamy mashed red potatoes

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 30 min
Cook Time: 1 hr

RECIPE
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Servings:

Yield: 4 Entrées

Ingredients:

Beef Stroganoff
1 pound beef top round, diced
½ cup flour
¼ teaspoon paprika
1/8 teaspoon ground black pepper
1 tablespoon olive oil
2 cups mushrooms, sliced ¼ inch
2 cups yellow onion, diced ¼ inch
1 tablespoon garlic, minced
¼ cup cooking sherry
¼ cup sour cream
1½ teaspoons Italian parsley leaves, minced for garnish

Red Skin Mashed Potatoes
1 pound red bliss potatoes, cubed 1 inch with skin
2 tablespoons whole milk
1 tablespoon butter
¼ teaspoon ground black pepper
¼ teaspoon sea salt

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Beef Stroganoff: Dice beef into 1 inch by 2 inch thick pieces. Combine flour, paprika and black pepper.
Heat oil in medium sauce pan. Dredge cut beef and seasoned flour until well coated. Add beef to hot oil. Cook on both sides until browned.
Add mushrooms, onions and garlic. Sauté for 4 minutes or until vegetables are tender.
Add beef stock and sherry. Reduce heat, simmer until thick. Stir in sour cream.
Red Skin Mashed Potatoes: Cut potatoes with skins into 1 inch by 1 inch pieces and boil until tender.
Heat milk and butter together over very low heat until butter is melted. Remove potatoes from heat and drain in colander.
Place potatoes in mixer bowl with paddle attachment. Mix slowly to break up potatoes. Mash potatoes adding milk mixture in small portions. Add salt and pepper. Mix to combine
Build: In each bowl, place ½ cup Red Skin Mashed Potatoes, top with 1 cup Beef Stroganoff. Garnish with parsley.