The classic beef stroganoff gets a hearty, satisfying twist with this baked potato recipe. Combining tender beef, caramelized mushrooms, and a creamy sauce with fluffy, crispy-skinned potatoes, this dish is perfect for cozy winter meals. The key is balancing the sauce’s thickness to ensure maximum flavor stays inside the potato, not on your plate.
Why This Recipe Works
This isn’t just about slapping stroganoff on a potato. The method focuses on maximizing flavor and texture:
- Beef Tenderization: Lightly pounding and seasoning the beef ensures tenderness and even flavor distribution.
- Thickened Sauce: Using less broth than traditional stroganoff recipes creates a richer, more concentrated sauce ideal for clinging to the potato.
- Crispy Potatoes: Baking directly on the rack (or a wire rack) guarantees perfectly fluffy insides with satisfyingly crispy skins.
Key Ingredients & Swaps
The magic lies in quality ingredients, but flexibility is welcome:
- Potatoes: Russet potatoes are non-negotiable for that ideal fluffy interior and crispy skin.
- Beef: Top sirloin, flank steak, or even ribeye work well. The goal is tender slices.
- Sour Cream: Don’t skimp; it’s the signature creamy element. Full-fat delivers the best flavor.
- Hot Paprika: Adds depth and a subtle kick.
- Swaps: Feel free to experiment with mushroom varieties (oyster, shiitake) or make a vegetarian version using vegetable broth and soy sauce instead of Worcestershire.
How to Make Beef Stroganoff Baked Potatoes
Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
For the Baked Potatoes:
– 4 medium russet potatoes (about 10 ounces each)
– 1 tablespoon olive oil
– ¾ teaspoon kosher salt, plus more to taste
– Freshly ground black pepper
For the Beef Stroganoff:
– 1 pound steak (top sirloin, ribeye, or flank)
– 1 teaspoon kosher salt
– ¾ teaspoon hot paprika
– 1 tablespoon neutral oil (canola or grapeseed)
– 3 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced (about 1 ½ cups)
– 8 ounces baby bella, cremini, or white button mushrooms, sliced ¼-inch thick
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– ¼ cup dry white wine
– 1 cup low-sodium beef or chicken broth
– ⅔ cup sour cream
– 2 teaspoons Dijon mustard
– 1 ½ teaspoons Worcestershire sauce
– Freshly ground black pepper
– 2 tablespoons chopped parsley or chives (optional)
Instructions
- Bake the Potatoes: Preheat oven to 425°F (220°C). Scrub, prick, and rub potatoes with oil, salt, and pepper. Bake directly on the oven rack for 1 hour until crispy and tender.
- Prepare the Beef: Slice beef thinly against the grain. Pound lightly, then toss with salt and paprika in a sealed bag.
- Sear the Beef: Heat oil in a skillet over high heat. Sear beef in batches until browned on both sides (about 2 minutes per side). Set aside.
- Sauté Vegetables: Reduce heat to medium-high. Melt butter, then sauté onions until softened (4 minutes). Add mushrooms and cook until browned (10-15 minutes). Add garlic and cook for 30 seconds.
- Make the Sauce: Stir in flour and remaining butter until fragrant. Deglaze with white wine, scraping up browned bits. Reduce wine by half, then add beef broth and simmer until reduced by half (5 minutes).
- Finish & Combine: Remove from heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Return beef to the pan and stir to combine. Season to taste.
- Assemble: Cut open baked potatoes lengthwise. Fluff flesh with a fork, season with salt and pepper, then generously spoon beef filling on top. Garnish with parsley or chives.
This recipe isn’t just a meal; it’s an upgrade to a comfort food classic. The combination of textures and flavors makes it a satisfying and memorable dish.
The beef stroganoff baked potato is a playful yet refined take on a beloved classic, proving that sometimes, the best comfort food comes with a little extra crunch.
