Potato Stroganoff Recipe Easy and Delicious Dinner Idea

Potato Stroganoff is a comforting, hearty dish that brings a vegetarian twist to the classic beef stroganoff. Perfect for those chilly evenings when you crave something warm, creamy, and satisfying, this recipe uses tender potatoes and mushrooms simmered in a luscious, tangy sauce made with sour cream and spices.

It’s a wonderful meal for vegetarians, vegans (with simple swaps), or anyone looking to enjoy a meatless dinner without compromising on flavor or texture.

This dish is not only delicious but also incredibly versatile and easy to prepare. Whether you’re a seasoned home cook or a kitchen newbie, you’ll find this recipe straightforward and rewarding.

Plus, it’s a great way to showcase humble potatoes in a new light, turning them into a rich and flavorful centerpiece. Pair it with a fresh salad or some crusty bread for a complete, satisfying meal that the whole family will love.

Why You’ll Love This Recipe

Potato Stroganoff offers a unique twist on a beloved classic by replacing the traditional beef with hearty potatoes and mushrooms. This makes it not only vegetarian-friendly but also wonderfully filling and nutritious.

The sauce is creamy and tangy, made with sour cream or a dairy-free alternative, delivering all the comforting flavors you expect from stroganoff without the meat.

Another reason to love this recipe is its simplicity. With minimal ingredients and straightforward steps, you can whip up a delicious dinner in under 45 minutes.

It’s perfect for busy weeknights or cozy weekend dinners. Plus, it reheats beautifully, making it an excellent choice for meal prep or leftovers.

For those seeking more vegetarian and vegan recipes, you might enjoy exploring our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, or try the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for another comforting meal option.

Ingredients

• 4 large potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil or vegan butter
• 1 cup vegetable broth
• 1 cup sour cream (use vegan sour cream for a dairy-free version)
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour or gluten-free flour
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: 1 tablespoon soy sauce or tamari for added umami

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for rinsing potatoes if desired)
• Mixing bowl (for sour cream mixture)

Instructions

1. Prepare the potatoes: Peel and dice the potatoes into roughly 1-inch cubes. To prevent browning, you can place them in cold water while you prepare other ingredients.
2. Cook the potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until just tender but not falling apart. Drain and set aside.
3. Sauté the aromatics: Heat the olive oil or vegan butter in the pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Add the mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes.
5. Create the roux: Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes to cook the flour and prevent lumps.
6. Add liquids and seasonings: Gradually pour in the vegetable broth while stirring. Add the tomato paste, smoked paprika, Dijon mustard, and soy sauce if using. Stir well and bring the mixture to a simmer.
7. Combine potatoes and simmer: Add the cooked potatoes to the pot. Stir gently to coat the potatoes in the sauce. Let it simmer for 5-7 minutes to thicken and allow flavors to meld.
8. Finish with sour cream: Remove the pot from heat. Stir in the sour cream gently until fully incorporated. Adjust seasoning with salt and pepper to taste.
9. Garnish and serve: Sprinkle freshly chopped parsley over the top before serving.

Tips & Variations

For a vegan version, use vegan sour cream and vegan butter or olive oil.

Adding a splash of white wine to the mushrooms before adding broth can deepen the flavor.

Try swapping potatoes for sweet potatoes or adding a handful of spinach for extra color and nutrition.

You can also experiment with different mushrooms like shiitake or portobello for a more robust taste. If you prefer a thicker sauce, add a bit more flour or reduce the broth slightly before adding the sour cream.

For a lighter version, substitute the sour cream with Greek yogurt or cashew cream.

Nutrition Facts

Serving Suggestions

Potato Stroganoff pairs wonderfully with simple side dishes that balance its creamy richness. Serve it over fluffy rice pilaf or alongside warm crusty bread to soak up the delicious sauce.

For a fresh contrast, a crisp green salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas offers a bright and healthy complement. Roasted or steamed seasonal vegetables also make great accompaniments.

If you want to keep the meal light but satisfying, pair this dish with a cup of comforting soup such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Conclusion

Potato Stroganoff is a delightful and nourishing vegetarian dish that proves you don’t need meat to enjoy classic comfort food. With its creamy sauce, tender potatoes, and earthy mushrooms, it offers a fulfilling meal that feels indulgent yet wholesome.

The recipe is approachable for cooks of all levels and can be adapted easily to fit vegan or gluten-free diets.

Whether you’re cooking for yourself, family, or friends, this Potato Stroganoff will quickly become a favorite go-to recipe, especially during colder months when comfort food is essential. Don’t forget to experiment with the tips and variations shared above to make it your own unique creation.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Potato Stroganoff”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, comforting vegetarian twist on classic stroganoff using tender potatoes and mushrooms. Perfect for a hearty weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 medium potatoes, peeled and diced”, “1 tablespoon olive oil”, “1 medium onion, finely chopped”, “2 cloves garlic, minced”, “8 ounces mushrooms, sliced”, “1 cup vegetable broth”, “1 tablespoon tomato paste”, “1 teaspoon smoked paprika”, “1/2 cup sour cream”, “1 tablespoon all-purpose flour”, “Salt and pepper to taste”, “2 tablespoons chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Boil diced potatoes until tender, about 10 minutes, then drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan and saut\u00e9 onions until translucent.”}, {“@type”: “HowToStep”, “text”: “Add garlic and mushrooms, cook until mushrooms soften.”}, {“@type”: “HowToStep”, “text”: “Stir in tomato paste and smoked paprika, cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Sprinkle flour over vegetables and stir well.”}, {“@type”: “HowToStep”, “text”: “Gradually add vegetable broth, stirring to avoid lumps.”}, {“@type”: “HowToStep”, “text”: “Simmer sauce until thickened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cooked potatoes and stir gently to coat with sauce.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in sour cream.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, garnish with parsley, and serve.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “7 g”, “fatContent”: “10 g”, “carbohydrateContent”: “50 g”}}