Beef Stroganoff-Stuffed Potatoes

"I found this recipe in some magazine a few months back. Dad and I have fell in love with it. When I cook something new my dad tells me this recipe is a keeper or toss it. This was a keeper and I was very happy because it is so simple to make."
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
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Ready In:




  • Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
  • Dissolve bouillon in 1/2 cup water; set aside.
  • In nonstick skillet heat oil over high heat.
  • Add beef; cook, stirring, until browned about 5 minutes.
  • Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
  • Add bouillon mixture; bring to a boil.
  • Reduce heat to low; cover.
  • Simmer until meat is very tender, about 30 minutes.
  • Stir together flour and 1 Tablespoon water, set aside.
  • Stir sour cream into beef mixture.
  • Stir in flour mixture; cook until thickened, 1-2 minutes.
  • Spilt baked potatoes lengthwise, fluff with fork.
  • Top with beef mixture and parsley.
  • Serve while warm.

Questions & Replies

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  1. This was delicious!! My only complaint is that it needs more of the "sauce" like more water an bouillon, I just felt it needed more. Other than I loved it!
  2. We ADORE Beef Stroganoff here, it's one recipe I go back to again and again and it's always in our dinner rota, so having it inside a beautifully soft and fluffy baked potato was like the best thing ever! Such a great dinner. Definitely making this again! :)
  3. Excellent! I used stew meat. I cooked the stew meat in a crock pot on low for six hours with 2 cps. of beef broth and salt and pepper. I then cooked the onion and garlic in butter and added the meat and then all the other ingredients as stated in the recipe.
  4. Yum! We loved this. I used some leftover rib eye steak and mushrooms sauteed in red wine and this came out great. Thanks for sharing. Made for Zaar Chef Alphabet Soup Tag.
  5. We loved this! I followed SusieQusie's advice about adding mushrooms and using fat free beef broth, and ff sour cream.


  1. What a great idea! I expanded on your recipe by adding some sliced mushrooms and subbed beef broth for the bouillon and water. Using fat-free sour cream and arrowroot rather than flour, this fit into my diet plan guidelines without tasting like diet food. Thanks for sharing your recipe!



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