Total Time: 1 hour 


  • 1 tlb lean (at least 80%) ground beef
  • 8 oz sliced fresh mushrooms
  • 1 box (4.8 oz) Betty Crocker sour cream 'n chives potatoes
  • 2 1/4 cups hot water
  • 2/3 cup milk
  • 1 tablespoon butter or margarine
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • Chopped fresh parsley, if desired

Instructions for Potato Stroganoff

  •  In 12-inch skillet, cook beef and mushrooms over medium heat, stirring occasionally, until beef is brown and mushrooms are tender; drain. Stir in Potatoes, Sauce Mix, hot water, milk, butter and mustard.
  • Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until potatoes are tender.
  • Stir in sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands). Sprinkle with chopped parsley.

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