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Beef and Potato Stroganoff

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Prep: 5 min. •  Cook: 30 min. •  Serves: 4


  • ¾ lb. Biggins® potatoes, scrubbed and peeled
  • ¾ lb. 85% lean ground beef
  • 1 tsp. salt
  • 1 pinch of black pepper
  • 1 can (10 ¾ oz.) cream of mushroom soup
  • 1 can (4 oz.) mushroom stems and pieces, drained
  • ½ c. water
  • 2 tbsp. Dijon mustard


Cut potatoes in half lengthwise. Slice across into ¼-inch thick half moons. In a 1-quart microwave-safe dish, crumble beef and season with salt and pepper. Add soup, mushrooms, water, mustard and potatoes. Stir until combined. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for 2 minutes. Use oven mitts or tongs to remove plastic wrap from dish to prevent burns from steam.