A baked potato might be the best vessel for stroganoff.
Stuff your stroganoff in a potato! Forget pasta or rice… Wendy Paul says it’s best served in a spud. Add lamb and beef for the ultimate comfort food face lift.
Lamb gives this recipe a sophisticated flair. To purchase lamb, go to the deli counter at your local grocery store (Wendy says Harmons is a good bet) and ask for lamb stew meat. They’ll prep it for you! Grab a pound of lamb and a pound of beef for balance.
As much as we love the Instant Pot, Wendy says you’ll really notice a difference cooking this one on the stove. Allowing the ingredients to simmer for a long time gives them the chance to come together for a deep, rich, flavor.
Beef & Lamb Stroganoff Stuffed Potatoes
By Wendy Paul for Studio 5
INGREDIENTS
- 1 tbsp. Napa Valley Olive oil
- 1 sweet onion, diced
- 2 cups baby portobellos, sliced
- 2 bay leaves
- ½ tsp. salt
- 1 tsp. dried oregano
- 1 lb. Lamb stew meat
- 1 lb. beef stew meat
- 2 tbsp. flour
- 1 tsp. minced garlic or garlic paste
- 2 cup red wine or grape juice
- 1 cup beef broth
- ½ cup Fage 5% yogurt, unsweetened
- 4-6 medium potatoes, washed
- Kosher salt
- Napa Valley Olive Oil
METHOD
- Turn your pot on to medium heat. Add your olive oil, and diced onion. Cook stirring occasionally for 3-4 minutes. Then add the mushrooms, bay leaves, salt & oregano. Stir to combine and cook for 5-6 minutes. Mushrooms will be dark golden, onions tender. In a bowl, combine the lamb and beef stew meat. Toss with ½ tsp salt, and flour to coat each piece. Push the mushrooms to the side, and add the coated meat. Maybe a bit more olive oil. Let sit for a minute, the toss, and repeat, trying not to stir too often. You want the meat and mushrooms to caramelize and get a little browned.
- Then add your wine, or grape juice, beef broth and stir together. Simmer into submission. Stirring occasionally. haha!
- Over medium heat, about 1 ½ -2 hours. Or the juices have reduced more than half. If your juices are drying out, stir and add ½ cup water. You are looking for meat tenderness here. The time brings the flavors together.
- Meanwhile, prepare your potatoes.
- Preheat your oven to 425 degrees.
- Wash and dry your potatoes. Brush with olive oil and sprinkle with kosher salt.
- Place on a baking sheet, prick with a fork to release steam as it cooks.
- Bake for 60-75 minutes, until potatoes are soft and the skin is crispy.
- After the potatoes are baking, you should be able to finish your stroganoff. Remove your pot from the heat. To the meat and thickened sauce, add ½ cup Fage yogurt. Stir to combine. Season with some salt and pepper if needed.
- Once the potatoes are cool enough to handle, cut lengthwise and push to open the center. Scoop some delicious stroganoff and the gravy into the center of the potato. Garnish with diced green onions and fresh parsley. Serve warm with a large salad or vegetable side.
- Happy dinnertime!
Find more recipes from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.
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