Potatoes Stroganoff

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Potatoes Stroganoff

Ingredients:

12 ounces button mushrooms
2 tablespoons butter
4-1/2 tablespoons vegetable oil, separated
4 medium russet potatoes, peeled and cut into 1-1/2 x 3/8 inch sticks
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1 cup diced yellow onion
4 tablespoons sour cream
2 tablespoons chives, chopped

Preparation:

Clean the mushrooms with a mushroom brush or a clean damp towel. Separate the stems from the caps and slice all in half. Sauté the mushrooms in the butter until they are golden brown. Set the mushrooms aside and wipe out the pan.

Add 3 tablespoons of the oil back to the sauté pan and cook the potatoes for about 5 minutes until they begin to brown and cook through. Using a wooden spoon, stir the potatoes to bring the cooked brown ones to the top and continue to cook until the potatoes are tender and browned, about 20 minutes total cooking time. Season them with salt and Naughty Nelly's Deadly Twelve Pepper Blend.

While the potatoes are cooking, sauté the onions in the remaining oil, in a separate pan until they are golden brown. This should take a little less time as the potatoes.

When the potatoes are done and tender, add the mushrooms, onions and sour cream to the pan and heat for a couple of minutes until the sour cream is just heated through. Adjust seasoning. Top with chives and serve.

Home of Chef David Nelson's Specialty Spice Blends and more!