Beef Stroganoff-Stuffed Potatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
4 (7 ounce) baking potatoes |
1 beef bouillon cube |
1 tablespoon canola oil |
1 lb boneless beef chuck steak, cut into 1/4 inch thick strips |
1 onion, chopped |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/3 teaspoon pepper |
1 tablespoon flour |
1/2 cup sour cream |
1 tablespoon chopped fresh parsley, for color only (optional) |
Directions:
1. Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
2. Dissolve bouillon in 1/2 cup water; set aside.
3. In nonstick skillet heat oil over high heat.
4. Add beef; cook, stirring, until browned about 5 minutes.
5. Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
6. Add bouillon mixture; bring to a boil.
7. Reduce heat to low; cover.
8. Simmer until meat is very tender, about 30 minutes.
9. Stir together flour and 1 Tablespoon water, set aside.
10. Stir sour cream into beef mixture.
11. Stir in flour mixture; cook until thickened, 1-2 minutes.
12. Spilt baked potatoes lengthwise, fluff with fork.
13. Top with beef mixture and parsley.
14. Serve while warm.
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