Beef Stroganoff - Topped Potatoes |
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Prep Time: 10 Minutes Cook Time: 26 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
4 medium baking potatoes |
2 tablespoons butter or 2 tablespoons margarine |
1 small onion, chopped |
1 (8 ounce) package sliced mushrooms, rinsed,patted dry with paper towels |
12 ounces beef tenderloin steaks or 12 ounces steaks, cut into 3/4 inch pieces |
1/2 teaspoon salt |
1/2 teaspoon hungarian paprika |
1/4 teaspoon black pepper |
1 cup canned beef broth |
1/2 cup light sour cream or 1/2 cup single cream |
1 tablespoon all-purpose flour |
chopped fresh chives (optional) or chopped parsley (optional) |
Directions:
1. Scrub potatoes and prick them in several places with the tip of a sharp knife.
2. Place potatoes on a paper towel in a microwave oven and cook on high for 7 minutes.
3. Turn potatoes over and continue to cook on high for 8-9 minutes or until tender.
4. Meanwhile, melt butter in a large skillet.
5. Add onion and cook over medium- high heat for 2 minutes.
6. Add mushrooms and cook for 3 minutes, stirring occasionally.
7. Add beef and sprinkle with salt, paprika and pepper.
8. Cook for 5 minutes, stirring frequently.
9. Add broth and bring to a boil.
10. Combine sour cream and flour, mixing well.
11. Stir into the beef mixture.
12. Cook for 1 minute or until sauce thickens, stirring constantly.
13. Split hot potatoes with a fork and squeeze ends inward to fluff.
14. If desired, sprinkle with salt and pepper to taste.
15. Spoon beef mixture over the potatoes.
16. Sprinkle with chives or parsley (optional).
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