STROGONOFF STUFFED POTATOES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • baking potatoes, about 7 oz. each
  • 1 beef bouillon cube
  • 1 Tablespoon canola oil
  • 1 lb boneless chuck steak, cut into 1/4 inch thick strips
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/3 teaspoon pepper
  • 1 Tablespoon flour
  • 1/2 cup sour cream
  • 1 Tablespoon chopped fresh parsley, optional, for color only

Directions

  • Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in over at 425 degrees for about 40 minutes.
  • Dissolve bouillon in 1/2 cup water; set aside.
  • In nonstick skillet heat oil over high heat.
  • Add beef; cook, stirring, until browned about 5 minutes.
  • Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
  • Add bouillon mixture; bring to a boil.
  • Reduce heat to low; cover.
  • Simmer until meat is very tender, about 30 minutes.
  • Stir together flour and 1 Tablespoon water, set aside.
  • Stir sour cream into beef mixture.
  • Stir in flour mixture; cook until thickened, 1-2 minutes.
  • Spilt baked potatoes lengthwise, fluff with fork.
  • Top with beef mixture and parsley.

Notes

Categories: Potato 

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