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Beef Stroganoff-Stuffed Potatoes

5.0(9)

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.

by Jacqueline in KY·published 2006-03-27

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Meat

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

284 kcal

Ingredients (11)

serves

4 (7 ounce) baking potatoespotato
1 beef bouillon cube
1 tablespoon canola oilcanola-oil
1 lb boneless beef chuck steak, cut into 1/4 inch thick strips
1 onion, choppedonion
2 garlic cloves, mincedgarlic
1/4 teaspoon saltsalt
1/3 teaspoon pepperpepper
1 tablespoon flourflour
1/2 cup sour creamsour-cream
1 tablespoon chopped fresh parsley, for color only (optional)parsley

Instructions (14 steps)

01Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
02Dissolve bouillon in 1/2 cup water; set aside.
03In nonstick skillet heat oil over high heat.
04Add beef; cook, stirring, until browned about 5 minutes.

05Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.

06Add bouillon mixture; bring to a boil.

07Reduce heat to low; cover.

08Simmer until meat is very tender, about 30 minutes.

09Stir together flour and 1 Tablespoon water, set aside.

10Stir sour cream into beef mixture.

11Stir in flour mixture; cook until thickened, 1-2 minutes.

12Spilt baked potatoes lengthwise, fluff with fork.

13Top with beef mixture and parsley.

Nutrition (per serving)

Calories: 284 kcal
Protein: 5 g
Fat: 10 g
Saturated fat: 4 g
Carbs: 46 g
Fiber: 4 g
Sugar: 4 g
Sodium: 432 mg
Cholesterol: 15 mg

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