Beef and Mushroom-topped Potato Wedges
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g lean ground beef
- 2 large potatoes
- 473.18 ml sliced mushrooms
- 29.58 ml chopped green onions
- 2.46 ml salt
- 1.23 ml pepper
- 340.19 g can beef gravy
- 118.29 ml dairy sour half-and-half
- 29.58 ml sliced green onions (optional)
directions
- Pierce potatoes in several places; place on paper towel in microwave oven.
- Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
- Meanwhile, in large non-stick skillet, brown ground beef, mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles.
- Pour off drippings; season with salt and pepper.
- Reduce heat to low.
- Stir in gravy and sour half-and-half; heat through, stirring occasionally.
- Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
- Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
- Sprinkle with remaining green onions, if desired.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0