Beef Stroganoff-Stuffed Potatoes

Jacqueline in KY's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 baking potatoes , about 7 oz. each
• 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
• ¼ teaspoon salt
• 1⁄3; teaspoon pepper
• 1 tablespoon flour
• ½ 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.

Reviews

[Chef #985766]

We loved this! I followed SusieQusie's advice about adding mushrooms and using fat free beef broth, and ff sour cream.

[SusieQusie]

What a great idea! I expanded on your recipe by adding some sliced mushrooms and subbed beef broth for the bouillon and water. Using fat-free sour cream and arrowroot rather than flour, this fit into my diet plan guidelines without tasting like diet food. Thanks for sharing your recipe!

[Halcyon Eve]

Yummy comfort food! I altered it a little for our taste, using leaner beef and fat-free sour cream, adding paprika and mushrooms, and skipping the bouillion (too salty!). It still needs something--I'm not sure what yet. But it's very good, comforting, hot, and filling. Thanks, Jac the House-Daughter!