Beef Stroganoff-Stuffed Potatoes

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (7 ounce)  baking potatoes
• 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
• 1⁄4 teaspoon salt
• 1⁄3 teaspoon pepper
• 1  tablespoon flour
• 1⁄2 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.