"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stroganoff-Topped Potato Recipe

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This recipe for Stroganoff-Topped Potato, by , is from The Koski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium baking potato
1 tsp. olive oil
4 oz beef flank steak or other tender cut, cut across the grain into thin bite-size strips
1 c sliced fresh mushrooms
1 small onion, cut into thin wedges
1/2 tsp. garlic powder
1/8 tsp. pepper
1 can (18.5) Progresso Light Savory Vegetable Barley Soup
1/2 c fat-free sour cream
2 Tbsp. chopped fresh parsley (optional)

Directions:
Directions:
Pierce potato with fork. Place on a microwavable paper towel. Microwave on high 4-5 minutes, turning once, until tender. Cover, let stand covered for 5 minutes.

In 12" nonstick skillet, heat oil over high heat. Add beef, mushrooms and onions; sprinkle with garlic powder and pepper. Cook 5-7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.

Stir in soup. Heat to boiling. Cook uncovered over high heat 7-20 minutes until almost all of the liquid is gone and mixture is thickened. Remove from heat and add the sour cream.

Split the potato in half and put one half on each plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tbsp. of parsley.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this in a Weight Watcher's magazine and is it ever good. 7 points

 

 

 

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