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Beef and Vegetable Stroganoff-Topped Potato Recipe

Beef and Vegetable Stroganoff-Topped Potato
Source: Pillsbury

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Ingredients

  • 1 medium baking potato
  • 1 teaspoon olive or vegetable oil
  • 4 oz beef flank steak, cut across grain into thin bite-size strips
  • 1 cup sliced fresh mushrooms
  • 1 small onion, cut into thin wedges
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 can (18.5 oz) Progresso™ Light savory vegetable barley soup
  • 1/4 cup fat-free sour cream
  • 2 tablespoons chopped fresh parsley
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
2 servings

Instructions

  • Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning over once, until tender.
  • Cover; let stand covered 5 minutes.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper.
  • Cook 5 to 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 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
  • To serve, place 1/2 potato on each serving plate. Top each with half of the beef mixture; sprinkle each with 1 tablespoon parsley.

Dinner

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A recipe from Pillsbury

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