Beef and Vegetable Stroganoff-Topped Potato Recipe

Name: Beef and Vegetable Stroganoff-Topped Potato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
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

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.