Beef and Vegetable Stroganoff-Topped Potato

Name: Beef and Vegetable Stroganoff-Topped Potato
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 medium baking potato; 524 grams can Light savory vegetable barley soup; 113 grams beef flank steak, cut across grain into thin bite-size strips; 237 milliliters sliced fresh mushrooms; 2 Tbsps chopped fresh parsley; 1 teaspoons garlic powder; 1 small onion, cut into thin wedges; 0 teaspoons pepper; 59 milliliters fat-free sour cream; 1 teaspoon olive or vegetable oil

You can never have too many main course recipes, so give Beef and Vegetable Stroganoff-Topped Potato a try. This recipe serves 2. One serving contains 1240 calories, 49g of protein, and 22g of fat. A mixture of onion, cream, beef flank steak, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.

Ingredients you will need

Potato

Equipment you will use

Paper Towels

Microwave

Meanwhile, in 12-inch nonstick skillet, heat oil over high heat.

Ingredients you will need

Cooking Oil

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Frying Pan

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.

Ingredients you will need

Garlic Powder