Beef Stroganoff-stuffed Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.