Beef and Vegetable Stroganoff-Topped Potato

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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

Directions

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Nutrition Information

Recipe Step Photos

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