Beef and Vegetable Stroganoff-Topped Potato

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  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 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

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 To serve, place 1/2 potato on each serving plate. Top each with half of the beef mixture; sprinkle each with 1 tablespoon parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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