adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and Vegetable Stroganoff-Topped Potato
0 Likes
Prep Time:
25 minutes
Total Time:
25 minutes
Create a flavorful one-dish dinner for two in under 30 minutes using Progresso™ Light soup as the base sauce.
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
Instructions:
  • Poke potato all over with a fork and place it on a microwave-safe paper towel. Microwave on High for 4 to 5 minutes, remembering to turn it once, until it's tender. Cover and let it stand for 5 minutes before serving.
  • In a large nonstick skillet, heat oil over high heat. Add in beef, mushrooms, and onion. Sprinkle with garlic powder and pepper. Stir frequently and cook for 5 to 7 minutes until beef is browned and vegetables start to soften.
  • Combine the soup and bring to a boil. Simmer over high heat for 7 to 10 minutes until thickened, stirring occasionally. Remove from heat and fold in the sour cream.
  • For serving, place half a potato on each plate. Add 1 1/2 cups of beef mixture on top of each potato and sprinkle with a tablespoon of parsley.

Similar Recipes