Time 25m Yield 2 Number Of Ingredients 10 Steps:
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. 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. 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. To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.
Time 28m Yield 4 Number Of Ingredients 13 Steps:
In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often. Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate. Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned. Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes. Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
In 12-inch skillet, cook beef and mushrooms over medium heat, stirring occasionally, until beef is brown and mushrooms are tender; drain. Stir in Potatoes, Sauce Mix, hot water, milk, butter and mustard. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until potatoes are tender. Stir in sour cream; heat just until hot. Let stand 5 minutes before serving (sauce will thicken as it stands). Sprinkle with chopped parsley.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 200°C (400°F). Half the potatoes and scoop out the insides, keeping the scooped out potato for later. Cut the steak into thin strips and sear in a hot pan. Remove the steak. Melt the butter in the pan, then add the onions and garlic. Season with salt. Cook the onions and garlic until translucent, then add the mushrooms. When the mushrooms are soft, stir in the mustard, paprika, and leftover potato. Stir in the beef stock, then simmer until mostly reduced. Add the soured cream, then add the seared beef back in as well. Season with salt and pepper and remove from the heat immediately. Stuff the potato skins with the stroganoff mixture. Bake for 8-10 minutes. Sprinkle with parsley and serve. Enjoy!
More about “beef and vegetable stroganoff topped potato recipes”
Time 1h25m Yield 4 Number Of Ingredients 17 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half. Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
