Ingredients for Beef Stroganoff Stuffed Potatoes
- 4 large russet potatoes
- 1 beef bouillon cube
- 1 tablespoon olive oil
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 medium onion, chopped
- Garlic Cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- fresh parsley, for garnish
- 1/2 cup hot water
- 1 cup sliced mushrooms
- 1 tablespoon water
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How to Make Beef Stroganoff Stuffed Potatoes
- Preheat oven to 425°F (220°C). Wash and pierce 4 large russet potatoes several times with a fork. Bake in the oven for 40-45 minutes, or until tender. Alternatively, microwave potatoes on high for 8-10 minutes, flipping halfway through, until tender.
- In a small bowl, dissolve 1 beef bouillon cube in 1/2 cup of hot water. Set aside.
- In a large nonstick skillet, heat 1 tablespoon of olive oil over high heat.
- Add 1 lb of beef sirloin, cut into 1-inch cubes. Cook, stirring occasionally, until browned, about 5 minutes.
- Add 1 medium onion, chopped; 1 cup sliced mushrooms; 1 teaspoon salt; and 1/2 teaspoon black pepper. Cook, stirring occasionally, until onion is softened, about 3 minutes.
- Pour in the bouillon mixture. Bring to a boil.
- Reduce heat to low, cover, and simmer until the beef is very tender, about 30 minutes.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1 tablespoon of water until smooth. Set aside.
- Stir in 1 cup of sour cream into the beef mixture.
- Gradually whisk in the flour mixture until the sauce has thickened, about 1-2 minutes. Do not boil.
- While the sauce simmers, split the baked potatoes lengthwise and fluff the inside with a fork.
- Spoon the beef stroganoff mixture generously over the potatoes.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
18g
Carbs
15g
