Beef Stroganoff Stuffed Potatoes Recipe

Ingredients for Beef Stroganoff Stuffed Potatoes

• Baking Potatoes
• Beef Bouillon Cube
• Canola Oil
• Boneless Beef Chuck Steak
• 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

How to Make Beef Stroganoff Stuffed Potatoes

1. 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.
2. In a small bowl, dissolve 1 beef bouillon cube in 1/2 cup of hot water. Set aside.
3. In a large nonstick skillet, heat 1 tablespoon of olive oil over high heat.
4. Add 1 lb of beef sirloin, cut into 1-inch cubes. Cook, stirring occasionally, until browned, about 5 minutes.
5. 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.
6. Pour in the bouillon mixture. Bring to a boil.
7. Reduce heat to low, cover, and simmer until the beef is very tender, about 30 minutes.
8. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1 tablespoon of water until smooth. Set aside.
9. Stir in 1 cup of sour cream into the beef mixture.
10. Gradually whisk in the flour mixture until the sauce has thickened, about 1-2 minutes. Do not boil.
11. While the sauce simmers, split the baked potatoes lengthwise and fluff the inside with a fork.
12. Spoon the beef stroganoff mixture generously over the potatoes.
13. Garnish with fresh parsley and serve immediately.