Beef and Vegetable Stroganoff-Topped Potato

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2

Ingredients

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

Directions

  • 1 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.
  • 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 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 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.

Notes










Tips

Expert Tips

Freeze the beef for 15 to 20 minutes, and it will be easier to cut.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
880mg
37%
Potassium
1100mg
31%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
30%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.