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Beef and Potatoes Skillet Stroganoff

  • Prep 30 min
  • Total 45 min
  • Servings 4

Weeknight stroganoff? Here's an easy way to get it with what's in your cupboard. MORE + LESS -

Ingredients

1
lb lean (at least 80%) ground beef
1
small onion, chopped
1
box (4.5 oz) Betty Crocker™ loaded baked potatoes
1 3/4
cups boiling water
1
cup milk
2
tablespoons butter or margarine
2
cups frozen cut green beans
1
can (4 oz) mushroom pieces and stems, drained
1/2
cup sour cream
1
tablespoon ketchup
2
tablespoons chopped tomato

Steps

Hide Images
  • 1
    In 10-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Remove beef from skillet; set aside.
  • 2
    In skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green beans. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
  • 3
    Stir in cooked ground beef, mushrooms, sour cream and ketchup. Cover; cook over medium heat until thoroughly heated. Garnish with tomatoes.

Expert Tips

  • Use whatever veggies you have like frozen broccoli cuts, corn or mixed vegetables.
  • You can cook the ground beef and onion ahead of time and refrigerate it until needed for the recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
13g
63%
Trans Fat
1 1/2g
Cholesterol
105mg
35%
Sodium
1050mg
44%
Potassium
740mg
21%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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