Beef / Pork

Beef and Vegetable Stroganoff-topped Potato is for Dinner.

Beef and Vegetable Stroganoff-topped Potato takes 20 minutes to prepare.

Beef and Vegetable Stroganoff-topped Potato takes 25 minutes to cook.

Beef and Vegetable Stroganoff-topped Potato makes 4 servings.

The ingredients for Beef and Vegetable Stroganoff-topped Potato are:

2 medium baking potatos
2 tsp olive oil
8 oz ground venison (weigh after cooking)
2.5 cups mushrooms (portabella adds more flavor)
2 medium onions cut into thin wedges
1 tsp garlic powder
1/4 tsp black pepper
1/2 cup fat-free sour cream
4 tbsp chopped fresh parsley
2 cans Progresso Light Savory Vegetable Barley Soup (18.5 oz each)

Here is how you make Beef and Vegetable Stroganoff-topped Potato:

1. Generously pierce potatoes with fork. Place on micorwavable paper towel. Micorwave on high 4 to 5 minutes, turning once, until tender. Cover, let stand covered 5 minutes.2. Meanwhile, in heavy 5 quart dutch oven, heat oil over high heat. Add venison, mushrooms and onion; sprinkle with garlic powder and pepper. Cook, stirring frequently until meat is cooked through and vegetables begin to soften.3. Stir in soup. Heat to boiling. Cook uncovered over high heat 7-10 minutes, stirring frequently, until mixture thickens. Remove from heat, stir in sour cream. (It was not thick enough for me, this is when I added the cornstarch mixed with about 2 tbsp hot water, then heated until thickened.)4. To serve, place 1/2 potato on each plate. Tope with 1-1/2 cups stroganoff mixture; sprinkle with 1 tablespoon parsley.Number of Servings: 4Recipe submitted by SparkPeople user JOY7543.

The nutritional information for Beef and Vegetable Stroganoff-topped Potato is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 334.4

• Total Fat: 7.3 g
• Cholesterol: 55.9 mg
• Sodium: 783.8 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 8.4 g
• Protein: 22.7 g

The dietary needs meet for Beef and Vegetable Stroganoff-topped Potato is Low Fat