Beef Stroganoff Topped Potato

By Melzie

Ingredients

• 1 medium baking potato
• 1 tsp olive 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
• ½ tsp garlic powder
• 1/8 tsp pepper
• 1 can Progresso Light Savory Vegetable Barley Soup (18.5 oz)
• ¼ fat free sour cream
• 2 TB chopped fresh parsley

Details

Servings 2
Cooking time 25mins

Preparation

Step 1

Generously pierce potato with fork. Place on microwavable paper towel. Microwave on high 4 – 5 minutes turning once, until tender. Cover, let stand covered 5 minutes.
Meanwhile, in 12 inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 – 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
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.

To serve, place ½ potato on each plate Top each with 1 ½ cups beef mixture; sprinkle each with 1 TB parsley.

Calories 330, fat 9 g, fiber 7, potassium 1100, cholesterol, 35, sodium 880 mg protein 17 g.