BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

Beef and Vegetable Stroganoff-Topped Potato image

Dinner for two? A can of Progresso™ Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 10

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g