beef and vegetable stroganoff for 2

Name: BEEF AND VEGETABLE STROGANOFF FOR 2
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 large baked potato; 1 tablespoon(s) olive oil; 4 ounce(s) beef flank steak, cut across grain and into bite sized strips; 1 cup(s) sliced fresh mushrooms; 1 small onion, cut into thin wedges; 1 clove(s) garlic, minced; 1/8 teaspoon(s) ground black pepper; 1 can(s) progresso ligh savory vegetable barley soup; 1/4 cup(s) sour cream; 2 tablespoon(s) fresh chopped parsley

(3 RATINGS)

50 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Jan 27, 2011

FOUND THIS ON THE PILLSBURY WEBSITE AND I AM EXCITED ABOUT THIS COOKING FOR 2.

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 2 serving(s)

Ingredients

1 large baked potato
1 tablespoon olive oil
4 ounces beef flank steak, cut across grain and into bite sized strips
1 cup sliced fresh mushrooms
1 small onion, cut into thin wedges
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 can progresso ligh savory vegetable barley soup
1/4 cup sour cream
2 tablespoons fresh chopped parsley

How To Make beef and vegetable stroganoff for 2

Step 1

MICROWAVE POTATO ON HIGH FOR 4-5 MINUTES. (I PREFER TO BAKE IT IN THE OVEN ON 400 FOR 1 HR).

Step 2

MEANWHILE, IN SKILLET, HEAT OIL OVER HIGH HEAT. ADD BEEF, MUSHROOMS AND ONION; SPRINKLE WITH GARLIC AND PEPPER. COOK 5-7 MINUTES, STIRRING FREQUENTLY, JUST UNTIL BEEF IS BROWNED AND VEGETABLES BEGIN TO SOFTEN.
Step 3

STIR IN SOUP. HEAT TO BOILING. COOK UNCOVERED OVER HIGH HEAT 7-10 MINUTES, STIRRING FREQUENTLY, UNTIL MIXTURE THICKENS. REMOVE FROM HEAT AND STIR IN SOUR CREAM.
Step 4

TO SERVE, PLACE 1/2 POTATO ON EACH SERVING PLATE. TOP EACH WITH HALF OF THE MIXTURE; SPRINKLE EACH 1 TABLESPOON PARSLEY.
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