BEEF AND VEGETABLE STROGANOFF FOR 2

Name: BEEF AND VEGETABLE STROGANOFF FOR 2
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 large baked potato; 1 Tbsp olive oil; 4 oz beef flank steak, cut across grain and into bite sized strips; 1 c sliced fresh mushrooms; 1 small onion, cut into thin wedges; 1 clove garlic, minced; 1/8 tsp ground black pepper; 1 can(s) progresso ligh savory vegetable barley soup; 1/4 c sour cream; 2 Tbsp fresh chopped parsley

By Kimi Gaines
@kimijo

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

Rating:

★★★★★ 3 votes5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Ingredients

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1 large

baked potato
1 Tbsp

olive oil
4 oz

beef flank steak, cut across grain and into bite sized strips
1 c

sliced fresh mushrooms
1 small

onion, cut into thin wedges
1 clove

garlic, minced
1/8 tsp

ground black pepper
1 can(s)

progresso ligh savory vegetable barley soup
1/4 c

sour cream
2 Tbsp

fresh chopped parsley

How to Make BEEF AND VEGETABLE STROGANOFF FOR 2

Step-by-Step

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