Beef Stroganoff-Stuffed Potatoes

Ingredients

• 4 baking potatoes, about 7 oz. each
• 1 beef bouillon cube
• 1 tablespoon canola oil
• 1 lb boneless beef chuck steak, cut into 1/4 inch thick strips
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/3 teaspoon pepper
• 1 tablespoon flour
• 1/2 cup sour cream
• 1 tablespoon chopped fresh parsley, for color only (optional)

Directions

1. 1

   Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.

2. 2

   Dissolve bouillon in 1/2 cup water; set aside.

3. 3

   In nonstick skillet heat oil over high heat.

4. 4

   Add beef; cook, stirring, until browned about 5 minutes.

5. 5

   Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.

6. 6

   Add bouillon mixture; bring to a boil.

7. 7

   Reduce heat to low; cover.

8. 8

   Simmer until meat is very tender, about 30 minutes.

9. 9

   Stir together flour and 1 Tablespoon water, set aside.

10. 10

    Stir sour cream into beef mixture.

11. 11

    Stir in flour mixture; cook until thickened, 1-2 minutes.

12. 12

    Spilt baked potatoes lengthwise, fluff with fork.

13. 13

    Top with beef mixture and parsley.

14. 14

    Serve while warm.