Potatoe TOpped, Vegetable Beef Stroganoff.

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.

FOR crockpot, cube potatoes into large chunks, place meat, mushrooms, onions, garlis and pepper together add soup. turn on low for 8 hours, high 4 hours, add sour cream 10 minutes before serving.