How To Make Beef Stroganoff Stuffed Potatoes
For a fancy appetizer, create this stuffed potatoes dish with beef stroganoff as stuffing for a strong, well-rounded taste and a bit of a spicy aftertaste.
Serves:
Ingredients
- 4potato,cooked
- 8ozrump steak
- 2tbspbutter
- 1onion,diced
- 2clovesgarlic,crushed
- 4ozmushroom,diced
- 1tspdijon mustard
- 1tsppaprika
- ¾cupbeef stock
- 3tbspsour cream
- salt,to taste
- pepper,to taste
- 1handfulparsley,fresh chopped, optional
Instructions
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Preheat the oven to 400 degrees F.
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Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
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Cut the steak into thin strips and sear in a hot pan. Remove the steak.
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Melt the butter in the pan, then add the onions and garlic. Season with salt.
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Cook the onions and garlic until translucent, then add the mushrooms.
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When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
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Stir in the beef stock, then simmer until mostly reduced.
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Add the soured cream, then add the seared beef back in as well.
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Season with salt and pepper and remove from the heat immediately.
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Stuff the potato skins with the stroganoff mixture.
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Bake for 8 to 10 minutes.
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Sprinkle with parsley and serve.
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Enjoy!
Nutrition
- Calories: 377.40kcal
- Fat: 14.96g
- Saturated Fat: 7.53g
- Trans Fat: 0.23g
- Monounsaturated Fat: 5.01g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 43.61g
- Fiber: 6.15g
- Sugar: 4.16g
- Protein: 18.80g
- Cholesterol: 62.47mg
- Sodium: 922.72mg
- Calcium: 71.01mg
- Potassium: 1358.36mg
- Iron: 3.46mg
- Vitamin A: 86.84µg
- Vitamin C: 47.92mg
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