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Beef and Vegetable Stroganoff-Topped Potato

Betty Crocker Kitchens
Updated Oct 1, 2015
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Dinner for two? A can of Progresso™ Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Beef and Vegetable Stroganoff-Topped Potato

  • Prep Time 25 min
  • Total 25 min
  • Servings 2
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

330 Calories
9g Total Fat
17g Protein
44g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
880mg
37%
Potassium
1100mg
31%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
30%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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