Ingredients
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4 (7 ounce) baking potatoes
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1 tablespoon canola oil
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1 onion, chopped
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/3 teaspoon pepper
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1 tablespoon flour
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1/2 cup sour cream
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1 tablespoon chopped fresh parsley, for color only
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1 beef bouillon cube
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1 lb boneless beef chuck steak, cut into 1/4 inch thick strips
Instructions
- Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
- Dissolve bouillon in 1/2 cup water; set aside.
- In nonstick skillet heat oil over high heat.
- Add beef; cook, stirring, until browned about 5 minutes.
- Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
- Add bouillon mixture; bring to a boil.
- Reduce heat to low; cover.
- Simmer until meat is very tender, about 30 minutes.
- Stir together flour and 1 Tablespoon water, set aside.
- Stir sour cream into beef mixture.
- Stir in flour mixture; cook until thickened, 1-2 minutes.
- Spilt baked potatoes lengthwise, fluff with fork.
- Top with beef mixture and parsley.
- Serve while warm.