Beef and Potato Stroganoff Fare exchange: Use ground turkey or chicken in pLace of the ground beef. nice and best in restaurant Great elegant Hotel Restaurant Recipe

4 SERVINGS

PREP TIME 15 min

COOK TIME 20 min

Ingredients 

4 large russet potatoes (about 3 pounds)

2 tablespoons unsalted butter

1 pound assorted sliced mushrooms

1 tablespoon onion powder

2 teaspoons garlic powder

1k cup heavy cream

1 pound lean ground beef, crumbled

Salt and freshly ground pepper

½ cup sour cream, at room temperature

Snipped chives, for garnish

Method 

1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.

2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. 

3. Stir in the onion powder, garlic powder and ¾ cup water and boil to reduce the Iquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.

4. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. 

5. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.

6. Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. 

7. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.

8. Return the beef and mushroom mixtu a simmer. Stuff the hollowed potatoes the beef mixture and top with chives. with the mashed potatoes.