Ingredients:
4 baking potatoes, about 7 oz. each
1 beef bouillon cubes
1 tablespoon canola oil
1 lb boneless beef chuck steaks, cut into 1/4 inch thick strips
1 onions, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/3 teaspoon pepper
1 tablespoon flour
1/2 cup sour cream
1 tablespoon chopped fresh parsley, for color only (optional)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.