Ingredients:
4 medium baking potatoes
2 tablespoons butter or 2 tablespoons margarine
1 small onions, chopped
1 (8 ounce) packages sliced mushrooms, rinsed,patted dry with paper towels
12 ounces beef tenderloin steaks or 12 ounces steaks, cut into 3/4 inch pieces
1/2 teaspoon salt
1/2 teaspoon Hungarian paprika
1/4 teaspoon black pepper
1 cup canned beef broth
1/2 cup light sour cream or 1/2 cup single cream
1 tablespoon all-purpose flour
chopped fresh chives (optional) or chopped parsley (optional)
Directions:
Scrub potatoes and prick them in several places with the tip of a sharp knife.
Place potatoes on a paper towel in a microwave oven and cook on high for 7 minutes.
Turn potatoes over and continue to cook on high for 8-9 minutes or until tender.
Meanwhile, melt butter in a large skillet.
Add onion and cook over medium- high heat for 2 minutes.
Add mushrooms and cook for 3 minutes, stirring occasionally.
Add beef and sprinkle with salt, paprika and pepper.
Cook for 5 minutes, stirring frequently.
Add broth and bring to a boil.
Combine sour cream and flour, mixing well.
Stir into the beef mixture.
Cook for 1 minute or until sauce thickens, stirring constantly.
Split hot potatoes with a fork and squeeze ends inward to fluff.
If desired, sprinkle with salt and pepper to taste.
Spoon beef mixture over the potatoes.
Sprinkle with chives or parsley (optional).
Servings: 4
Time preparation: 10 min.
Time total: 36 min.