Slow cooker Stroganoff-topped poatatoes. Microwaved potatoes topped with beef Stroganoff cooed in slow cooker. Yummy.


Makes 6 servings
Ingredients:
1 1/2 pounds (720 g) boneless beef round steak, cut into strips
2 medium yellow onions,peeled and thinly sliced
2 cups sliced fresh mushrooms
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon paprika
10 3/4 oz (325 ml) can low-fat cream of mushroom soup
1 cup (250 ml) nonfat sour cream
6 medium baking potatoes,unpeeled

Cooking Method:

1. In a slow cooker,combine beef,onion and mushrooms.
2. In a small mixing bowl,combine garlic,flour,paprika, and cream of mushroom soup.Mix well.
3. Pour creamy mixture over beef and onions in slow cooker.
4. Cover slow cooker and cook on low-heat setting for 6-8 hours or until beef is tender.
5. Just about 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Cook for 10-15 minutes or until tender, turning potatoes over and rearranging halfway through cooking.
6. Remove baked potatoes form microwave and set aside for 5 minutes.Cut potatoes in half lengthwise; place on individual serving platters.
7. Just before serving, stir in sour cream and heat 10-15 minutes,stirring constantly.
8. Serve beef mixture over microwaved potato halves.