Beef Stroganoff Topped Baked Potatoes

• 6 medium russet potatos, baked or microwaved until tender
• 1/2 tbsp melted butter
• 1/2 tsp granulated garlic or garlic powder
• 1/4 tsp pepper and salt to taste
• 1 tbsp grated parmesan cheese
• 1 lb tender beef steak cut into strips. I used rib eye
• 6 oz sliced button mushrooms
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp dry white wine
• 1/4 cup low sodium beef broth
• 1 cup sour cream
• 1 tsp Worcestershire sauce
• 1/4 Dijon mustard
• 1 tsp hot sauce, such as Franks brand
• 1 tsp chopped parsley
• 1 tsp copped parsley and/or chives

1. Preheat oven to 425.
2. Spray a baking pan big enough to hold potatoes in one layer with non stick.spray.
3. Brush each potato with melted butter, sprinkle with garlic, salt, pepper and parmesan cheese.com
4. The potatoes will take about 15 minutes, turning once until hot and skin is crispy..
5. Put them in the oven while you make the topping
6. MAKE STROGANOFF SAUCE
7. Season beef with salt and pepper.
8. Heat a film of oil in a medium saucepan, sear beef strips just until brown, remove to a plate
9. Add mushrooms, onions and garlic to skillet steak was cooked in.
10. Cook until soft add more oil if needed.
11. Add wine and deglaze pan cooking until wine is almost gone.
12. Add beef broth, sour cream, Worcestershire sauce, mustard,hot sauce and salt and pepper.
13. Bring.
14. to a simmer, cook.until slight thickened about 3 minutes,add beef strips with juices and stir in parsley., heat through.
15. Split hot baked potato, fluff inside with fork.
16. Spoon beef with sauce over potatoes, garnish with parsley and cracked black pepper

russet potatos, butter, garlic, pepper, parmesan cheese, tender beef, button mushrooms, onion, garlic, white wine, beef broth, sour cream, worcestershire sauce, mustard, hot sauce, parsley, parsley

Taken from cookpad.com/us/recipes/368261-beef-stroganoff-topped-baked-potatoes (may not work)