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Tater Stroganoff

Microwaverina's picture
Ingredients
  Potatoes 2 Medium, baking
  Paprika 1
  Ground beef 1⁄2 Pound
  Shredded carrot 1⁄2 Cup (8 tbs)
  Green onion 1⁄4 Cup (4 tbs), sliced
  Dairy sour cream 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon
Directions

Scrub potatoes, then prick with a fork.
In a shallow baking dish micro-cook potatoes, uncovered, on 100% power (HIGH) 6 to 8 minutes or till nearly done, rotating the dish once; set aside.
Crumble beef into a 1 1/2-quart casserole, then stir in carrot and onion.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 5 1/2 minutes or till done, stirring once to break up meat.
Drain, then set aside.
In a small bowl stir together sour cream, flour, and salt.
Stir in milk.
Stir into beef mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Meanwhile, with a hot pad gently roll potatoes under your hand to loosen pulp.
Cut a lengthwise slit in each potato, then press ends and push up.
Transfer potatoes to 2 individual dinner plates.
Stir wine into beef mixture.
Spoon atop potatoes.
Sprinkle paprika atop.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Gourmet
Cook Time: 
8 Minutes
Servings: 
2

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