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Lesters Lesters
Snack bar
4
15
45

Ingredients

4 Russet potatoes
1 tsp vegetable oil
1/2 package (about 175 g) fully cooked sliced steak (Lesters brand, original package 350 g)
4 tsp butter
1 tsp paprika
Pepper, to taste

Stroganoff Sauce :
1 tbsp vegetable oil or butter
1 onion, chopped
1 clove garlic, minced
1 container (227 g) white mushrooms, sliced
1 tbsp all-purpose flour
1/2 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dehydrated chicken bouillon
1 tsp Dijon mustard
1/4 tsp dried thyme
1 tsp onion powder
1/4 cup 15% cooking cream
3 to 4 tsp sour cream

Optional Toppings:
Crispy fried onions
Fresh parsley, chopped

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Preparation

  1. Preheat the oven to 205 °C (400 °F).
  2. Wrap each potato in aluminum foil and place them on a baking sheet. Bake for 45 minutes to 1 hour, until tender.
  3. Meanwhile, heat the oil or butter for the sauce in a skillet over medium heat. Cook the onion and garlic for 1 to 2 minutes, until soft and lightly golden.
  4. Add the mushrooms and cook for 5 to 6 minutes, until golden.
  5. Sprinkle with flour and cook for 1 minute, stirring constantly.
  6. Stir in the beef broth, Worcestershire sauce, tomato paste, chicken bouillon, Dijon mustard, thyme, and onion powder. Cook for 1 minute, stirring, until the sauce thickens.
  7. Add the cooking cream and sour cream, stir well, and keep warm.
  8. In another skillet, heat the vegetable oil over medium heat and warm the sliced beef for 2 to 3 minutes.
  9. Cut the potatoes lengthwise without slicing all the way through. Gently press to open them. Add butter inside each potato and lightly mix it into the flesh.
  10. Top the potatoes with the sliced beef, then spoon over the Stroganoff sauce. Sprinkle with paprika and pepper. If desired, garnish with crispy onions and fresh parsley before serving

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