Potatoes stuffed with beef Stroganoff

Ingredients

• 4 Russet potatoes
• 5 ml (1 tsp) of vegetable oil
• 1/2 pack of fully cooked Lesters minced steak (350g)
• 20 ml (4 tsp) of butter
• 5 ml (1 tsp) of paprika
• Pepper to taste

For the Stroganoff sauce:

• 15 ml (1 tbsp) of vegetable oil or butter
• 1 chopped onion
• 1 clove of chopped garlic
• 1 container of sliced ​​white mushrooms (227 g)
• 15 ml (1 tbsp) all-purpose flour
• 125 ml (1/2 cup) beef broth
• 15 ml (1 tbsp) of Worcestershire sauce
• 15 ml (1 tbsp) of tomato paste
• 5 ml (1 tsp) of dehydrated chicken stock
• 5 ml (1 tsp) of Dijon mustard
• 5 ml (1 tsp) of chopped fresh thyme (or 1.25 ml – ¼ tsp of dried thyme)
• 5 ml (1 tsp) of onion powder
• 60 ml (1/4 cup) of 15% cooking cream
• 15 to 20 ml (3 to 4 tsp) of sour cream

For the garnish (optional, to taste):

• Crispy onions
• Chopped fresh parsley

Steps

• Preheat the oven to 205 °C (400 °F).
• Wrap each potato in aluminum foil, then place them on a baking sheet. Bake for 45 minutes to 1 hour, until tender.
• Meanwhile, in a pan, heat the oil for the sauce over medium heat. Cook the onion and garlic for 1 to 2 minutes, until softened and golden.
• Add the mushrooms and cook for 5 to 6 minutes, until golden brown.
• Sprinkle with flour and cook for 1 minute while stirring.
• Stir in the beef stock, Worcestershire sauce, tomato paste, dehydrated chicken stock, mustard, thyme, and onion powder. Cook for 1 minute, stirring constantly, until thickened.
• Add the cream and sour cream, then stir. Keep warm.
• In another pan, heat the oil over medium heat. Reheat the sliced ​​beef for 2 to 3 minutes.
• Cut the potatoes in half lengthwise, without cutting all the way through. Squeeze to create an opening. Distribute the butter into the openings, then gently stir to mix the potato flesh with the butter.
• Top the potatoes with sliced ​​steak, then with Stroganoff sauce. Sprinkle with paprika and pepper. If desired, add crispy onions and parsley.