La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/196/
Beef and Mushroom Topped Potato Wedges
Yield: 4 servings
Preparation Time: plus Cooking Time: 20 minutes
Ingredients
| 1 |
lb. |
80% lean ground beef
|
|
|
| 2 |
|
large potatoes
|
|
|
| 2 |
cups |
sliced mushrooms
|
|
|
| 2 |
tablespoons |
chopped green onions
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1 |
can |
(10.25 oz.) Beef Gravy
|
|
|
| 1/2 |
cup |
Sour Cream*
|
|
|
| 2 |
tablespoons |
sliced green onions (optional)
|
|
|
Directions:
Pierce potatoes in several places; place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender; rearrange halfway through cooking.
Meanwhile, in large nonstick skillet, brown ground beef mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper. Reduce heat to low. Stir in gravy and sour cream; heat through, stirring occasionally.
Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves. Arrange 4 potato pieces on each plate; top with 1/4 of beef mixture. Sprinkle with remaining green onions, if desired.
*For a lighter version, use nonfat sour cream.
Meal Solution Tip: Serve with green peas, crusty baked dinner rolls and low fat milk.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/196/