Our greatest glory is not in never failing, but in rising up every time we fail. ~Ralph Waldo Emerson

Tuesday, January 11, 2011

Beef Stroganoff Stuffed Potatoes

I found this recipe while searching for something different to do with some simple ingredients I had on hand and ready to go-potatoes, veggies and ground beef. Originally from Rachel Ray, I have tweaked it to add some more "health" to it and find that when it comes to adding the seasonings, you need to be very, very liberal. We're talking Nancy Pelosi liberal here (don't get your undies in a bunch. When it comes time to season conservatively, I'll pick someone to pick on then from that side of the aisle). So, here is my take on what seemed like a simple recipe, but is so good, warming and filling! You could easily throw all the ingredients in the crockpot for the day, and let them cook that way to have it ready when you get home (even the potatoes can be baked in the crock pot-just a separate crock from your filling). You could also easily substitute ground lamb here, or just leave the meat out and add some other veggies to make up for space. Super yummy!

Beef Stroganoff Stuffed Potatoes
(adapted from a recipe by Rachel Ray)

Start by baking 4 potatoes until good and soft. Cool just a little, so you can scoop out a lot of the innards. Dice this up and throw in with your finished filling, later. Leave the potato shells, for now.

In a large skillet saute 1# mushrooms, sliced; one small onion, diced; 1/2 cup red bell pepper, diced; 1 cup diced greens-I used frozen collards, but kale, spinach, swiss chard-any would work here-and 4 cloves of garlic, minced, until softened. Either put in a separate bowl or start in a separate pan, browning 1# ground beef. Once you have that done, add 3/4 cup water and 1/2 cup heavy cream to one of your skillets of filling. Simmer and reduce a while, and season with plenty of salt, pepper, more granulated garlic and paprika. Season the ground beef the same-taste everything to make sure you've got enough! Add 1/2 cup sour cream and combine well.
Mix all your filling parts together, do one last taste test, and put a pat of butter inside each potato. Add the filling to each, and top with fresh grated Parmesan cheese.

This post is also being listed at the Raising Homemaker's Link Up.

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