Vermette's Market Recipes
https://www.vermettesfoodmart.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.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/196/