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Beef and Mushroom-topped Potato Wedges

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“This takeoff on Beef Stroganoff requires only minutes to prepare. We had this for dinner with a tossed salad..very good and filling.”

Ingredients Nutrition


  1. Pierce potatoes in several places; place on paper towel in microwave oven.
  2. Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
  3. Meanwhile, in large non-stick 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.
  4. Pour off drippings; season with salt and pepper.
  5. Reduce heat to low.
  6. Stir in gravy and sour half-and-half; heat through, stirring occasionally.
  7. Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
  8. Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
  9. Sprinkle with remaining green onions, if desired.

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