Beef and sour cream potato topper

5 servings

Ingredients

Quantity Ingredient
¾ pounds Ground round
1 large Onion; chopped
1 large Garlic clove; minced
1 large Green bell pepper seeded and chopped
1 large Carrot, peeled very thinly sliced
1 cup Beef bouillon
2 tablespoons Tomato paste
1½ teaspoon Dijon-style mustard
1 teaspoon Dried thyme leaves
1 teaspoon Dried marjoram leaves
½ teaspoon Salt, or to taste; optional
¼ teaspoon Black pepper
2 Drop hot pepper sauce
(up to 3 drops); optional
¾ cup Nonfat sour cream
4 larges Baked potatoes (up to 5)

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large skillet, combine beef, onion, garlic, green pepper, and carrot. Cook over medium heat, stirring frequently, until beef is browned and onion is soft, about 7 or 8 mins. Remove skillet from burner. Turn meat mixture out onto plate covered with paper towels to absorb any excess fat. Return mixture to skillet, and return to burner.

Add bouillon and tomato paste, stirring to combine well. Stir in mustard, thyme, marjoram, salt, if desired, black pepper, and hot pepper sauce, if desired. Simmer, covered, 10 to 12 mins.

Stir in sour cream and cook 1 or 2 mins longer. Serve over baked potatoes.

NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 314 Fat (gm) 8.7 Sat. fat (gm) 3⅖ Cholesterol (mg) 42 Sodium (mg) 253 Protein (gm) 19 Carbohydrate (gm) 40 % Calories from fat 25

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