Beef and Potato Stroganoff   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 15 min Cook Time: 20 min 4 large russet potatoes (about 3 pounds) 2 tablespoons unsalted butter 1 pound assorted sliced mushrooms 1 tablespoon onion powder 2 teaspoons garlic powder 1/2 cup heavy cream 1 pound lean ground beef, crumbled Salt and freshly ground pepper 1/2 cup sour cream, at room temperature Snipped chives, for garnish 1. Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes. 2. In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes. Stir in the onion powder, garlic powder and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat. 3. In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper. 4. Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave. 5. Return the beef and mushroom mixture to a simmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with the mashed potatoes. Sunday: Cauliflower Soup with Bacon Toasts Monday: Spaghetti Squash and Meatballs Tuesday: Pork Chops with Sweet-Potato Salad Wednesday: Fish Stick Po' Boys Thursday: Parmesan Polenta Pie with Sausage and Broccoli Friday: Green Rice with Chicken, Peas and Almonds Saturday: Beef and Potato Stroganoff Your Shopping List

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