• 4 baking potatoes, about 7 oz. each
• 1 beef bouillon cube
• 1 Tablespoon canola oil
• 1 lb boneless chuck steak, cut into 1/4 inch thick strips
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/3 teaspoon pepper
• 1 Tablespoon flour
• 1/2 cup sour cream
• 1 Tablespoon chopped fresh parsley, optional, for color only

1. Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in over at 425 degrees for about 40 minutes.
2. Dissolve bouillon in 1/2 cup water; set aside.
3. In nonstick skillet heat oil over high heat.
4. Add beef; cook, stirring, until browned about 5 minutes.
5. Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
6. Add bouillon mixture; bring to a boil.
7. Reduce heat to low; cover.
8. Simmer until meat is very tender, about 30 minutes.
9. Stir together flour and 1 Tablespoon water, set aside.
10. Stir sour cream into beef mixture.
11. Stir in flour mixture; cook until thickened, 1-2 minutes.
12. Spilt baked potatoes lengthwise, fluff with fork.
13. Top with beef mixture and parsley.

Makes 4 servings.