|4||baked PEI Russet potatoes|
|2 tbsp / 25ml||butter|
|1/4 cup / 50ml||finely diced celery|
|1/2 cup / 125ml||chopped onion|
|2 cups / 500ml||sliced mushrooms|
|1/2 cup / 125ml||coarsely chopped red pepper|
|1||garlic clove, minced|
|1 lb / 450g||sirloin steak, thinly sliced|
|1/2 cup / 125ml||snow peas or broccoli florets|
|2 tbsp / 25ml||apple juice or white wine or beef stock|
|2 tbsp / 25ml||water|
|1 tsp / 5ml||dry mustard|
|1 tsp / 5ml||cornstarch|
DirectionsSaute mushrooms, celery, onions, red pepper and garlic in butter in large frying pan, 2-3 minutes. Stir in steak and saute until tender. Add snow peas or broccoli. Stir and cook 2 minutes; add remaining ingredients. Cook and stir until heated. Cut baked potato in quarters, lengthwise. Spoon vegetables and meat over potatoes.
This potato recipe is brought to you courtesy of PEI Potato Board.