Beef and Mushroom Potatoes



Serves 4

4 large - Potatoes
1 medium - Onion
1/2 pound - Ground beef
8 ounces - Mushrooms, sliced
1 clove - Garlic, minced
1/4 cup - Milk
2 tablespoons - White wine
1/4 cup - Tomato juice
1/4 teaspoon - Dry mustard
1 tablespoon - Cornstarch
1/8 teaspoon - Pepper
1/2 teaspoon - Salt
Fresh snipped parsley

Bake the potatoes until tender.
Thinly slice the onion and separate into rings.
Saute with beef, mushrooms and garlic until meat is no longer pink.
Combine remaining ingredients, except parsley and pour over meat.
Stir and cook until sauce is thickened.

Halve the potatoes lengthwise and flake the centers.
Spoon topping over potatoes.
Garnish with parsley.

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