Posted By jremines.

Ingredients.

4 (8 to 10 oz each) baked russet potatoes
1/2 lb. mushrooms, sliced (about 2 cups)
1/2 cup chopped onion
2 Tbsp olive oil
1/2 lb. beef sirloin tip, well trimmed and thinly sliced
2 Tbsp dry white wine
1 tsp Dijon-style mustard
1/2 tsp garlic salt
- pepper to taste
1 tsp cornstarch
2 Tbsp water
- minced green onions for garnish

Saute mushrooms and onion in oil until onions are barely tender. Add beef and saute until medium rare. Add remaining ingredients; cook and stir until thoroughly heated. Cut or pierce tops of hot potatoes lengthwise; squeeze ends and push toward center to open. Spoon mushroom mixture over potatoes. Garnish with green onions.
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well hey,who's got leftovers???