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Russian Skillet Stroganoff

Yield 4 servings (serving size: 1 cup steak mixture and 1/2 cup rice).

Ingredients

  • 1 (3/4-pound) flank steak
  • 1 tablespoon cornstarch
  • 1 teaspoon olive oil
  • 2 cups thinly sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup low-salt beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 2 tablespoons finely chopped fresh parsley
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 323
  • caloriesfromfat 27 %
  • fat 9.5 g
  • satfat 3.6 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 21.9 g
  • carbohydrate 35.7 g
  • fiber 2.4 g
  • cholesterol 43 mg
  • iron 3.6 mg
  • sodium 371 mg
  • calcium 32 mg

How to Make It

  1. Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes. Add onion, and sauté 1 minute. Add mushrooms; cover and cook 2 minutes. Add broth, salt, and pepper. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in sour cream and parsley. Serve with rice.