Russian Skillet Stroganoff

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

July 1998
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