Russian Skillet Stroganoff

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

Amount per serving
  • Calories: 323
  • Calories from fat: 27%
  • Fat: 9.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.9g
  • Carbohydrate: 35.7g
  • Fiber: 2.4g
  • Cholesterol: 43mg
  • Iron: 3.6mg
  • Sodium: 371mg
  • Calcium: 32mg


  • 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


  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.
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