Russian Skillet Stroganoff

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

More From Cooking Light

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Russian Skillet Stroganoff Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy