- 2
Ingredients
- Skillet Steaks:
- 2 beef cubed steaks (about 6-oz. each)
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 tsp. vegetable oil
- Stroganoff Sauce:
- 1 tsp. vegetable oil
- 6-ozs. sliced white mushrooms
- 1 small onion, finely chopped
- 1/2 cup chicken broth
- 1/4 cup reduced-fat sour cream
- 1/2 tsp. Dijon mustard
- 1/8 tsp. coarsely ground black pepper
- 1 tbsp. chopped fresh dill
Preparation
Step 1
Prepare Skillet Steaks:
Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add steaks and cook 5 to 6 minutes for medium, turning steaks over once.
When steaks are done, transfer to platter with any juice; cover with foil.
Prepare Stroganoff Sauce:
In same skillet, heat oil over medium-high heat until hot. Add mushrooms and onion and cook about 8 minutes or until onion is tender and all liquid evaporates, stirring occasionally.
Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced.
Remove skillet from heat; stir in sour cream, mustard, pepper, and dill.
Return steaks with their juice to skillet; heat through.