Cube Steak Stroganoff

By merehodge

Ingredients

• 3 teaspoons vegetable oil
• 6 cube steaks
• Salt and pepper to taste
• 1 onion, chopped
• 1 lb. mushrooms, sliced
• 3/4 cup chicken broth
• 1/2 cup low-fat sour cream, room temperature
• 1 teaspoon Dijon mustard
• 1 teaspoon tarragon

Preparation

Step 1

In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they coook. When cooked to your liking, remove from skillet and keep warm.
In the same skillet, heat remaining oil and add onions and mushrooms, cooking until wilted and all liquid is evaporated. Add chicken broth and stir, scraping up browned bits on the bottom of pan. Bring to a boil, reduce heat, and cook for about a minute until reduced slightly. Remove pan from heat (important-your sauce will break otherwise) Add sour cream, mustard, and tarragon. Salt & pepper to taste, add the beef, & heat through. Suggestion: Serve w/paste, sweet potatoes & steamed kale.