Stroganoff Steaks Recipe
Cooking for 1 or 2 Recipes from Razzle Dazzle Recipes
2 beef cubed steaks (about 6-oz. each)
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 tsp. vegetable oil
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
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.