Stroganoff Steaks

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

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.

Serves 2