Russian Skillet Stroganoff

• 1 cup uncooked instant rice
• 1 (1/4 lb) flank steak, trimmed
• 1 tablespoon cornstarch
• 1 teaspoon olive oil
• 2 cups thinly sliced onions
• 1/2 lb fresh mushrooms, sliced
• salt and pepper
• 1/2 cup low sodium beef broth
• 1/4 cup fat free sour cream
• 2 tablespoons finely chopped fresh parsley

1. Cook rice according to package directions, omitting salt and fat.
2. While rice is cooking, cut steak diagonally across the grain into thin slices.
3. Combine steak and cornstarch in a small bowl, toss well.
4. Heat oil in a large nonstick frypan over medium high heat.
5. Add steak, saute 5 minutes.
6. Add the onion, and saute for 1 minute.
7. Add mushroom, cover and cook 2 minutes.
8. Add beef broth, salt and pepper.
9. Reduce heat and simmer uncovered for 5 minutes.
10. Remove from heat and stir in sour cream and parsley.
11. Serve with rice.

rice, flank steak, cornstarch, olive oil, onions, fresh mushrooms, salt, beef broth, sour cream, fresh parsley

Taken from www.food.com/recipe/russian-skillet-stroganoff-16907 (may not work)