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