Russian Skillet Stroganoff

• 1 (3/4-pound) flank steak
• 1 tablespoon cornstarch
• 1 teaspoon olive oil
• 2 cups thinly sliced onion
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup low-salt beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fat-free sour cream
• 2 tablespoons finely chopped fresh parsley
• 2 cups hot cooked long-grain rice

1. Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and saute 5 minutes. Add onion, and saute 1 minute. Add mushrooms; cover and cook 2 minutes. Add broth, salt, and pepper. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in sour cream and parsley. Serve with rice.

flank steak, cornstarch, olive oil, onion, mushrooms, lowsalt beef broth, salt, black pepper, sour cream, fresh parsley, rice

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