Skillet Steaks:
4 beef cubed steaks (about 4 oz. each)
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 tsp. vegetable oil

Stroganoff Sauce:
1 tsp. vegetable oil
10 oz. sliced white mushrooms
1 small onion, finely chopped
1/2 C. chicken broth
1/4 C. reduced-fat sour cream
1/2 tsp. Dijon mustard
1/8 tsp. coarsely ground black pepper
1 T. 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.

Yield: 4 servings
Calories: 315
Fat: 20g
Fiber: 1g