Skillet Steaks:
\n4 beef cubed steaks (about 4 oz. each)
\n1\/4 tsp. salt
\n1\/4 tsp. coarsely ground black pepper
\n2 tsp. vegetable oil<\/p>\n
Stroganoff Sauce:
\n1 tsp. vegetable oil
\n10 oz. sliced white mushrooms
\n1 small onion, finely chopped
\n1\/2 C. chicken broth
\n1\/4 C. reduced-fat sour cream
\n1\/2 tsp. Dijon mustard
\n1\/8 tsp. coarsely ground black pepper
\n1 T. chopped fresh dill<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 315
\nFat: 20g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n