Russian Skillet Stroganoff

By MasterCook

7 points per serving

1 1/2 (3/4-pound) flank steak

1 1/2 tablespoons cornstarch

1 1/2 teaspoons olive oil

3 cups thinly sliced onion

1 1/2 (8-ounce) packages presliced mushrooms

3/4 cup low-salt beef broth

3/4 teaspoon salt

3/8 teaspoon black pepper

3/8 cup fat-free sour cream

3 tablespoons finely chopped fresh parsley

3 cups hot cooked long-grain rice

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.

Servings 6

Serving Size: 1 cup steak mixture and 1/2 cup rice

Per serving: 323 Calories (kcal); 11g Total Fat; (29% calories from fat); 23g Protein; 34g Carbohydrate; 45mg Cholesterol; 347mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates