Russian Skillet Stroganoff

Russian Skillet Stroganoff

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Servings: 4

    • About This Recipe

    “Stroganoff with the calories cut way back! Great taste! From Cooking Light.”

    Ingredients

  • 1cupuncooked instant rice
  • 1 (1/4 lb)flank steak, trimmed
  • 1tablespooncornstarch
  • 1teaspoonolive oil
  • 2cupsthinly sliced onions
  • 1/2 lbfresh mushrooms, sliced
  • salt and pepper
  • 1/2 cuplow sodium beef broth
  • 1/4 cupfat free sour cream
  • 2tablespoonsfinely chopped fresh parsley

    • Directions

  • 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.

    • Reviews

  • “What a good way to have your stroganoff without all the fat/calories. The flavor obviously isn’t as deep as the full fat version, but we added a little burgandy wine and ate it over rice (so we didn’t expect it to taste like stroganoff we have over noodles). It was very satisfying and I didn’t feel bad about eating it! Thanks Derf – we’ll make this one again.”

  • “This was pretty tasty and was definitely easy enough and healthy enough that I will make it again, but I also may add a little less broth and maybe add some more seasonings of some kind. A very nice start, though, and thank you for sharing it!”

  • “This was a pretty good meal, just was more like Stroganoff Soup. I would definately give this recipe another chance, but I would leave out the broth and just mix the sour cream with the juice from sauteeing the beef & the oil. I tried to thicken the sauce by using a cornstarch slurry, but it gave it too much of a floury taste. My husband liked it a lot though, and told me to put it on my list of regulars, so thanks for posting!”

  • “This is a great weeknight dinner.I made two changes- served it over whole wheat pasta instead of rice and added a tablespoon of full-fat sour cream at the end to bump up the creaminess.My fiance loved it, and I will be making it again soon.Next time, I may try it with a different cut of meat and maybe add some red wine with the beef broth.The parsley is a must!Thanks for a great recipe!”

  • “Made this for dinner. It was tasty, but way too saucy. Next time I’ll adjust it so it’s less saucy. It wouldn’t have been such a problem if we’d served it with rice, but we had it over noodles. I added a little paprika, since I like paprika in my stroganoff, but I didn’t add enough. The fresh parsley added a different and pleasant flavor. All in all, it’s a good foundation, but I think it needs a little tweaking.”

  • “I made this tonight from my own Cooking Light book’s recipe…and look, here it is on zaar too!It was very easy to make.Tasted fantastic…and best of all, guilt-free!I used more low sodium beef broth than the 1/2 cup since we like a lot of gravy.Had to then thicken it up a bit, but that was no problem.Enjoy!”

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