Russian Skillet Stroganoff

Total Time
22mins
Prep 10 mins
Cook 12 mins

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

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice is cooking, cut steak diagonally across the grain into thin slices.
  3. Combine steak and cornstarch in a small bowl, toss well.
  4. Heat oil in a large nonstick frypan over medium high heat.
  5. Add steak, saute 5 minutes.
  6. Add the onion, and saute for 1 minute.
  7. Add mushroom, cover and cook 2 minutes.
  8. Add beef broth, salt and pepper.
  9. Reduce heat and simmer uncovered for 5 minutes.
  10. Remove from heat and stir in sour cream and parsley.
  11. Serve with rice.
Most Helpful

thanks, food.com, for preserving old cooking light recipes. this russian beef stroganoff was really good, i didn't find it soupy at all. i served with a pasta side and it was great. the secret is in finding good quality flank steak. i have never seen anything like this in any part of the former soviet union, however, i don't think there's any such thing as flank steak there.

brushjl January 22, 2016

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.

Connie12 February 22, 2010

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!

Maggie, Cooking July 19, 2008