Prep 10 mins
Cook 12 mins
Stroganoff with the calories cut way back! Great taste! From Cooking Light.
- 1 cup uncooked instant rice
- 1 (1/4 lb) flank steak, trimmed
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
- 2 cups thinly sliced onions
- 1⁄2 lb fresh mushrooms, sliced
- salt and pepper
- 1⁄2 cup low sodium beef broth
- 1⁄4 cup fat free sour cream
- 2 tablespoons finely chopped fresh parsley
- 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.
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.
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!