Cube Steak Stroganoff

Saving Dinner, Leanne Ely. Serve with pasta, baked sweet potatoes, and steamed kale.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  teaspoons  vegetable oil
• 6  cube steaks
•  salt
•  pepper
• 1  onion, chopped
• 1  lb mushroom, sliced
• 3⁄4 cup chicken broth
• 1⁄2 cup low-fat sour cream, room temperature
• 1  teaspoon Dijon mustard
• 1  teaspoon tarragon

Directions

1. In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
2. When cooked to your liking, remove from skillet and keep warm.
3. In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
4. Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
5. Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
6. Remove pan from heat; add in sour cream, mustard, and tarragon.
7. Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.