Recipe: Stroganoff Steaks (using cube steaks and mushrooms)

STROGANOFF STEAKS

FOR THE SKILLET STEAKS:
4 (4 ounces each) beef cubed steaks
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 teaspoons vegetable oil, divided use
FOR THE STROGANOFF SAUCE:
10 ounces sliced white mushrooms
1 small onion, finely chopped
1/2 cup chicken broth
1/4 cup reduced-fat sour cream
1/2 teaspoon Dijon mustard
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh dill

TO PREPARE THE SKILLET STEAKS:
Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper.

In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add steaks, and cook 5 to 6 minutes for medium, turning steaks over once. When steaks are done, transfer to a platter with any juice; cover with foil.

TO PREPARE STROGANOFF THE SAUCE:
In same skillet, heat the remaining 1 teaspoon oil over medium-high heat until hot. Add mushrooms and onion, and cook about 8 minutes or until onion is tender and all liquid evaporates, stirring occasionally.

Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced.

Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return steaks with their juice to skillet; heat through.

Makes 4 servings
Source: Recipe booklet: Good Housekeeping Best Recipes, 2000