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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great recipe from my collection of Atkins-friendly dinner recipes (and the best stroganoff I've had without noodles). Ingredients:
1 1/4 lbs skirt steaks, cut into 2-inch x 1-inch strips |
salt and pepper |
2 tablespoons canola oil |
1 tablespoon butter |
1/2 cup onion, finely chopped |
1 cup small mushroom |
1 cup reduced-sodium beef broth |
1/4 cup sour cream |
Directions:
1. Sprinkle meat with salt and pepper.
2. In a large nonstick skillet heat oil over medium-high heat.
3. Brown meat in batches, about 1 minute per side.
4. Transfer to a platter and cover with foil. Melt butter in skillet; add onion and cook 3 minutes, until softened.
5. Add mushrooms and cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
6. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
7. Stir in sour cream.
8. Add meat and accumulated juices.
9. Reduce heat to low and cook 2-3 minutes, until meat is heated through.
10. Season to taste with salt and pepper.
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