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Mushroom Beef Skillet

 Mushroom Beef Skillet
This good-for-you recipe proves you can still enjoy the flavor of beef stroganoff even when you're watching your diet.—Vicki Raatz, Waterloo, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 1 beef flank steak (1 pound)
  • 2 cups reduced-sodium beef broth
  • 1 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon paprika
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic powder
  • Hot cooked egg noodles, optional


  • Broil beef 4-6 in. from the heat for 6-9 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Set aside and keep warm.
  • Meanwhile, in a large skillet, bring broth to a boil. Add mushrooms
  • and onion; cover and simmer until tender, about 5 minutes. In a
  • small bowl, whisk the flour, cornstarch and water until smooth.
  • Whisk into broth. Bring to a boil. Cook and stir for 2 minutes or
  • until thickened and bubbly. Remove from the heat.
  • In another small bowl, combine the yogurt, paprika, mustard and

2 of 2

Mushroom Beef Skillet (continued)

Directions (continued)

  • garlic powder; stir into broth mixture until smooth. Cut beef
  • diagonally into thin strips; add to broth mixture. Cook and stir
  • over low heat until heated through. Serve with noodles if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (calculated without noodles) equals 264 calories, 9 g fat (4 g saturated fat), 57 mg cholesterol, 325 mg sodium, 18 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.