Mushroom Beef Skillet Recipe

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Mushroom Beef Skillet Recipe
Mushroom Beef Skillet Recipe photo by Taste of Home
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Mushroom Beef Skillet Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 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 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.
Originally published as Mushroom Beef Skillet in Taste of Home February/March 1995, p44

Nutritional Facts

1 each: 264 calories, 9g fat (4g saturated fat), 57mg cholesterol, 325mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 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
  1. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Set aside and keep warm.
  2. 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.
  3. In another small bowl, combine the yogurt, paprika, mustard and 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.
Originally published as Mushroom Beef Skillet in Taste of Home February/March 1995, p44

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