Mushroom Beef Skillet Recipe

2 1
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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2 1
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

Broil steak 6 in. from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes. In a small bowl, mix cold water, flour and cornstarch until smooth. Whisk into broth; cook and stir over low heat until thickened and bubbly. Remove from heat. In a bowl, combine yogurt, paprika, mustard and garlic powder; add to broth and stir until smooth. Add the beef; cook over low heat, stirring constantly, until heated through, about 5 minutes. Serve over noodles if desired. Yield: 6 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 pound beef flank steak
  • 2 cups reduced-sodium beef broth
  • 1 cup chopped onion
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup cold water
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon paprika
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic powder
  • Hot cooked noodles, optional
  1. Broil steak 6 in. from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes. In a small bowl, mix cold water, flour and cornstarch until smooth. Whisk into broth; cook and stir over low heat until thickened and bubbly. Remove from heat. In a bowl, combine yogurt, paprika, mustard and garlic powder; add to broth and stir until smooth. Add the beef; cook over low heat, stirring constantly, until heated through, about 5 minutes. Serve over noodles if desired. Yield: 6 servings.
Originally published as Mushroom Beef Skillet in Taste of Home February/March 1995, p44

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