Cube Steak Stroganoff
(from saymyname’s recipe box)
Source: Saving Dinner, Leanne Ely
Serves 6 peopleIngredients
- 3 teaspoons vegetable oil
- 6 cube steaks
- salt
- pepper
- 1 onion, chopped
- 1 lb mushroom, sliced
- 3/4 cup chicken broth
- 1/2 cup low-fat sour cream, room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon tarragon
Directions
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In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
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When cooked to your liking, remove from skillet and keep warm.
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In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
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Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
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Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
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Remove pan from heat; add in sour cream, mustard, and tarragon.
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Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.