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Beef Stroganoff
  Makes 4 servings
  Prep Time: 30 minutes
  Total Time: 40 minutes
  Ease of Preparation: Easy

   2 tablespoons extra virgin olive oil
   1 pound New York or sirloin steak, thinly sliced
   1/2 teaspoons kosher salt
   1/4 teaspoon plus 1/8 teaspoon black pepper
   1 pound button mushrooms, thinly sliced
   1/2 cup dry sherry
   1/4 cup low-sodium, fat free chicken broth
   1/3 cup fat free sour cream
   2 cups cooked brown rice
   1/2 cup fresh flat-leaf parsley, roughly chopped

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

2. Cut steak into thin strips about ¼ inch thick (cross grain).

3. Season the steak with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

4. Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.

5. Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes.

6. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens.

7. Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.

8. Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.

Nutritional Notes: per serving: calories 500; fat 27g (sat 9.6g, mono 12.6g, poly 2g); iron 3mg; cholesterol 72.7mg; calcium 86mg; carbohydrate 31g; sodium 536mg; protein 29g; fiber 2.5g