Chicama Run Family Farm

Cube Steak Stroganoff
(from the original Saving Dinner cookbook)
Serves 6

6 cube steaks
Salt and pepper, to taste
3 teaspoons vegetable oil
1 pound mushrooms, sliced
1 onion, chopped
3/4 cup chicken broth
1/2 cup low-fat sour cream, room temperature
1 teaspoon Dijon mustard
1 teaspoon tarragon

In skillet over medium high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering on both sides as they cook. When cooked to your liking, remove from skillet and keep warm.

In the same skillet, heat remaining oil and add onions and mushrooms cooking until wilted and all liquid is evaporated. Add chicken broth and stir, scraping up any browned bits on the bottom of the pan. Bring to a boil, reduce heat and cook for about a minute until reduced slightly. Remove pan from heat (important--your sauce will break otherwise) Add sour cream, mustard and tarragon. Salt and pepper to taste, add the beef (juice and all) and heat through. Serve.

Per Serving: 282 Calories; 17g Fat; 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

SERVING SUGESTIONS: Serve on wide egg noodles and a spinach salad.