• 4servings
  • 25minutes
  • 194calories

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Ingredients Jump to Instructions ↓

  1. Steak and onions

  2. 1 1/2-lb boneless sirloin steak, fat trimmed

  3. 1/2 tsp each salt and pepper

  4. 3 medium onions, sliced

  5. 1/4 in. thick

  6. Horseradish sauce

  7. 1/2 cup reduced-fat sour cream

  8. 2 Tbsp each prepared horseradish and sliced scallions

  9. 1/4 tsp each pepper and sugar

Instructions Jump to Ingredients ↑

  1. Steak and Onions: Coat a large nonstick skillet with nonstick spray; heat on medium-high. Sprinkle steak with salt and pepper. Add to skillet. Scatter onions around steak.

  2. Cook over medium-high heat, turning steak once and stirring onions often, 12 minutes, or until steak is medium-rare and onions are golden and tender. (For more well-done meat, cook steak longer and remove onions first.) Transfer steak to cutting board; let stand 5 minutes.

  3. Meanwhile stir Horseradish Sauce ingredients in a small bowl to combine.

  4. Slice steak thinly against the grain. Reserve and wrap 11/2 cups meat and 1 cup onions. Refrigerate up to 3 days. Serve remaining steak and onions with the Horseradish Sauce.


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