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Skillet Beef Stroganoff Recipe

Skillet Beef Stroganoff Recipe photo by Taste of Home

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I don't recall where I got this recipe, but I've been making it for 40 years. The recipe card is covered with food stains as a result of so much use. I like the addition of horseradish, which gives the stroganoff that extra zing.

This recipe is:

Diabetic Friendly

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Skillet Beef Stroganoff Recipe

Prep: 25 min. Cook: 1-1/4 hours

Yield: 6 Servings

25 75 100

Ingredients

5 cups sliced fresh mushrooms
1 large onion, sliced
1 tablespoon reduced-fat butter
1/3 to 1/2 cup hot water
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 beef flank steak (1-1/4 pounds), cut into 2-inch strips
1 cup (8 ounces) reduced-fat sour cream
Hot cooked noodles

Directions

In a large skillet, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer to a large bowl; stir in the water, horseradish, salt and pepper. Set aside.
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat.
In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture.
Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring occasionally. Remove from the heat; stir in sour cream. Serve with noodles. Yield: 6 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 2/3 cup (calculated without noodles) equals 246 calories, 11 g fat (6 g saturated fat), 62 mg cholesterol, 302 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Originally published as Skillet Beef Stroganoff in Taste of Home February/March 2008, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Skillet Beef Stroganoff

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Reviewed on Jan. 23, 2013 by tmeetze

My family loves this!

Reviewed on Apr. 07, 2011 by bellegoneyank

This was really tasty. The beef was melt-in-your-mouth tender. I did have to continually add water once the dish started simmering. I also needed more than 1 tbsp of butter when I was browning the meat. Also, when it was browning I was concerned that my pan was getting too dark and the dish would have a burned flavor, but it actually gave the sauce a nice dark, rich flavor.

Reviewed on Apr. 06, 2011 by delogkay31

My family did like this, but I was very disappointed in the fact that I had to use much more butter to fry the meat. I must have done something very wrong if you are only to use 1 TBSP. I also had to use much more water about 2 C.

Reviewed on Aug. 02, 2010 by baj2004@verizon.net

i needed to add alot more water during cooking