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Skillet Beef Stroganoff Recipe

Photo by: Taste of Home

75% would make again

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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:

Healthy

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

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 once. Remove from the heat; stir in sour cream. Serve with noodles. Yield: 6 servings.

Nutrition 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.

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