Skillet Beef Stroganoff Recipe
Skillet Beef Stroganoff Recipe photo by Taste of Home
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Skillet Beef Stroganoff Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/4 hours
MAKES: 6 servings


  • 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

Nutritional Facts

246 calories: 2/3 cup (calculated without noodles), 11g fat (6g saturated fat), 62mg cholesterol, 302mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 24g protein .


  1. 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.
  2. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat.
  3. In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture.
  4. 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.
    Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.
    Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
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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Reviewed Aug. 22, 2014

"This was a perfectly fine recipe for stroganoff, very similar to most recipes for stroganoff that I've tried before, but a lot more complex than other recipes I use, so I probably won't be making this one again. Basically, it wasn't different/unique enough for me personally to justify the extra work. I also agree with other reviewers about the butter and the water issues."

Reviewed Jan. 23, 2013

"My family loves this!"

Reviewed Apr. 7, 2011

"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 Apr. 6, 2011

"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 Aug. 2, 2010

"i needed to add alot more water during cooking"

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