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

2/3 cup (calculated without noodles): 246 calories, 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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shecooksalot User ID: 5888460 63646
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."

tmeetze User ID: 7070152 158667
Reviewed Jan. 23, 2013

"My family loves this!"

bellegoneyank User ID: 5195819 158343
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."

delogkay31 User ID: 2451273 63645
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."

MY REVIEW User ID: 1322808 109818
Reviewed Aug. 2, 2010

"i needed to add alot more water during cooking"

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