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Skillet Beef Stroganoff
I don't recall where I got this skillet beef stroganoff 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. —Aljene Wendling, Seattle, Washington
Ingredients
- 5 cups sliced fresh mushrooms
- 1 large onion, sliced
- 1 tablespoon 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 reduced-fat sour cream
- Hot cooked noodles
Directions
- 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.
Nutrition Facts
2/3 cup: 239 calories, 12g fat (6g saturated fat), 54mg cholesterol, 309mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.
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