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Skillet Beef Stroganoff

 Skillet Beef Stroganoff
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.
6 ServingsPrep: 25 min. Cook: 1-1/4 hours


  • 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


  • 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.

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Skillet Beef Stroganoff (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.