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Skillet Beef Stroganoff

4 reviews
Test Kitchen Approved
Total Time

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

Makes

6 servings

Updated: Aug. 23, 2023
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
Skillet Beef Stroganoff
Skillet Beef Stroganoff Recipe photo by Taste of Home
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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.

Can you freeze Skillet Beef Stroganoff?

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.

Nutrition Facts

2/3 cup: 239 calories, 12g fat (6g saturated fat), 54mg cholesterol, 309mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.