Skillet Beef Stroganoff
Total TimePrep: 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 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.
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.
Skillet Beef Stroganoff Tips
How can you thicken beef stroganoff sauce?If you'd like a thicker beef stroganoff sauce, try adding a sauce thickening agent like sour cream or flour to your skillet.
What side dishes go with beef stroganoff?
Can you freeze beef stroganoff?Yep—like a lot of beef dinner recipes, you can freeze this for up to three months. Just make sure to put the cooled beef in freezer containers before adding the sour cream and noodles. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low and stir in the creamy sour cream.
What is the best cut of beef for beef stroganoff?We think the best beef cut for beef stroganoff is either top sirloin or tenderloin. Both are more tender than flank steak, though flank steak is a perfectly good option, too.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts2/3 cup (calculated without noodles): 246 calories, 11g fat (6g saturated fat), 62mg cholesterol, 302mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 24g protein.
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.
Jan 23, 2013
My family loves this!
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.
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.
Aug 2, 2010
i needed to add alot more water during cooking