SKILLET BEEF STROGANOFF

Skillet Beef Stroganoff image

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

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.