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Skillet Beef Stroganoff's picture
  Sliced fresh mushrooms 5 Cup (80 tbs)
  Onion 1 Large, sliced
  Low fat butter 1 Tablespoon
  Hot water 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Beef flank steak 1 1⁄4 Pound, cut into 2 inch strips (1 Piece)
  Reduced fat sour cream 8 Ounce
  Hot cooked noodles 2 Cup (32 tbs)

In a large skillet, saute the mushrooms and onion in the butter until tender.
With a slotted spoon, transfer to a bowl; stir in the hot water, horseradish, salt and pepper.
Set aside.
Place flour in a large resealable plastic bag.
Add beef, a few pieces at a time, and 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 the heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring once.
Remove from the heat; stir in the sour cream.

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