Skillet Beef Stroganoff
|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|
|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.
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.