Skillet Beef Stroganoff Recipe

By á-7149

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 (8 ounces) reduced-fat sour cream
• Hot cooked noodles

Details

Adapted from tasteofhome.com

Preparation

Step 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.
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. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts: 2/3 cup (calculated without noodles) equals 246 calories, 11 g fat (6 g saturated fat), 62 mg cholesterol, 302 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
6 points