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Skillet Beef Stroganoff Recipe
|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)|
Serving size: Complete recipe
Calories 2843 Calories from Fat 891
% Daily Value*
Total Fat 100 g153.6%
Saturated Fat 47 g234.9%
Trans Fat 0.2 g
Cholesterol 573.9 mg
Sodium 1571.1 mg65.5%
Total Carbohydrates 293 g97.7%
Dietary Fiber 17 g67.9%
Sugars 21.1 g
Protein 187 g374.5%
Vitamin A 23.8% Vitamin C 48.1%
Calcium 67.1% Iron 94.6%
*Based on a 2000 Calorie diet
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.