Skillet Beef Stroganoff

Skillet Beef Stroganoff


5 cups sliced fresh mushrooms
1 large onion, sliced
1 tablespoon butter
1/2 cup hot water (use Spoon Buddy to measure)
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


1. In a large skillet, sauté 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 and place that messy utensil on your Spoon Buddy. 
2. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat.
3. In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture.
4. 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 with Pan Buddy; stir in sour cream. Serve with noodles.

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