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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I don't recall where I got this recipe, but I've been making it for 40 years. The recipe card is covered with food stains as a result of so much use. I like the addition of horseradish, which gives the stroganoff that extra zing. 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 king arthur unbleached 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 |
Directions:
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.
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; stir in sour cream. Serve with noodles. Yield: 6 servings.
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