Skillet Beef Stroganoff

Oxmoor House
The thinner you cut the steak into slices, the more tender the cooked meat will be.
4 servings


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1 (12-ounce) lean boneless round steak
Cooking spray
1 large onion, sliced
2 cups sliced fresh mushrooms
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon sweet Hungarian paprika
1/2 teaspoon beef-flavored bouillon granules
1/2 cup low-fat sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups hot cooked wide egg noodles (cooked without salt or fat)
Minced fresh parsley (optional)


1. Partially freeze steak; trim fat. Slice steak diagonally across grain into very thin strips; cut strips into 2-inch pieces.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak, and cook 5 minutes or until browned on all sides. Remove steak from skillet; drain. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add onion; cook, stirring constantly, 5 minutes. Add mushrooms; cook, stirring constantly, 3 minutes. Combine water, flour, paprika, and bouillon granules, stirring until smooth; add to skillet. Stir in steak. Reduce heat to medium-low; cook, stirring constantly, until mixture reaches a simmer. Cook, uncovered, an additional 10 minutes, stirring occasionally.

3. Remove skillet from heat; stir in sour cream, salt, and pepper. To serve, spoon 3/4 cup noodles onto each serving plate; spoon beef mixture evenly over noodles. Sprinkle with minced parsley, if desired.

Created date

April 2008

Nutritional Information

Calories 368
Caloriesfromfat 25 %
Fat 10.1 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.7 g
Carbohydrate 40.3 g
Fiber 4.6 g
Cholesterol 105 mg
Iron 0.0 mg
Sodium 334 mg
Calcium 0.0 mg