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Skillet Beef Stroganoff

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


  • 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)

Nutrition 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

How to Make It

  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.

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