Ingredients
5 cups sliced fresh mushrooms1 large onion, sliced1 tablespoon reduced-fat butter1/3 to 1/2 cup hot water1 tablespoon prepared horseradish1/2 teaspoon salt1/8 teaspoon pepper1/4 cup all-purpose flour1 beef flank steak (1-1/4 pounds), cut into 2-inch strips1 cup reduced-fat sour creamHot cooked noodles
Preparation
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.
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; 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 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. Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.
