Easy Skillet Beef Stroganoff

by Carol Ann

1¼ lbs Flank Steak (cut 2" strips)
1 lg Yellow Onion (diced)
1 cp fresh Mushrooms (sliced)
⅛ cp Bell Pepper (diced)
3 tbsp Butter, separate
½ cp cold water
1 tbsp Prepared Horseradish
½ tsp Salt
⅛ tsp Pepper
¼ cp Flour
1 cp Reduced-fat Sour Cream
3 tbsp Corn Starch (rounded)

In large skillet, saute onion, bell pepper & mushrooms in 1 tbsp Butter. Place flour, salt, pepper, and garlic powder into plastic bag. Seal the bag and shake vigorously. Add steak strips to bag and shake vigorously until steak is well coated

with flour. Add remaining 2 tbsp butter and steak strips to sauted vegetables, and cook on low until steak is slightly brown. Reduce heat. Add water and horseradish to skillet and stir well. Cover and allow this mixture to simmer for 30 minutes...stirring periodically.

While mixture is simmering, prepare noodles as instructed on package. Rinse, drain and pour noodles into 8"x12" serving dish (3" tall). Set aside.

When steak mixture thickens, remove skillet from heat and cool for 5 minutes. Fold in sour cream and stir well.

Serve immediately over warm noodles.

6-8 servings