Tangy Beef Stroganoff Recipe

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This is one of my favorite recipes. It features sirloin strips covered in a rich sour cream sauce with hints of caraway, mustard and tomato. It's a mouthwatering main dish for two people.—Robert Foust, Indianapolis, Indiana

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Tangy Beef Stroganoff Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1 tablespoon all-purpose flour
1/2 cup sour cream
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/2 teaspoon caraway seeds
8 ounces beef top sirloin steak, thinly sliced
1 cup sliced fresh mushrooms
1 small onion, sliced into rings
1 garlic clove, minced
1 tablespoon butter
Basil Spaetzle or hot cooked noodles

Directions

In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside.
In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without Spaetzle or noodles) equals 377 calories, 22 g fat (13 g saturated fat), 118 mg cholesterol, 782 mg sodium, 14 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Tangy Beef Stroganoff in Taste of Home April/May 1996, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Tangy Beef Stroganoff

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2010 by kshartman

The sauce was good but we didn't care for the strong flavor of the caraway seeds so I'd suggest leaving them out or reducing the amount. Served with a boxed spaetzle and the combination was great,