Tangy Beef Stroganoff
Taste of Home
- try a FREE ISSUE today!
Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 pound sirloin steak
- 1/4 cup butter
- 1/2 pound mushrooms, sliced
- 1/2 cup sliced onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) sour cream
- Hot cooked noodles
- Paprika and chopped fresh parsley
Directions:
Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. In pan juices, cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over noodles. Garnish with paprika and parsley. Yield: 4 servings.