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Tangy Beef Stroganoff Recipe

Tangy Beef Stroganoff Recipe photo by Taste of Home

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Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.

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Tangy Beef Stroganoff Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 pound beef top 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 and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley. Yield: 4 servings.

Nutritional Facts 1 serving (4 ounces) equals 397 calories, 27 g fat (16 g saturated fat), 132 mg cholesterol, 882 mg sodium, 10 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Tangy Beef Stroganoff in Taste of Home October/November 1997, p9

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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Reviewed on Jun. 10, 2009 by Nancy_NJ

Sounds good, thanks.

Nancy

Reviewed on Jun. 10, 2009 by Kris Countryman

I made this with leftover roast beef and canned mushrooms. So good and so quick.

Reviewed on Apr. 07, 2009 by mdonbru

This has been my go-to recipe for beef stroganoff for years. I have tried other recipes, but I love the tanginess of the lemon, vinegar and sour cream in this one. My husband requests this on a regular basis.

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