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Tangy Beef Stroganoff Recipe

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If you’re looking for a dinner that’s simple and yummy, Joan Roth’s stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.

This recipe is:

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Tangy Beef Stroganoff Recipe

Prep/Total Time: 20 min.

Yield: 5 Servings

10 10 20

Ingredients

1 pound beef top sirloin steak, thinly sliced
1 tablespoon butter
1 medium onion, sliced
1/2 teaspoon minced garlic
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 jar (6 ounces) sliced mushrooms, drained
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
Hot cooked noodles

Directions

In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer.
Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles. Yield: 5 servings.

Nutritional Facts 1 serving (1 cup) equals 303 calories, 17 g fat (9 g saturated fat), 89 mg cholesterol, 750 mg sodium, 13 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Tangy Beef Stroganoff in Quick Cooking November/December 2005, p58

Light-Bodied Red Wine

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

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