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Quick Tangy Beef Stroganoff

 Quick Tangy Beef Stroganoff
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.
5 ServingsPrep/Total Time: 20 min.

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.

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Quick Tangy Beef Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.