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Quick Tangy Beef Stroganoff Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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 cup: 303 calories, 17g fat (9g saturated fat), 89mg cholesterol, 750mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 21g protein .

Reviews for Quick Tangy Beef Stroganoff

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Reviewed Dec. 23, 2012

"I am sorry everyone I have reviewed and rated the wrong recipe . Please ignore my rating here"

Reviewed Dec. 23, 2012

"I make this recipe at the fire station and have never had a single complaint. Everyone I make it for loves it! the lemon and rice vinegar make this dish very yummy. I serve it with cooked carrots and salad over rice or egg noodles. Awesome!"

Reviewed Mar. 19, 2012

"I did not care for the flavor for this dish at all. Way too bland for my taste."

Reviewed Feb. 20, 2012

"The only thing I would change would be less onions. The flavour was fine for me but other members of the family found the onions too much."

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Wine Pairings

Light-Bodied Red Wine

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