Tangy Beef Mushroom Stroganoff Recipe

5 25 28
Tangy Beef Mushroom Stroganoff Recipe
Tangy Beef Mushroom Stroganoff Recipe photo by Taste of Home
Publisher Photo

Tangy Beef Mushroom Stroganoff Recipe

Read Reviews
5 25 28
Publisher Photo
Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

4 ounce-weight: 397 calories, 27g fat (16g saturated fat), 132mg cholesterol, 882mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Tangy Beef Stroganoff in Taste of Home October/November 1997, p9

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Reviews forTangy Beef Mushroom Stroganoff

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Amy the Midwife User ID: 2816815 248195
Reviewed May. 13, 2016

"Good for a quick meal. I used ground beef & white wine vinegar since that's what I had on hand. I also use "Better than Bouillon" instead of regular bouillon."

MY REVIEW
lefrenchchef User ID: 8766047 243658
Reviewed Feb. 11, 2016

"this is excellent to serve to company. Prepare ahead, then heat & pour over noodles. Cut beef in bite-size pieces, more tender.letting it sit in sauce tenderizes & soaks in the flavors."

MY REVIEW
sdsparkles User ID: 8243225 241171
Reviewed Jan. 6, 2016 Edited Jan. 12, 2016

"quick and easy meal I used ground beef instead of steak turned out great. Definitely will cook again."

MY REVIEW
habenaroman User ID: 7905288 226682
Reviewed May. 21, 2015

"Very good"

MY REVIEW
vegettossx4 User ID: 8253693 221494
Reviewed Feb. 27, 2015

"This was amazing. It is creamy, savory, and a little tart. I used a couple tablespoons of beef stock instead of bouillon cubes, and didn't realize until halfway through cooking I only had red cooking wine instead of red wine vinegar, but I don't think either of these two substitutes changed the recipe much. I loved it so much I ended up eating some of the left overs for breakfast the next morning."

MY REVIEW
7833louis User ID: 1040763 217225
Reviewed Jan. 8, 2015

"This was really good! I didn't have any mushrooms and it was still lucious, although would have been better with. I only had 3-4 oz. of sour cream so I added that and 4 oz of cream cheese. That was wonderful. This recipe will be replacing my old stroganoff recipe."

MY REVIEW
luigimon User ID: 1692040 202379
Reviewed Nov. 16, 2014

"This wasn't bad. I may make it again if I have the ingredients on hand. Not a favorite though."

MY REVIEW
mary3814 User ID: 6264096 77616
Reviewed Oct. 8, 2014

"Simple and wonderful."

MY REVIEW
Zenkitty33 User ID: 8021078 23209
Reviewed Oct. 4, 2014

"this is by far my favorite stroganoff recipe. it's also very good w/venison."

MY REVIEW
Igraine32 User ID: 7006585 21690
Reviewed Jan. 2, 2014

"This was delicious. Definitely a keeper. I used a tablespoon of Malbec instead of red wine vinegar, which probably added to its superbness."

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