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Tangy Beef Mushroom Stroganoff Recipe
Tangy Beef Mushroom Stroganoff Recipe photo by Taste of Home

Tangy Beef Mushroom Stroganoff Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  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

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.

Light-Bodied Red Wine

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

Reviews for Tangy Beef Mushroom Stroganoff

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Oct. 8, 2014

"Simple and wonderful."

MY REVIEW
Reviewed Oct. 4, 2014

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

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