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

Tangy Beef Mushroom Stroganoff Recipe

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.
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
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Nov. 18, 2013

Nice, easy, basic. Good but not our favorite.

MY REVIEW
Reviewed Oct. 7, 2013

Excellent and quick to prepare! I used 2 garlic cloves only because I am a garlic fan. Thank You!

MY REVIEW
Reviewed Jan. 7, 2013

Have made this dozens of times and used many cuts of beef. I prefer to leave the beef pink in step 1 as it cooks more when added back in. Fresh mushrooms & fresh squeezed lemon make it fabulous! This is better than any restaurant version and the leftovers are awesome!

MY REVIEW
Reviewed Dec. 23, 2012

I make this recipe at the fire station and have never had a single complaint. Everyone loves it! I try to use a good grade of sirloin tips from the meat counter instead of stew meat. It is very tangy. The lemon and rice vinegar are the key ingredients here. I always use baby bella mushrooms as well. I serve it over rice or egg noodles with cooked carrots and salad and rolls. YUM!

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