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Tangy Beef Mushroom Stroganoff

 Tangy Beef Mushroom Stroganoff
Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Tangy Beef Mushroom Stroganoff (continued)

Directions (continued)

  • parsley. Yield: 4 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.