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Tangy Beef Mushroom Stroganoff Recipe

Tangy Beef Mushroom Stroganoff Recipe

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. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Tangy Beef Mushroom Stroganoff

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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."

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."

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."

Reviewed May. 21, 2015

"Very good"

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."

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."

Reviewed Nov. 16, 2014

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

Reviewed Oct. 8, 2014

"Simple and wonderful."

Reviewed Oct. 4, 2014

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

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."

Reviewed Nov. 18, 2013

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

Reviewed Oct. 7, 2013

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

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!"

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!"

Reviewed Sep. 12, 2012

"Quick and delicious."

Reviewed Sep. 10, 2012

"My DH loves this recipe. I make it special just for the two of us as our kids won't eat mushrooms (more for us!) Stroganoff was a very popular food in his home growing up so I am so grateful TOH had this recipe. This is thick & creamy. MIL's recipe was runny. I like this one much better. I do leave out the vinegar. We don't miss it."

Reviewed Feb. 24, 2012

"This is a keeper! I doubled the recipe for a birthday dinner and served it with a DIY salad bar. The top sirloin steak was an excellent, tender choice for this dish. Will make again and again."

Reviewed Dec. 7, 2011

"Great tasting and easy to make."

Reviewed Sep. 3, 2011

"Delicious! Nice and saucy, salty, and the egg noodles are a good balance for it all. Definately a family favorite!"

Reviewed Aug. 13, 2010

"Love this recipe! My kids gag at the sight of mushrooms so I use about three times the amount called for in the recipe in wide variety

and cut them in half. Then,just before adding the sour cream I set aside their portion and take out the mushrooms. The kids love the flavor and my husband and I enjoy the extra mushrooms."

Reviewed Apr. 23, 2010

"This is the only beef stroganoff recipe I ever use! Found it years ago and will never try another one."

Reviewed Mar. 3, 2010

"This is the first Beef Stroganoff recipe that I've actually loved! Really flavourful!"

Reviewed Jun. 10, 2009

"Sounds good, thanks.


Reviewed Jun. 10, 2009

"I made this with leftover roast beef and canned mushrooms. So good and so quick."

Reviewed Apr. 7, 2009

"This has been my go-to recipe for beef stroganoff for years. I have tried other recipes, but I love the tanginess of the lemon, vinegar and sour cream in this one. My husband requests this on a regular basis."

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Wine Pairings

Light-Bodied Red Wine

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