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
Quick Test Kitchen Approved
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

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
(28)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed May. 21, 2015

"Very good"

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."

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