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Tangy Beef Stroganoff

 Tangy Beef Stroganoff
This is one of my favorite recipes. It features sirloin strips covered in a rich sour cream sauce with hints of caraway, mustard and tomato. It's a mouthwatering main dish for two people.—Robert Foust, Indianapolis, Indiana
2 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon caraway seeds
  • 8 ounces beef top sirloin steak, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced into rings
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • Basil Spaetzle or hot cooked noodles


  • In a small bowl, combine the flour and sour cream until smooth. Add
  • the tomato paste, mustard, Worcestershire sauce, bouillon and
  • caraway; mix well. Set aside.
  • In a large skillet over medium heat, cook the beef, mushrooms, onion
  • and garlic in butter until beef is browned and vegetables are
  • tender. Add the sour cream mixture; heat through but do not boil.
  • Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.
  • Yield: 2 servings.

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Tangy Beef Stroganoff (continued)

Nutritional Facts: 1 serving (calculated without Spaetzle or noodles) equals 377 calories, 22 g fat (13 g saturated fat), 118 mg cholesterol, 782 mg sodium, 14 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.