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Quick Tangy Beef Stroganoff

If you’re looking for a dinner that’s simple and yummy, Joan Roth’s stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 1 pound beef top sirloin steak, thinly sliced
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 1/2 teaspoon minced garlic
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Hot cooked noodles


  • In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer.
  • Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.
Nutrition Facts
1 cup: 303 calories, 17g fat (9g saturated fat), 89mg cholesterol, 750mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 21g protein.

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Average Rating:
  • ciera1love
    Dec 23, 2012

    I am sorry everyone I have reviewed and rated the wrong recipe . Please ignore my rating here

  • ciera1love
    Dec 23, 2012

    I make this recipe at the fire station and have never had a single complaint. Everyone I make it for loves it! the lemon and rice vinegar make this dish very yummy. I serve it with cooked carrots and salad over rice or egg noodles. Awesome!

  • katlaydee3
    Mar 19, 2012

    I did not care for the flavor for this dish at all. Way too bland for my taste.

  • carol_ds
    Feb 20, 2012

    The only thing I would change would be less onions. The flavour was fine for me but other members of the family found the onions too much.