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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

Ingredients

  • 1 pound 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

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. In pan juices, cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over 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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MY REVIEW
Amy the Midwife
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
lefrenchchef
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
sdsparkles
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
habenaroman
Reviewed May. 21, 2015

"Very good"

MY REVIEW
vegettossx4
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."

MY REVIEW
7833louis
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."

MY REVIEW
luigimon
Reviewed Nov. 16, 2014

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

MY REVIEW
mary3814
Reviewed Oct. 8, 2014

"Simple and wonderful."

MY REVIEW
Zenkitty33
Reviewed Oct. 4, 2014

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

MY REVIEW
Igraine32
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."

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