Tangy Beef Mushroom Stroganoff
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
Ingredients
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1 pound beef top sirloin steak
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1/4 cup butter
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1/2 pound mushrooms, sliced
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1/2 cup sliced onion
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1 garlic clove, minced
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2 tablespoons all-purpose flour
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1 cup water
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1 tablespoon lemon juice
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1 tablespoon red wine vinegar
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2 teaspoons beef bouillon granules
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup sour cream
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Hot cooked noodles
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Paprika and chopped fresh parsley
Directions
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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.
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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.
Nutrition Facts
4 ounce-weight: 397 calories, 27g fat (16g saturated fat), 132mg cholesterol, 882mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 26g protein.
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