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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 377 calories, 22g fat (13g saturated fat), 118mg cholesterol, 782mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 26g protein.

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