Best Simple Tangy Beef Stroganoff Recipes

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SIMPLE TANGY BEEF STROGANOFF



Simple Tangy Beef Stroganoff image

I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions.

Provided by diner524

Categories     Steak

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb sirloin steak, cut into bite size pieces (I partially freeze it for easier cutting)
1/4 cup flour, seasoned with
salt & pepper
1/4 cup butter
1 large onion, diced
1 cup water
1 (10 3/4 ounce) can cream of mushroom soup
1 tablespoon red wine vinegar
1 teaspoon beef bouillon granules
1/2 cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)

Steps:

  • In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
  • Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
  • Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
  • Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
  • Add sour cream, but do not boil, and completely blend all together.
  • Serve over egg noodles.

SIMPLE TANGY BEEF STROGANOFF



Simple Tangy Beef Stroganoff image

I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions. Please adjust seasoning and amount of sour cream to your personal...

Provided by Lynn Dine

Categories     Beef

Time 55m

Number Of Ingredients 9

1 lb sirloin steak (cut into bite size pieces, i partially freeze it for easier cutting)
1/4 c flour, seasoned with salt and pepper, to taste
1/4 c butter
1 large onion, diced/minced
1 c water
1 can(s) cream of mushroom soup
1 Tbsp red wine vinegar
1 tsp beef bouillon granules
1/2 c sour cream (i usually use 3/4 cup or more for our tastes, so taste it and then add more to your liking)

Steps:

  • 1. In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. 2 Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to caramelize. 3 Add the water and bouillon, bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. 4 Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. 5 Add sour cream, but do not boil, and completely blend all together. 6 Serve over egg noodles.

SIMPLE TANGY BEEF STROGANOFF



SIMPLE TANGY BEEF STROGANOFF image

Categories     Beef     Dinner

Yield 4-6

Number Of Ingredients 10

1 lb sirloin steak, cut into bite size pieces (I partially freeze it for easier cutting)
1/4 cup flour, seasoned with
salt & pepper
1/4 cup butter
1 large onion, diced
1 cup water
1 (10 3/4 ounce) can cream of mushroom soup
1 tablespoon red wine vinegar
1 teaspoon beef bouillon granules
1/2 cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)

Steps:

  • 1 In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. 2 Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize. 3 Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. 4 Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. 5 Add sour cream, but do not boil, and completely blend all together. 6 Serve over egg noodles.

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