Simple Tangy Beef Stroganoff
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- 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
- 1 large
- onion, diced/minced
- 1 c
- 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)
1In 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 caramelize.
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.
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.